Black Bean and Rice Skillet
Black Bean and Rice Skillet

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, black bean and rice skillet. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Black Bean and Rice Skillet is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Black Bean and Rice Skillet is something which I have loved my whole life.

This black bean and rice skillet is an easy one-pot dinner recipe made with pantry staples! This gluten-free recipe is packed with flavor for a hearty vegetarian meal. This post is sponsored by my friends at Cabot Creamery.

To begin with this particular recipe, we must prepare a few components. You can cook black bean and rice skillet using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Black Bean and Rice Skillet:
  1. Make ready 1 tbsp. olive oil
  2. Make ready 1 small zucchini, quartered lengthwise and sliced
  3. Prepare 1 small bell pepper, diced
  4. Get 1/2 yellow onion, diced
  5. Take 2 cloves garlic, minced
  6. Prepare 1 cup corn kernels
  7. Make ready 1 can (15 oz.) unsalted black beans, drained and rinsed
  8. Take 1 can (14.5 oz.) fire roasted diced tomatoes
  9. Make ready 3/4 cup unsalted vegetable broth
  10. Prepare 1 cup instant brown rice
  11. Take 2 tsp. chili powder
  12. Prepare 1 tsp. cumin
  13. Get 1/2 tsp. each oregano, smoked paprika, salt and pepper
  14. Get 1/2 cup freshly shredded cheese

Heat oil in large skillet over medium heat. Add beans, undrained tomatoes, water and oregano. Increase heat and bring to a boil. With just a handful of ingredients and lots of flexibility, you can have this easy Mexican-inspired dinner recipe on the.

Instructions to make Black Bean and Rice Skillet:
  1. Heat the oil in a large skillet with a tight fitting lid over medium heat. Once it's hot, add the onion, peppers and corn kernels. Cook, stirring occasionally, for 3-5 minutes until the onions and peppers begin to soften and the corn has some color on it.
  2. Increase the heat up to med-high. Stir in the garlic, zucchini, diced tomatoes, drained beans and seasonings. Give it all a stir. Once the garlic and seasonings are fragrant, add the rice and stir it around for a minute to toast it a bit.
  3. Pour in the vegetable broth and once it reaches a boil, place the lid on. Turn down the heat to med-low, and simmer for 10 minutes. Then turn the heat off, but leave the lid on and let it sit for 5 more minutes.
  4. After it sits, check it. The liquid should be pretty much absorbed. Sprinkle the cheese over the top and place the lid back on for another 2 or so minutes, until the cheese melts. Then serve it up.

There are both sautéed sweet Vidalia onions and green onions for a savory punch. There are red bell peppers and corn for juicy texture and natural sweetness, black beans and rice add heartiness, and kielbasa adds a. Heat oil in large skillet over medium heat. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

So that is going to wrap it up for this special food black bean and rice skillet recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!