Skillet Rice and Beans
 
Prep time
Cook time
Total time
 
A simple, gluten-free and vegetarian meal that's always a crowd-pleaser! Perfect on its own or as a side. Fresh, savory and cozy, this dish can be prepped ahead and heats up well.... we just keep tomato salsa separate and add with serving. Shown here over a bed of lettuce and topped with creamy avocado. Recipe adapted from America's Test Kitchen's Best Mexican Recipes magazine ,
Author:
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
Toasted Corn
  • 1 tablespoon olive oil
  • 1½ cups fresh or frozen, thawed corn kernels, organic if possible
Rice and Beans
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • ½ teaspoon salt
  • 3-4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon oregano
  • 2 cups vegetable broth
  • 1 cup long-grain white rice, rinsed
  • 2 15 oz cans black beans, drained and rinsed
Tomato salsa
  • 1 - 1½ cups grape tomatoes, halved or quartered
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 bunch green onions, chopped
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and pepper to taste
Instructions
Toasted Corn
  1. Heat oil in a medium saucepan over medium-high heat. Add corn and cook, stirring occasionally until kernels begin to brown and pop, approximately 3-5 minutes. Remove from heat, transfer to bowl and set aside.
  2. NOTE: to speed up cooking time, you could toast the corn in a separate pan while starting the rice and beans.
Rice and beans
  1. Wipe pan clean and in the same medium saucepan, heat oil and saute onion until tender, about 5 minutes. Stir in salt.
  2. Add in garlic, cumin, coriander and oregano, mix well and cook about 1 minute, or until fragrant.
  3. Add in broth, rice and beans. Mix well and bring to a simmer.
  4. Reduce heat to low, cover and simmer approximately 15 minutes, stirring occasionally, until liquid is absorbed and rice tender.
  5. Remove from heat and let sit for 5 minutes.
  6. Gently fluff rice with a fork.
  7. Add in toasted corn and mix gently.
Tomato Salsa
  1. In a medium bowl, combine tomatoes, green onions, cilantro, lime juice and oil. Season with salt and pepper to taste.
  2. Sprinkle tomato salsa over rice and beans and serve.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/skillet-rice-and-beans-topped-with-creamy-avocado/