Get ready to transform your weeknight dinner with the most mouthwatering, easy-to-make Skillet Beans and Rice that will transport you straight to the vibrant streets of Mexico! This one-pan wonder is not just a meal, it's a culinary adventure that combines hearty beans, perfectly cooked rice, and a symphony of spices that will have your family begging for seconds. Whether you're a busy professional, a home cook looking for a quick meal, or someone craving authentic Mexican-inspired flavors, this recipe is your ultimate kitchen lifesaver.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup rice
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large skillet with a tight-fitting lid, combine rice and vegetable broth. Bring the mixture to a boil over high heat.
- Once boiling, reduce heat to low, cover the skillet, and let the rice simmer for about 15 minutes or until the liquid is fully absorbed and rice is tender.
- Add drained and rinsed black beans, diced tomatoes, cumin, and chili powder to the cooked rice. Stir gently to combine all ingredients.
- Season the mixture with salt and pepper, tasting and adjusting the seasoning as needed.
- Continue cooking on low heat for an additional 3-5 minutes, allowing the beans and spices to warm through and flavors to meld together.
- Remove skillet from heat and let the dish rest for 2-3 minutes to allow flavors to settle.
- Garnish with freshly chopped cilantro before serving hot directly from the skillet.
- Serve as a hearty vegetarian main dish or as a side dish with additional toppings like sour cream or avocado if desired.
Tips
- Use a heavy-bottomed skillet with a tight-fitting lid to ensure even heat distribution and perfect rice texture.
- For extra depth of flavor, consider toasting the rice in a bit of oil before adding broth.
- Choose low-sodium vegetable broth to control the salt content of your dish.
- Fresh cilantro is key - chop it just before serving to maintain its bright flavor and color.
- Feel free to customize by adding diced bell peppers, corn, or jalapeños for extra texture and heat.
- If you want a protein boost, add some cooked chicken or scrambled eggs to make it more substantial.
- Leftover skillet beans and rice can be stored in the refrigerator for up to 3-4 days and reheats beautifully.
Nutrition Facts
Calories: 166kcal
Carbohydrates: 33g
Protein: 8g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
