Easy Rice & Bean Skillet

Beans, rice and fire-roasted corn come together for this super simple weeknight dinner. Serve it family style with corn chips or warm tortillas. Pantry meals are some of my favorites, and this one is inspired by the Trader Joe’s product I can never leave the store without grabbing – a bag of frozen Fire-Roasted Sweet Corn. The smoky flavor adds so much instant deliciousness to any dish.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 707 kcal per serving

Ingredients

15- ounce can - kidney beans
15- ounce can - black beans
1 - red bell pepper
2 cloves - garlic
2 cups - fire-roasted sweet corn
6 - green onions
1 tbsp - cumin
2 teaspoons - chili powder
1 tsp - kosher salt
3 cups - basmati rice
¼ cup - olive oil
1 - lime
Cotija cheese

Instructions

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.
Stir in white parts from onion and minced garlic. Cook for 1-2 minutes.
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!

Nutrition