Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, black bean and rice skillet. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zucchini combined with black beans, fire roasted tomatoes and rice for an easy skillet meal. Heat oil in large skillet over medium heat. This black bean and rice skillet is an easy one-pot dinner recipe made with pantry staples!
Black Bean and Rice Skillet is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Black Bean and Rice Skillet is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have black bean and rice skillet using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Black Bean and Rice Skillet:
- Prepare 1 tbsp. olive oil
- Prepare 1 small zucchini, quartered lengthwise and sliced
- Take 1 small bell pepper, diced
- Take 1/2 yellow onion, diced
- Make ready 2 cloves garlic, minced
- Prepare 1 cup corn kernels
- Make ready 1 can (15 oz.) unsalted black beans, drained and rinsed
- Prepare 1 can (14.5 oz.) fire roasted diced tomatoes
- Prepare 3/4 cup unsalted vegetable broth
- Prepare 1 cup instant brown rice
- Get 2 tsp. chili powder
- Make ready 1 tsp. cumin
- Prepare 1/2 tsp. each oregano, smoked paprika, salt and pepper
- Take 1/2 cup freshly shredded cheese
Rosarita® Premium Whole Black Beans and Hunt's® Fire Roasted Diced Tomatoes with Garlic really ramp up the flavor in. A year-round rice skillet that pairs black beans with hearty greens, fried eggs, and a bit of smokiness from chipotle powder. Cook and stir until rice and black beans are heated. Fold in the spinach and cilantro, stirring until spinach begins to wilt and majority of water has.
Steps to make Black Bean and Rice Skillet:
- Heat the oil in a large skillet with a tight fitting lid over medium heat. Once it's hot, add the onion, peppers and corn kernels. Cook, stirring occasionally, for 3-5 minutes until the onions and peppers begin to soften and the corn has some color on it.
- Increase the heat up to med-high. Stir in the garlic, zucchini, diced tomatoes, drained beans and seasonings. Give it all a stir. Once the garlic and seasonings are fragrant, add the rice and stir it around for a minute to toast it a bit.
- Pour in the vegetable broth and once it reaches a boil, place the lid on. Turn down the heat to med-low, and simmer for 10 minutes. Then turn the heat off, but leave the lid on and let it sit for 5 more minutes.
- After it sits, check it. The liquid should be pretty much absorbed. Sprinkle the cheese over the top and place the lid back on for another 2 or so minutes, until the cheese melts. Then serve it up.
This cilantro lime shrimp and rice with black beans is perfect for warm Summer nights. Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. This Black Bean Brown Rice Vegan Taco Skillet is a super easy dinner or make ahead lunch - serve in a bowl, over a salad or in taco shells. This video is about Con Agra Zucchini Skillet.
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