Skillet Rice and Beans topped with Creamy Avocado

New! I added a cooking video to this page so you could see just how simple it is to make this gluten-free Skillet Rice & Beans.

If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.

Enjoy!

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!

This gluten-free Skillet Rice & Beans is simple, made with pantry staples, 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!

Original post…

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:

Veggie Burrito Bowl with Mexican Rice

Sweet Potato & Black Bean Burrito Bowl

Cuban Rice and Beans

This Skillet Rice and Beans is one of our favorites, always in the rotation.

It works well on its own, with lettuce and avocado as shown here or served alongside grilled chicken or another protein of choice.

And what makes it even better?

It can be entirely made ahead and heats up well whether you’re enjoying dinner as a family or everyone is coming and going and needs to eat on their own schedule.

This also makes it perfect if you’re someone who loves to meal prep!

It’s simply rice & beans cooked up with sautéed onion, vegetable broth and lots of yummy spices, mixed with toasted corn and fresh tomato salsa.

Easy to make, fresh and flavorful.

So let’s make it!

Let’s start with the toasted corn…

Toasting the corn takes about 5-10 minutes and adds the best flavor if you have the time to do it!

I suggest in the recipe that you first toast the corn, then wipe the pan and use the same pan to cook the rice and beans. I do this to minimize pans and clean-up!

However, as shown in the video here, I sometimes toast the corn in a separate pan at the same time I’m sauteing the onion and starting the rice and beans to speed up cooking time… so your choice!

On the the rice and beans…

It couldn’t be easier!

You first saute the onions. Then add spices.  Then add vegetable broth, rice and beans and cook for 15 minutes… that’s it!

After the rice and beans cook up, it will look like this…

Let the rice sit for 5 minutes or more depending on your timing, then fluff with a fork.

It will be fluffy and smell amazing!

While the rice and beans cook, assemble your salsa.

It’s a simple salsa with tomatoes, cilantro, lime juice and scallions and it’s so fresh-tasting!

Now you have your 3 parts: the rice and beans, toasted corn and salsa.

You can keep the 3 “parts” separate until serving so that it is freshest and that also helps in case you are feeding kids who like the rice and beans but not the salsa…

I tend to stir in the toasted corn, but leave the salsa separate

Mixed together, it is a beauty!

Colorful, festive and inviting.

And no matter how you enjoy it, it is a crowd-pleaser….

The boys like it without the corn and salsa, alongside grilled chicken; my husband likes it in a veggie burrito; and I love it topped with creamy avocado over a bowl of lettuce.

Nothing better than a dish that works for everyone!

Recipe adapted from Test Kitchen.

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try it.