Black Bean and Rice Skillet
Brighten up your weeknight dinner routine with this hearty and flavorful Black Bean and Rice Skillet! Packed with protein-rich black beans, tender long-grain rice, and vibrant vegetables like red bell pepper and onion, this one-pan wonder is simmered to perfection in a fragrant blend of spices including cumin, chili powder, and paprika. A dash of diced tomatoes with green chilies adds a zesty kick, while optional toppings like fresh cilantro, shredded cheese, and a squeeze of lime juice take the dish to the next level. Ready in just 35 minutes and designed to serve four, this budget-friendly, vegetarian recipe is perfect for busy evenings or a satisfying meal prep option. Serve it on its own or pair with tortilla chips for an irresistible Tex-Mex-inspired delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 15 ounces canned black beans, rinsed and drained
- 10 ounces diced tomatoes with green chilies, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 large lime, cut into wedges (optional)
- 0.5 cup shredded cheddar or Monterey Jack cheese (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced yellow onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the long-grain white rice to the skillet and stir to coat it in the oil and vegetable mixture.
Pour in the vegetable broth, diced tomatoes with green chilies (undrained), and season with ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
Allow the skillet to simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
Stir in the rinsed and drained black beans and cook for an additional 2-3 minutes until heated through.
Taste and adjust seasoning with additional salt or spices if needed.
Remove the skillet from heat and garnish with chopped cilantro, shredded cheese, and a squeeze of fresh lime juice, if desired.
Serve hot and enjoy your Black Bean and Rice Skillet dish!
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 27.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 794 mg | 61% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3070 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
