Tag: rice and beans

Skillet Rice and Beans with Corn and Tomatoes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ cups fresh or thawed frozen corn (we used thawed frozen)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 2 (15-ounce) cans black beans, rinsed
  • 2 cups vegetable broth
  • 1 cup long-grain white rice, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • ¼ cup minced fresh cilantro
  • 1 tablespoon lime juice

Directions

  1. Pour 1 tablespoon of the oil into a 12-inch nonstick skillet, setting the heat to medium-high. Once the oil’s hot, toss the corn in and let it cook for 3 to 5 minutes or until the kernels start to brown and pop. Take the corn out of the skillet and place it in a small mixing bowl. Season the corn with salt and pepper to taste.
  2. Pour another tablespoon of oil into the skillet. Once the oil’s hot (which shouldn’t take long at all), add in the onion and ½ teaspoon salt. Stir frequently for 5 minutes or until the onion’s softened. Add the garlic, chipotle, cumin, coriander and oregano to the skillet, stirring constantly for 30 seconds or until fragrant. Mix the beans, broth and rice into the skillet, waiting for the mixture to come to a simmer afterwards. Put a lid on the skillet, turning the heat down to low afterwards. Let it simmer for 15 minutes or until all the liquid is absorbed and the rice is tender, stirring occasionally (we stirred every 3-5 minutes).
  3. While the bean & rice mixture is cooking, take a large mixing bowl out and add to it the tomatoes, scallions, cilantro, lime juice and the remaining tablespoon of oil, stirring to combine. Take a bite and add salt and pepper to taste.
  4. Once the liquid’s absorbed and the rice is tender, take the skillet off the heat and sprinkle the corn over the top of the rice mixture. Put the lid back on the skillet and let it sit for 5 minutes. Take the lid back off and fluff the rice with a fork, taking a bite afterwards to see if you want to add any salt or pepper. Sprinkle the tomato mixture over the rice and beans and you’re ready to eat !

Serves 4 to 6.

The bean and rice mixture is already tasty, the smoky heat of the chipotles comes through in it but it becomes even more delicious with that tomato mixture, which brings a really nice fresh and bright flavor to the dish. This is definitely a tasty and filling dish that we’d be happy to have again in the future !

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote America’s Test Kitchen.

Take care everybody !