Mexican Rice Skillet
This dish can be put in two categories: main course or side dish…I wasn’t sure where to put it but since I ate it as a main course there it went! Since I recently became a vegetarian, I want to create more main course meals that are satisfying — and not just vegetables upon vegetables with a side of tofu (you get the picture). Plus, with all the fun garnishes available, everyone can customize their own serving to their own tastes! Like it spicier? Add more hot sauce! Like more vegetables? Add chopped tomatoes and scallions! And for those meat eaters out there, you can easily add cooked chicken to the skillet when you’re adding the beans, rice, tomatoes etc. Think rotisserie chicken…pre-cooked and ready to use! Or perhaps serve this skillet as a side dish to go along with Carne Asada…that would make a lovely meal!
Using a large, deep skillet, saute the onion, red pepper and a pinch of sea salt for roughly 10 minutes, until vegetables soften. Add the garlic and saute an additional 2 minutes stirring so garlic does not burn. Next, stir in the corn, black beans, chopped tomatoes, cooked brown rice and spices and stir to blend. Add the juice from a lime and a dash (or two) of your favorite hot sauce and heat completely. At this point, taste the dish and adjust any seasoning — more spice? more salt? Lastly, cover the entire dish with shredded Mexican cheese and cover on low heat until the cheese is completely melted. Top each serving with garnishes such as avocado slices, scallions, diced tomatoes, sour cream (or as I like to use, Greek yogurt) and an additional wedge of lime. Some may like to add more hot sauce too!!
Ingredients:
2-3 tbsp olive oil
1 cup yellow onion, diced
1 red pepper, diced
2-3 garlic cloves, minced
1 cup corn, fresh or frozen
1 can black beans
1 can chopped tomatoes with juices
3 cups cooked brown rice
2 tbsp chili powder
1 tsp cumin
1 tsp black pepper
2 tsp salt
½ tsp cayenne (more if you like it spicy!)
Juice of 1 lime
Dash of your favorite hot sauce
1-2 cups shredded Mexican cheese (depending on how cheesy you like it)
Garnishes: avocado slices, sliced scallions, diced tomatoes, sour cream (or Greek yogurt), and/or lime wedge.
Tips for Success
This skillet is a great way to use up leftover rice. In fact, cold cooked rice from the day before works even better than freshly made, because the grains are drier and stay separate instead of turning mushy. If you are cooking the rice the same day, spread it out on a baking sheet to cool and dry for a bit before adding it.
- Rinse and drain the black beans well. The thick canning liquid can make the dish cloudy and salty.
- Use a skillet that is deep and wide so you have plenty of room to stir everything together.
- Let the spices toast with the vegetables for a minute before adding the rice. It wakes up their flavor.
- Add the hot sauce a little at a time. You can always add more at the table.
Ingredient Swaps and Variations
White rice or even cooked quinoa can stand in for the brown rice. Pinto beans work just as well as black beans. If you like a smoky flavor, use a can of fire roasted tomatoes or add a pinch of smoked paprika. Zucchini, poblano peppers or a handful of fresh spinach are great ways to add more vegetables. For the cheese, Monterey Jack, cheddar or pepper jack all melt beautifully.
As I mentioned, cooked chicken is an easy add for the meat eaters. Cooked ground beef or turkey works too. Just make sure any meat is fully cooked and heated through to 165 degrees F.
Make Ahead and Storage
Leftovers keep in a covered container in the refrigerator for 3 to 4 days, which makes this a great dish for weekday lunches. Reheat portions in the microwave with a splash of water to keep the rice from drying out, or warm the whole skillet over low heat. Add fresh garnishes after reheating. You can also freeze it, without the garnishes, for up to 2 months.
How to Serve It
Set out all the garnishes in little bowls so everyone can build their own plate. It is wonderful scooped into warm tortillas for a quick burrito, piled onto tortilla chips like nachos, or served alongside grilled chicken or fish. A crisp green salad with lime dressing makes it a complete meal.
Frequently Asked Questions
Is this dish very spicy?
It has a gentle warmth from the chili powder and cayenne. Cut the cayenne in half for kids or spice shy eaters.
Can I make it vegan?
Yes. Skip the cheese and sour cream, or use dairy free versions, and pile on extra avocado.
Mexican Rice Skillet
Ingredients
Method
- Heat the olive oil in a large, deep skillet and saute the onion and red pepper with a pinch of sea salt for about 10 minutes, until softened.
- Add the garlic and saute 2 minutes more, stirring so it does not burn.
- Stir in the corn, black beans, tomatoes, cooked brown rice, chili powder, cumin, black pepper, salt and cayenne.
- Add the lime juice and a dash or two of hot sauce and heat through completely.
- Taste and adjust the seasoning.
- Cover the top with shredded cheese, put the lid on and keep on low heat until the cheese is completely melted.
- Serve topped with avocado, scallions, diced tomatoes, sour cream or Greek yogurt and a lime wedge.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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