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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!

Even though you can certainly use white rice in this dish, if you plan to freeze this for later use, then I would highly suggest you use brown rice instead. Brown rice holds up to thawing and re-heating so much better than white rice. It’s heartier and firmer, which certainly helps it to retain its texture and shape.

Before you get to the recipe, I just want to mention as well how great this dish is for a hearty breakfast. Give this a try – scramble some eggs and add some of this 30 Minute Black Bean Corn and Rice Skillet to the pan. Once it’s all cooked through, pile it into a tortilla and roll it up. It makes for a very delicious and hearty breakfast on the go!

Oh, and you can send this dish to school with your kids. It makes for a great lunch option too!

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3.71 from 37 votes

30 Minute Black Bean Corn and Rice Skillet

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: North American
Servings: 6 servings
Calories: 354kcal
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 frozen corn
  • 2 cups brown rice, cooked
  • 1 whole 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 large avocado, diced (optional)
  • 1/2 cup light sour cream, (optional)
  • 1 cup cheddar cheese, grated (optional)
  • 1/4 cup parsley, finely chopped (or cilantro)


  • 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 are fully heated through.
  • Lastly, cut the lime in half and spritz the juice over the mixture.
  • Serve with diced avocado, sour cream, and cheddar cheese.


Calories: 354kcal | Carbohydrates: 45g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 576mg | Potassium: 685mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2325IU | Vitamin C: 46.6mg | Calcium: 219mg | Iron: 3.4mg

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This Post Has 3 Comments

  1. Not a big fan of cilantro either. It always tastes too much like... cilantro. I like to substitute freshly chopped celery leaves, particularly the lighter, young leaves. I find it gives a similar hint of flavour and freshness without actually tasting like cilantro. Tastes great in mexican red lentil soup. I'm sure it will taste great in this too.
  2. This was so incredibly delicious! I did 4 things different: I added one 14.5 oz can of petite diced tomatoes and water to equal 3 cups, 1 cup raw rice, a green pepper and 1/4 tsp cayenne pepper. Everything thing else as per recipe except for cooking, covered about 30 minutes until rice was done. Spice amounts were just perfect. Thanks for a great recipe!

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