38mBean and Corn Rice Skillet
A cozy mild rice skillet with black beans, corn, tomato sauce, and carrots made from familiar pantry staples. This one-skillet meal is filling, vegan, budget friendly, and easy for a busy family night.
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- low-sodium vegetable broth-1.5 cups
- canned black beans-1 can
- uncooked long grain white rice-1 cup
- tomato sauce-1 can
- frozen corn-1 cup
- carrots-1 cup
- yellow onion-0.5 cups
- olive oil-1 tbsp
- garlic powder-1 tsp
- dried Italian seasoning-1 tsp
- fine salt-0.5 tsp
Dice the carrots and onion, rinse and drain the black beans, and measure the rice, corn, tomato sauce, broth, and seasonings.
Keep fingers tucked and the knife blade angled away from your hand while dicing.
Heat olive oil in the skillet over medium heat. Add carrots and onion, then cook for 3 minutes, stirring often, until slightly softened.
Keep the skillet handle turned inward while cooking.
Stir in the rice, garlic powder, Italian seasoning, and salt. Cook for 1 minute, stirring, until the rice is lightly coated.
Add vegetable broth, tomato sauce, and frozen corn. Scrape the bottom of the skillet, stir well, and bring to a gentle simmer.
Cover the skillet, reduce heat to low, and cook for 17 minutes without lifting the lid, until the rice is mostly tender.
Keep the heat low after covering so the tomato sauce does not scorch.
Stir in the black beans, cover again, and cook for 3 minutes until the beans are hot and the rice is tender with liquid absorbed.
Use a dry potholder when lifting the hot lid, and open it away from your face to avoid steam burns.
Turn off the heat and let the skillet stand covered for 4 minutes, then fluff gently and serve warm.
Let steam escape away from your face when opening the covered skillet.
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