Skillet Brown Rice and Beans with Corn and Fresh Tomatoes
A hearty one-pan meal finished with a bright tomato and lime salsa
Why This Recipe Works
Brown rice provides a robust, chewy base for this skillet meal that avoids the mushy texture often found in one-pot rice dishes. Stirring the beans in halfway through the cooking process keeps them intact, while a fresh tomato-lime salsa adds a bright contrast to the earthy spices.
Instructions
Heat the olive oil in a large skillet over medium-high heat until the oil shimmers but does not smoke. Add the onion and cook until softened and translucent, about 5 minutes.
Stir in the corn and rice. Cook until the rice grains are translucent at the edges and the corn is lightly golden, about 3 minutes.
Add the garlic, cumin, and cayenne. Stir constantly until the spices are fragrant, about 30 seconds.
Stir in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet tightly, and simmer for 25 minutes.
Stir in the black beans. Cover and continue to simmer until the rice is completely tender and most of the liquid has been absorbed, about 15 to 20 minutes longer.
While the rice is finishing, combine the tomatoes, scallions, cilantro, and lime juice in a small bowl. Season the salsa with salt and pepper to taste.
Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the steam to finish the rice. Fluff gently with a fork and serve hot, topped with the fresh salsa.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days.
What substitutions can I make?
- corn kernels: 1.5 cups frozen corn, thawed and patted dry
