Skillet Rice and Beans with Corn and Fresh Tomatoes

August 12, 2016 at 9:04 pm Leave a comment

Tonight I’m taking some time to record some of the recipes we’ve come to love in the last several months. Here’s another survival recipe from our first year as parents (see the Island Bakes blog as a source). I woke up exhausted one Saturday morning and searched our cupboards and freezer for something I could take to potluck. I had all of the ingredients I needed for this tasty recipe.

  • 1 cup long-grain white rice, rinsed and drained
  • 3 cups vegetable broth
  • Salt and pepper
  • 1 onion, chopped fine
  • 2 TBSP olive oil
  • 1 1/2 cups frozen corn
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • pinch cayenne pepper
  • 2 15-oz cans black beans, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • 1/4 cup minced fresh cilantro
  • 1 TBSP lime juice
  1. Microwave rice, 1 1/2 cups broth, and 3/4 tsp salt together in a covered bowl until liquid is absorbed, about 10 minutes.
  2. Meanwhile, cook onion and 1 TBSP oil in 12-inch nonstick skillet over medium-high heat until softened and slightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
  3. Stir in rice mixture, beans, and remaining 1 1/2 cups broth and bring to simmer. Cover and simmer gently, stirring occasionally, until liquid is absorbed, about 10 minutes. Season with salt and pepper to taste.
  4. Meanwhile, combine remaining 1 TBSP oil, tomatoes, scallions, cilantro, and lime juice in a bowl and season with salt and pepper to taste. Sprinkle tomato mixture over rice and beans before serving.

Entry filed under: Dairy-Free, Gluten-free, Tex-Mex, Vegan, Vegetarian, Wheat-free. Tags: , , , .

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