Like what you see? Share it with your friends!

30 Minute Black Bean Corn and Rice Skillet has everything a well-rounded, wholesome meal requires!  Delicious flavour, protein, and veggies – this is the perfect family dinner recipe with numerous serving options!

I love nothing more than to prepare a dish such as this Black Bean Corn and Rice Skillet that gives me lots of options whenever I’m ready to serve it up.  In the photos, as you can see, I served the dish up in a non-complicated, no-fuss way; a little diced avocado, some shredded cheese, and a little sour cream.  It’s perfect just on its own, but a little toppings make it extra special.

When you have a dish such as this that’s loaded with black beans, corn, red pepper, red onion, and taco/Mexican-inspired seasonings, the possibilities are nearly endless.  You can easily top a bed of lettuce with a cup of this Black Bean Corn and Rice dish and enjoy an easy and fast salad.  You can reheat it, pile it onto a tortilla with a little cheese and taco sauce for a great burrito option.  

Try tossing it with cooked pasta and a few tablespoons of salsa for a hearty pasta dish.  Spoon liberally over a sheet pan lined with tortilla chips, top with shredded cheese and bake at 350 degrees for 5 minutes for a savoury nacho dish – how’s that for family fun night food!?

The simplicity of this recipe speaks for itself.  I used canned black beans, frozen corn, leftover brown rice, and just a few pantry staple seasonings.  These ingredients, paired with fresh red onion, chopped red peppers, and freshly minced garlic, and you’ve got a dinner fit for a King.  Or a Queen!

Oh, and I can’t forget to mention the freshness of the lime juice.  Citrus in almost any dish brings out the flavours so well.  And, if you’re adventurous – that’s how I describe people who eat cilantro – you can most certainly add some fresh chopped cilantro to this dish to make it more authentically Mexican.  I’m of the persuasion that cilantro takes like soap, so I always substitute it with freshly chopped parsley.  

The choice is yours, Dear Reader; parsley or cilantro – either way, you’re going to really enjoy the fresh, vibrant flavours of this dish and the versatility of it as well!

30 Minute Black Bean Corn and Rice Skillet

Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Lord Byron's Kitchen
Print

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 corn, frozen
  • 2 cups brown rice, cooked
  • 1 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 avocado, diced (optional)
  • 1/2 cup light sour cream, optional

Instructions

  1. In a large skillet, over medium-high heat, add the oil, onions and peppers. Saute for 5 minutes.
  2. Add the garlic and saute for another 3 minutes.
  3. Next, add the chili powder, paprika, cumin, salt, and black pepper. Stir into the onion and pepper mixture until well incorporated.
  4. 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 and fully heated through.
  5. Lastly, cut the lime in half and spritz the juice over the mixture.
  6. Serve with diced avocado and sour cream.

In a hurry?  Save this recipe to your Pinterest board for quick and easy reference!  Click HERE!

All access to Lord Byron’s Kitchen!  Never miss another recipe!

Follow me on FACEBOOK, INSTAGRAM, AND PINTEREST!

 

Like what you see? Share it with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *