A simple, gluten-free and vegetarian meal that's always crowd pleaser! The easy dish can be made ahead, making it perfect for meal prep or busy days. Perfect on its own or served along with an additional protein.
Skillet Rice and Beans topped with Creamy Avocado
Savory, Cozy and Delicious!
Update Fall 2020: If you’ve followed me a while, you know we love rice and beans of all kinds, but we rarely make them over the Summer. So now that we are back to school and hitting our Fall stride, we are back to easy, cozy dishes and this is always a hit!
It’s simple, has the option to make ahead and is entirely customizable!
Serve as shown with the rice & beans and salsa mixed together, serve the salsa on the side, serve with avocado or serve alongside grilled chicken or both!
However you make it, I hope you love it as much as we do!
Update April 2020: By now you know, we love rice and beans of all kinds and we eat a lot of it… especially now that we are staying home and trying to cook crowd-pleasing dishes using pantry staples.
This easy Skillet Rice and Beans checks all the boxes: simple, satisfying, made with pantry items but still fresh and delish!
So it’s been a regular in the rotation.
Hope you love it!
Rice, Beans and Avocado is a combo we never tire of…. it’s cozy, hearty, delicious and versatile!
You are probably familiar with other rice and bean dishes we love:
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: Healthy Gluten-Free Family
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 approximately 6 servings
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
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
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.
Rice and beans
Wipe pan clean and in the same medium saucepan, heat oil and saute onion until tender, about 5 minutes. Stir in salt.
Add in garlic, cumin, coriander and oregano, mix well and cook about 1 minute, or until fragrant.
Add in broth, rice and beans. Mix well and bring to a simmer.
Reduce heat to low, cover and simmer approximately 15 minutes, stirring occasionally, until liquid is absorbed and rice tender.
Remove from heat and let sit for 5 minutes.
Gently fluff rice with a fork.
Add in toasted corn and mix gently.
In a medium bowl, combine tomatoes, green onions, cilantro, lime juice and oil. Season with salt and pepper to taste.
Sprinkle tomato salsa over rice and beans and serve.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...