From the Cook
1/2
Instructions
1
In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add diced red bell pepper and cook for 5 minutes. Add frozen corn and continue to cook for an additional 5 to 7 minutes.
2
Stir in white parts from onion and minced garlic. Cook for 1-2 minutes.
3
Add beans, cumin, chili powder and salt. Cook until beans are heated through, about 7 to 10 minutes. Stir in cooked rice and green onions. Add the juice of 1 lime and drizzle in 2 tablespoons olive oil. Stir to combine, heat until rice and beans are the same temperature, taste for seasoning and serve!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the cumin and chili powder in hot oil for 30 seconds before adding other ingredients to unlock their deeper, more complex flavors and eliminate any raw spice taste.
- Don't Drain Your Beans 🫘Reserve the liquid from canned beans—it contains natural starches that help create a creamier, more cohesive skillet without added liquids or thickeners.
- Finish with Fresh Lime & Cotija 🧀Add fresh lime juice and crumbled Cotija cheese in the final minute off-heat so the acid brightens flavors and the cheese doesn't become rubbery from excess cooking.
- Use Pre-Cooked Basmati Rice 🍚Cook rice separately beforehand and fold it in gently during the last 2 minutes so individual grains stay fluffy and distinct rather than becoming mushy from prolonged skillet cooking.
- Char Your Bell Peppers & Corn 🌶️Let diced red bell pepper and thawed corn sit undisturbed in the hot skillet for 2-3 minutes to develop caramelized edges that amplify their natural sweetness and add textural contrast.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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