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.
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.
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!
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 ,
Course: Sides, Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family
1 1/2cupsfresh or frozenthawed corn kernels, organic if possible
Rice and Beans
1cuplong-grain white ricerinsed
2 15ozcans black beansdrained and rinsed
1 - 1 1/2cupsgrape tomatoeshalved or quartered
1tablespoonfresh lime juice
1bunch green onionschopped
1tablespoonExtra 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.
NOTE: to speed up cooking time, you could toast the corn in a separate pan while starting the rice and beans.
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 ...
8 thoughts on “Skillet Rice and Beans topped with Creamy Avocado”
This looks delicious! Can you substitute the white rice for brown rice? Would that change the cooking time?
Great question! I have never made it with brown rice but if you want to try I would make a few adjustments… first, you will need some additional liquid, so I would probably use 2 1/2 cups vegetable broth instead of the 2 cups in the recipe, and you will definitely need a more cooking time. My guess would be it will simmer for more like 30 minutes (maybe even a bit more) compared to the 15 minutes for white rice. If you try it, I would definitely watch it a bit. Let me know if you try. Thanks!
This was delicious! Hubby approved. He is a meat guy; so I added organic chicken tenders cut up and used wild rice as I am not a fan of white rice. Super easy and quick. Looking forward to trying another one of your recipes. We are transitioning into gluten free and sugar free diet.
Happy you both loved it! And love how you customized it! Let me know what else you try!
Is the white rice cooked before you add it to the beans?
Great question! No, it cooks along with the beans.
This was so easy and perfect for a quick weeknight meal!
Happy you enjoyed it and found the recipe easy! Thanks!