Mexican Corn Black Bean Rice Skillet
A colorful one-pan rice skillet with black beans, corn, bell pepper, tomato, cumin, paprika, and lime.
Instructions
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Warm olive oil in a wide skillet and cook onion and bell pepper until softened.
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Add cumin, paprika, rice, and salt, then stir until rice is glossy.
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Add tomatoes, black beans, corn, and enough water to cook the rice.
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Bring to a simmer, cover, and cook until the rice absorbs the liquid.
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Rest the skillet covered off heat so the rice finishes steaming.
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Fluff gently with a fork.
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Add lime juice and cilantro.
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Taste and adjust salt before serving warm.
Tips
Resting the rice off heat keeps it fluffy instead of wet.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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