Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, black bean and rice skillet. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This black bean and rice skillet is an easy one-pot dinner recipe made with pantry staples! This gluten-free recipe is packed with flavor for a hearty vegetarian meal. This post is sponsored by my friends at Cabot Creamery. I used canned black beans, frozen corn, leftover brown rice, and just a few pantry staple seasonings.

Black Bean and Rice Skillet is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Black Bean and Rice Skillet is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin 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 can achieve it.

The ingredients needed to make Black Bean and Rice Skillet:

1. Take olive oil
2. Take small zucchini, quartered lengthwise and sliced
3. Take small bell pepper, diced
4. Prepare yellow onion, diced
5. Get garlic, minced
6. Prepare corn kernels
7. Make ready unsalted black beans, drained and rinsed
8. Take fire roasted diced tomatoes
9. Take unsalted vegetable broth
10. Make ready instant brown rice
11. Take chili powder
12. Make ready cumin
13. Get each oregano, smoked paprika, salt and pepper
14. Prepare freshly shredded cheese

Bring to a boil then stir in rice. A year-round rice skillet that pairs black beans with hearty greens, fried eggs, and a bit of smokiness from chipotle powder. Depending on what else I'm doing or prepping, this rice skillet comes together fairly quickly and feeds one to two hungry people (as long as you prep a. Add black beans, chicken broth, and salsa verde to the skillet then turn heat up to bring to a boil.

Instructions to make Black Bean and Rice Skillet:

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.

Depending on what else I'm doing or prepping, this rice skillet comes together fairly quickly and feeds one to two hungry people (as long as you prep a. Add black beans, chicken broth, and salsa verde to the skillet then turn heat up to bring to a boil. Serving up pork, black beans and rice is loosely inspired by Cuban cuisine. I'm sure my Cuban friends would be quick to point out ways this differs from their traditional Head down to the recipe card for all the details; below are some key tips for making a delicious skillet pork and black beans meal Black Beans and Rice Recipe. Some chopped green chiles up next along with the black beans.

So that is going to wrap this up for this special food black bean and rice skillet recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!