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Southwestern Black Bean and Corn Rice Skillet

A close-up overhead shot of flavorful Black Bean & Corn Rice topped with cilantro and lime wedges.
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A simple, one-pan rice dish featuring black beans, corn, and Southwestern spices. You can serve this as a main course or a side dish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 1/2 cups vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (mild or medium)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Heat the olive oil in a large skillet or pot over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the uncooked rice, cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly to toast the rice slightly.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes. Do not lift the lid during this time.
  5. After 15 minutes, remove the skillet from the heat. Keep it covered and let it stand for 5 minutes.
  6. Gently fluff the rice with a fork. Stir in the rinsed black beans, corn kernels, salsa, salt, and pepper.
  7. Cover the skillet again and let it sit for another 5 minutes to allow the beans and corn to heat through.
  8. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For a main dish, you can add 1 cup of shredded cooked chicken or substitute the vegetable broth with chicken broth.
  • If you use canned corn, drain it well before adding. If using fresh corn, cut kernels from about 2 ears.
  • For a smoky flavor, increase the smoked paprika to 1 teaspoon.
  • To make this a salad, cool the finished rice mixture completely, then toss with extra lime juice and a vinaigrette dressing.

Nutrition

Find it online: https://cookerycourier.com/black-bean-corn-rice-skillet-recipe/