25mBlack Bean Taco Rice Skillet
A mild, fully plant-based Tex-Mex skillet with black beans, instant brown rice, salsa, corn, and red bell pepper. It is quick, family-friendly, and made in one pan.
- Energy
- 319 calories per serving
- Protein
- 10.9 g per serving
- Carbs
- 56.3 g per serving
- Fat
- 5.1 g per serving
- Sodium
- 1081 mg per serving
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Cook this recipe
- canned black beans-1 can
- instant brown rice-1 cup
- mild salsa-1 cup
- frozen corn kernels-1 cup
- red bell pepper-1 each
- water-0.75 cups
- yellow onion-0.5 cups
- olive oil-1 tbsp
- garlic powder-1 tsp
- mild chili powder-1 tsp
- ground cumin-1 tsp
- salt-0.5 tsp
Heat the olive oil in a large skillet over medium heat.
Add the onion and red bell pepper. Cook for 3 to 4 minutes, stirring often, until softened.
Stir in the garlic powder, mild chili powder, ground cumin, and salt. Cook for 30 seconds.
Add the black beans, frozen corn, mild salsa, and water. Stir well and bring to a gentle simmer.
Keep the mixture at a gentle simmer to prevent splattering.
Stir in the instant brown rice. Cover the skillet, reduce heat to low, and cook for 8 to 10 minutes, until the rice is tender and the liquid is absorbed.
Remove from heat and let stand, covered, for 3 minutes.
Use a dry oven mitt when handling the hot skillet or lid.
Fluff with a spoon and serve warm. Keep any hot sauce separate at the table for those who want heat.
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