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Weeknight • Vegetarian

Quick Black Bean and Rice Skillet

A speedy and satisfying vegetarian skillet meal, packed with flavor and vibrant ingredients.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Quick Black Bean and Rice Skillet

Need a delicious and easy weeknight meal that's also budget-friendly? This Quick Black Bean and Rice Skillet is your answer! It's hearty, full of vibrant flavors, and comes together in one pan, making cleanup a breeze. Perfect for busy evenings when you want something nourishing without a lot of fuss.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup vegetable broth
  • 1/2 cup uncooked white rice (long-grain or Basmati)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional toppings: avocado, sour cream, shredded cheese

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven with a lid over medium heat. Add chopped onion and bell pepper, and cook until softened, about 5-7 minutes.

  2. Step 2

    Stir in minced garlic, chili powder, and cumin. Cook for 1 minute until fragrant.

  3. Step 3

    Add diced tomatoes (undrained), rinsed black beans, vegetable broth, and uncooked rice to the skillet. Stir well to combine.

  4. Step 4

    Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

  5. Step 5

    Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. Season with salt and pepper to taste.

  6. Step 6

    Serve hot, garnished with fresh cilantro and lime wedges. Add your favorite toppings like avocado, sour cream, or shredded cheese.

Tips

  • For a bit of heat, add a pinch of cayenne pepper or a chopped jalapeño to the skillet with the onion and bell pepper.
  • Leftovers are fantastic! Store in an airtight container in the fridge for up to 3-4 days.
  • Any color of bell pepper works well here, so use what you have!

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