Easiest Way to Cook Delicious Black Bean and Rice Skillet

Black Bean and Rice Skillet. Add beans, undrained tomatoes and water. Increase heat and bring to a boil. This zesty One-Pot Shrimp Black Bean Rice Skillet is a fabulous fusion of Cajun and Mexican flavors, just in time for Cinco de Mayo and National Shrimp Day!.

If you follow me on Instagram , then you saw my post a couple weeks ago when I made this vegan taco skillet and asked if you all wanted an official recipe on TSV. Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. You can cook Black Bean and Rice Skillet using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Black Bean and Rice Skillet

1. You need 1 tbsp. of olive oil.
2. It's 1 of small zucchini, quartered lengthwise and sliced.
3. You need 1 of small bell pepper, diced.
4. You need 1/2 of yellow onion, diced.
5. You need 2 cloves of garlic, minced.
6. It's 1 cup of corn kernels.
7. You need 1 can (15 oz.) of unsalted black beans, drained and rinsed.
8. You need 1 can (14.5 oz.) of fire roasted diced tomatoes.
9. Prepare 3/4 cup of unsalted vegetable broth.
10. Prepare 1 cup of instant brown rice.
11. Prepare 2 tsp. of chili powder.
12. Prepare 1 tsp. of cumin.
13. It's 1/2 tsp. of each oregano, smoked paprika, salt and pepper.
14. You need 1/2 cup of freshly shredded cheese.

Add rice, black beans, lime juice, water, spices, and salt. Cook and stir until rice and black beans are heated. Black beans, cayenne and cumin are added to the pot, given a stir.and that's it. Black Beans and Rice for six.

Black Bean and Rice Skillet instructions

1. 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..
2. 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..
3. 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..
4. 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..

I've done several variations since, but decided to try a summer version using the first peppers out of my garden. This black beans & rice skillet recipe is from the "All Seasons" section of Simply in Season. In a large cast iron skillet, add olive oil over medium heat. Create this protein-filled skillet feast by complementing tender chicken breast strips and fluffy GOYA® Yellow Rice with delicious GOYA® Low Sodium Black Beans, seasoned with savory rustic flavors! In a large skillet, simply bring beans to a boil along.