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Mandy

Mexican Rice Skillet

A hearty vegetarian one skillet meal of brown rice, black beans, corn, tomatoes and peppers with chili spices, topped with melted cheese and fresh garnishes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the skillet
  • 2 to 3 tbsp olive oil
  • 1 cup yellow onion diced
  • 1 red pepper diced
  • sea salt a pinch
  • 2 to 3 cloves garlic 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
  • 1/2 tsp cayenne more if you like it spicy
  • 1 lime juiced
  • hot sauce a dash
  • 1 to 2 cups shredded Mexican cheese
For garnish
  • avocado slices
  • sliced scallions
  • diced tomatoes
  • sour cream or Greek yogurt
  • lime wedges

Method
 

  1. 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.
  2. Add the garlic and saute 2 minutes more, stirring so it does not burn.
  3. Stir in the corn, black beans, tomatoes, cooked brown rice, chili powder, cumin, black pepper, salt and cayenne.
  4. Add the lime juice and a dash or two of hot sauce and heat through completely.
  5. Taste and adjust the seasoning.
  6. Cover the top with shredded cheese, put the lid on and keep on low heat until the cheese is completely melted.
  7. Serve topped with avocado, scallions, diced tomatoes, sour cream or Greek yogurt and a lime wedge.

Notes

Add cooked chicken along with the beans and rice for meat eaters.