Skillet Brown Rice and Beans with Corn and Fresh Tomatoes

Name: Skillet Brown Rice and Beans with Corn and Fresh Tomatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 3 tbsp EVOO; 1 onion, minced, sweet or yellow; 2 ears of corn, kernels cut from cob; 1 cup long-grain brown rice, rinsed; 4 garlic cloves, minced; 1 tsp cumin; Pinch cayenne; 3.25 c vegetable broth; 2 (15oz) cans black beans, rinsed; salt and pepper; 12 oz grape tomatoes, quartered; 5 scallions, sliced thin; .25 c minced fresh cilantro; 1 tbsp lime juice

4 steps

Prep:30minCook:1h

I used parsley for cilantro and on-the-vine cherry tomatoes for the grape variety.

Updated at: Thu, 17 Aug 2023 11:30:27 GMT

Nutrition balance score

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Ingredients

6 servings

3 TbspEVOO

1onion

minced, sweet or yellow

2 earscorn

kernels cut from cob

1 cuplong-grain brown rice

1 tspcumin

3 ¼ cvegetable broth

2 x 15 ozcans black beans

rinsed

salt

pepper

12 ozgrape tomatoes

quartered

5scallions

sliced thin

¼ cfresh cilantro

minced

1 Tbsplime juice

Instructions

Step 1

Heat 1 tbsp oil in a non-stick skillet over med-high heat until shimmering. Add onion and cook until softened and lightly browned, 5-7 minutes. Stir in corn and cook until lightly browned about 4 minutes. Stir in rice, garlic, cumin, and cayenne and cook until fragrant.

Step 2

Stir in broth and bring to a simmer. Cover, reduce heat to med-low, and simmer gently, stirring occasionally, for 25 minutes.

Step 3

Stir in beans, cover, and continue to simmer until liquid has been absorbed and the rice is tender, 20-25 minutes—season with salt and pepper to taste.

Step 4

Combine remaining oil, tomatoes, scallions, cilantro, and lime juice in a bowl and season with salt and pepper to taste. Sprinkle mixture over the rice and beans and serve.