
Black 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.
- black beans
- Dairy-Free
- easy
- Egg-Free
- family-friendly
- one-pan
- plant-based
- quick
- skillet
- Tex-Mex
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Red bell pepper, diced · 1 Each
Fresh Red Hothouse Bell Pepper
100%
Details
Canned black beans, drained and rinsed · 1 Can
Goya® Black Beans
97%
Details
Mild salsa · 1 Cup
Kroger® Mild Traditional Salsa
50%
Details
Frozen corn kernels · 1 Cup
Kroger® Frozen Super Sweet Corn
42%
Details
Instant brown rice · 1 Cup
Kroger® Instant Brown Rice
22%
Details
Yellow onion, diced · 0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
Details
Garlic powder · 1 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
5%
Details
Mild chili powder · 1 Teaspoon
Smart Way™ Chili Powder
5%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Water · 0.75 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
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-3/4 cup
- yellow onion-1/2 cup
- olive oil-1 tablespoon
- garlic powder-1 teaspoon
- mild chili powder-1 teaspoon
- ground cumin-1 teaspoon
- salt-1/2 teaspoon
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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