Introduction
Transform pantry staples into a fiesta of flavor with this budget-friendly black bean rice skillet! This recipe is perfect for busy weeknights, proving that healthy and delicious doesn’t have to be expensive or complicated. Get ready to enjoy a hearty and satisfying meal the whole family will love!
Why This Works
This recipe works because it’s incredibly versatile, uses affordable ingredients, and comes together quickly. The combination of savory black beans, fluffy rice, and vibrant veggies creates a delicious and balanced meal. Plus, it’s easily customizable to your liking!
Key Ingredients
- 🍚 1 cup uncooked long-grain rice
- 🫘 1 (15-ounce) can black beans, rinsed and drained
- 🍅 1 (14.5-ounce) can diced tomatoes, undrained
- 🧅 1 medium onion, chopped
- 🫑 1 green bell pepper, chopped
- 🌶️ 1 jalapeño pepper, seeded and minced (optional)
- 🧄 2 cloves garlic, minced
- 🌿 1 tablespoon chili powder
- 🌿 1 teaspoon cumin
- 🌿 ½ teaspoon oregano
- 🧂 Salt and pepper to taste
- 💧 1 ½ cups vegetable broth or water
- 🥑 Optional: Avocado slices for serving
Instructions
1️⃣ Heat a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2️⃣ Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
3️⃣ Stir in the chili powder, cumin, and oregano. Cook for 30 seconds, stirring constantly, until fragrant.
4️⃣ Add the uncooked rice and toast for 1-2 minutes, stirring constantly, until lightly golden.
5️⃣ Pour in the vegetable broth (or water) and diced tomatoes (undrained). Bring to a boil.
6️⃣ Stir in the rinsed and drained black beans. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
7️⃣ Season with salt and pepper to taste.
8️⃣ Serve hot, optionally topped with avocado slices.
Handy Tips
- For extra flavor, use homemade vegetable broth instead of store-bought.
- If you don’t have a jalapeño, you can omit it or substitute with a pinch of cayenne pepper for a little heat.
- Feel free to add other vegetables you enjoy, such as corn, carrots, or zucchini.
Heat Control
Medium heat is used initially to sauté the vegetables, preventing burning. Low heat is then used for simmering to ensure the rice cooks evenly and the liquid absorbs completely without burning.
Crunch Factor
While this recipe isn’t particularly crunchy, the addition of fresh toppings like avocado or a sprinkle of chopped cilantro can add a nice textural contrast to the soft rice and beans.
Pro Kitchen Tricks
- For even quicker cooking, use pre-chopped onions and peppers.
- To boost the flavor, add a squeeze of lime juice at the end.
- Leftovers can easily be transformed into tasty burritos or quesadillas!
Storage Tips
Store leftover black bean rice skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This dish isn’t typically gifted, but if you’re bringing it to a potluck, a simple disposable aluminum container would be perfect.
Flavor Variations
🌟 Spicy Southwestern: Add a diced chipotle pepper in adobo sauce for a smoky kick.
🌟 Citrus Burst: Add a squeeze of lime juice and some chopped cilantro at the end for a refreshing twist.
🌟 Cheesy Delight: Stir in some shredded cheese during the last few minutes of cooking.
🌟 Hearty Veggie: Add a can of drained and rinsed corn along with the black beans.
Troubleshooting
- Rice is too dry: Add a little more water or broth and continue to simmer until absorbed.
- Rice is too mushy: Reduce the amount of liquid next time or increase the cooking heat slightly during simmering.
- Lack of flavor: Add more spices or a squeeze of lime juice at the end.
FAQ
- Can I use brown rice? Yes, but it will take longer to cook. Follow package directions for brown rice cooking time.
- Can I make this in a slow cooker? Yes! Follow steps 1-3 in a skillet and then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Can I freeze this dish? Yes, allow the skillet to cool completely before transferring to a freezer-safe container. Reheat thoroughly before serving.
- What kind of beans can I use? Kidney beans, pinto beans, or even a mix would be great alternatives to black beans.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, provided you use gluten-free vegetable broth or water.
Conclusion
This Budget-Friendly Black Bean Rice Skillet is a winner for its ease, affordability, and deliciousness! It’s the perfect weeknight meal that’s both comforting and healthy. Give it a try and share your culinary creations with us! We can’t wait to see your photos and hear your feedback!
One-Pan Black Bean Fiesta!
A vibrant and hearty dish that combines black beans, rice, and colorful vegetables, all cooked in one pan for a quick and delicious meal.
Ingredients
- 1 cup black beans, canned and rinsed
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic, cumin, and chili powder, cooking for another minute until fragrant.
- Add the diced bell peppers and cook for an additional 5 minutes until softened.
- Stir in the black beans and rice, mixing well to combine all ingredients.
- Pour in the vegetable broth and season with salt and pepper.
- Bring to a boil, then reduce the heat to low, cover the skillet, and simmer for 25-30 minutes until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for another 5 minutes.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Tips
- For extra flavor, consider adding a squeeze of lime juice before serving.
- You can customize the veggies based on what you have on hand, such as corn or zucchini.