Skillet Rice and Black Beans with Fresh Tomato Salsa
A hearty one-pan meal brightened with a crisp, raw tomato and lime topping
Why This Recipe Works
A nonstick skillet is essential here to prevent the rice from catching as it absorbs the broth. The dish relies on the temperature and texture contrast between the earthy, simmered base and the bright, acidic salsa added just before serving.
Instructions
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes.
Stir in the corn and cook for about 4 minutes until it takes on some color. Add the rice, garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
Stir in the broth and bring the mixture to a simmer. Cover the pan, reduce the heat to medium-low, and simmer gently for 25 minutes, stirring occasionally to ensure even cooking.
Stir in the beans, replace the lid, and continue to simmer until the liquid is fully absorbed and the rice is tender, 20 to 25 minutes. Taste and season with salt and pepper.
While the rice finishes, whisk together the remaining oil, tomatoes, scallions, cilantro, and lime juice in a small bowl; season with salt and pepper to taste.
Sprinkle the fresh tomato mixture over the rice and beans and serve immediately while the base is hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; keep the tomato topping separate for best results.
Can I make this ahead of time?
The rice and beans can be made ahead and reheated, but the tomato topping should be prepared just before serving to maintain its crisp texture.
