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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!

Print Recipe
4.25 from 8 votes

30 Minute Black Bean Corn and Rice Skillet

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4
Author: Lord Byron's Kitchen


  • 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


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

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