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Rice and Bean Skillet

A quick and easy rice and bean dish that's perfect for gatherings. It combines simple ingredients for a crowd-pleasing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice You can use white or brown rice.
  • 1 cup black beans, rinsed and drained Canned black beans work well.
  • 1 cup corn You can use frozen or canned corn.
  • 1 piece bell pepper, chopped Any color bell pepper can be used.
  • 1 medium onion, chopped Yellow or white onion is recommended.
  • 1 teaspoon cumin Adds a warm flavor.
  • 1 teaspoon chili powder Adjust based on heat preference.
  • 2 tablespoons olive oil For sautéing.
  • to taste Salt and pepper
  • Fresh cilantro for garnish (optional) Adds freshness to the dish.

Method
 

Cooking Steps
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and bell pepper. Sauté until the onion is translucent, about 5 minutes.
  3. Stir in the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Mix everything well.
  4. Cook for an additional 5-7 minutes, until everything is heated through.
  5. Garnish with fresh cilantro, if desired, before serving.

Notes

This dish can be served hot or at room temperature. It works well as a filling for tacos, burritos, or as a side dish with grilled meats or salads. Add salsa or hot sauce for extra flavor. Leftovers can be stored in the refrigerator for upto 3-4 days or frozen for a month.