Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, black bean and rice skillet. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Black Bean and Rice Skillet is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Black Bean and Rice Skillet is something that I’ve loved my whole life.
Zucchini combined with black beans, fire roasted tomatoes and rice for an easy skillet meal. Heat oil in large skillet over medium heat. I used canned black beans, frozen corn, leftover brown rice, and just a few pantry staple seasonings.
To get started with this recipe, we must prepare a few components. You can have black bean and rice skillet using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Black Bean and Rice Skillet:
- Get 1 tbsp. olive oil
- Get 1 small zucchini, quartered lengthwise and sliced
- Prepare 1 small bell pepper, diced
- Prepare 1/2 yellow onion, diced
- Take 2 cloves garlic, minced
- Get 1 cup corn kernels
- Make ready 1 can (15 oz.) unsalted black beans, drained and rinsed
- Prepare 1 can (14.5 oz.) fire roasted diced tomatoes
- Get 3/4 cup unsalted vegetable broth
- Prepare 1 cup instant brown rice
- Take 2 tsp. chili powder
- Get 1 tsp. cumin
- Take 1/2 tsp. each oregano, smoked paprika, salt and pepper
- Take 1/2 cup freshly shredded cheese
Chipotle Black Bean and Rice Skillet. When it comes to dinner time, one pan meals are lifesavers. Depending on what else I'm doing or prepping, this rice skillet comes together fairly quickly and feeds one to two hungry people (as long as you prep a bit by cooking the rice ahead of time). stir until rice and black beans are heated. Fold in the spinach and cilantro, stirring until spinach begins to. wilt and majority of water has been absorbed.
Instructions to make Black Bean and Rice Skillet:
- 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.
- 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.
- 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.
- 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.
I like a sweeter chipotle but I highly recommend starting with just a pinch and adding more if need be! Chipotle Black Bean, Rice and Egg Skillet Add salsa, avocado, sub turmeric rice or quinoa & kale. Cast iron skillet dinner recipes are perfect for every savvy homesteader. They often have a lot on their hands and preparing meals with a cast-iron pan saves time and effort due to its efficiency i… Heat a large nonstick skillet over medium-high. Mash half of bean mixture in pan.
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