30 Minute Black Bean Corn and Rice Skillet

Course: Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 354kcal

Author: Lord Byron's Kitchen

30 Minute Black Bean Corn and Rice Skillet has everything a well-rounded, wholesome meal needs! This is a perfect family dinner with many serving options. Roll it into a burrito or pile it into a bowl with cheese and sour cream on top!

Print Recipe

Ingredients

2 cups canned black beans, drained and rinsed
2 cloves garlic, minced
1 large red bell pepper, finely chopped
1/2 large red onion, finely chopped
2 cups frozen corn
2 cups brown rice, cooked
1 whole lime, juiced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil
1/2 large avocado, diced (optional)
1/2 cup light sour cream, (optional)
1 cup cheddar cheese, grated (optional)
1/4 cup parsley, finely chopped (or cilantro)

Instructions

In a large skillet, over medium-high heat, add the oil, onions and peppers. Saute for 5 minutes.
Add the garlic and saute for another 3 minutes.
Next, add the chili powder, paprika, cumin, salt, and black pepper. Stir into the onion and pepper mixture until well incorporated.
Next, add the black beans, corn, and brown rice. Stir well to combine all ingredients. Lower heat to medium-low and cook for 10 minutes until beans, corn, rice are fully heated through.
Lastly, cut the lime in half and spritz the juice over the mixture.
Serve with diced avocado, sour cream, and cheddar cheese.

Notes

Please note, in the recipe instructions as written above, I'm using pre-cooked, cooled brown rice. If you are cooking the rice to incorporate into this recipe, the 30-minute timeless will no longer apply. One cup of dry brown rice will result in two cups of cooked rice.

Nutrition