This Mexican Style Black Bean and Rice Skillet offers a flavorful and simple solution for your next rice dinner recipes. You can create a satisfying meal in one pan, perfect for busy weeknights or relaxed weekends.
Key Ingredients & Substitutions
- Brown Rice: You can use white rice, but adjust cooking time as needed.
- Black Beans: Canned black beans work perfectly; just drain and rinse them.
- Diced Tomatoes with Green Chiles (Rotel): If you prefer less spice, use regular diced tomatoes.
- Vegetable Broth: Chicken or beef broth are also suitable if you aren’t seeking a vegetarian dish.
- Bell Pepper: Any color bell pepper will add a nice touch.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes with green chiles, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup uncooked brown rice
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: fresh cilantro, diced avocado, a squeeze of lime
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools: Large skillet with a lid
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes until they soften.
2. Add Garlic and Spices
Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for another minute, until fragrant. This deepens the flavors of your rice dinner recipes.
3. Combine Remaining Ingredients
Add the undrained diced tomatoes with green chiles, rinsed black beans, uncooked brown rice, and vegetable broth to the skillet. Stir everything well to combine.
4. Simmer the Skillet
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly with a lid. Let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
5. Rest and Serve
Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to fully absorb any remaining moisture. Fluff with a fork and serve with your favorite optional toppings.
Variation Ideas
- Add frozen corn for extra sweetness and texture.
- Stir in a handful of fresh spinach during the last 5 minutes of cooking for added greens.
- Top with a dollop of plain Greek yogurt for a creamy finish.
- For a bit of heat, add a pinch of red pepper flakes with the other spices.
Storage Instructions
Store any leftover Mexican Style Black Bean and Rice Skillet in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
Frequently Asked Questions (FAQ)
Can I use white rice instead of brown rice?
Yes, you can. Adjust the cooking time to about 15-20 minutes, as white rice cooks faster.
Is this dish spicy?
The diced tomatoes with green chiles provide a mild heat. You can use regular diced tomatoes if you prefer no spice.
Can I make this ahead of time?
Absolutely. This dish reheats well, making it a great option for meal prep.
What kind of skillet should I use?
A large, deep skillet with a tight-fitting lid is ideal for this one-pan rice dinner recipes.
How can I make this dish richer?
You can add a tablespoon of tomato paste when sautéing the aromatics to deepen the flavor.
Can I freeze this dish?
Yes, this skillet meal freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.