Skillet Brown Rice and Beans with Corn and Fresh Tomatoes

This Skillet Brown Rice and Beans with Corn and Fresh Tomatoes is a delightful and flavorful weeknight meal inspired by Latin American cuisine. The combination of hearty brown rice and protein-rich black beans creates a satisfying and nutritious dish that is both comforting and bold in flavor. Sauteed onions, garlic, cumin, and cayenne add a robust taste, while fresh corn kernels bring a touch of sweetness and texture. Topped with a vibrant salsa of grape tomatoes, scallions, cilantro, and lime juice, this recipe provides a refreshing contrast to the spiced rice and beans. Whether you’re a vegetarian or simply craving a wholesome and delicious meal, this skillet dish is sure to become a favorite in your household.

SERVES 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 onion, minced
• 2 ears corn, kernels cut from cobs
• 1 cup long-grain brown rice, rinsed
• 4 garlic cloves, minced
• 1 teaspoon cumin
• Pinch of cayenne pepper
• 3¼ cups vegetable broth
• 2 (15-ounce) cans black beans, rinsed
• Salt and pepper
• 12 ounces grape tomatoes, quartered
• 5 scallions, sliced thin
• ¼ cup minced fresh cilantro
• 1 tablespoon lime juice

INSTRUCTIONS:

1. Saute Onions and Corn: In a 12-inch nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add minced onion and cook until softened and lightly browned, approximately 5 to 7 minutes. Stir in the fresh corn kernels and cook until lightly browned, about 4 minutes.
2. Sauté Rice and Aromatics: Add the rinsed brown rice, minced garlic, cumin, and cayenne pepper to the skillet. Cook until the mixture becomes fragrant, which takes approximately 30 seconds.
3. Simmer with Broth: Stir in the vegetable broth and bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and let it gently simmer, stirring occasionally, for about 25 minutes.
4. Add Black Beans: Stir in the rinsed black beans, cover the skillet again, and continue simmering until the liquid has been absorbed, and the rice becomes tender. This typically takes an additional 20 to 25 minutes. Season the rice and beans with salt and pepper to taste.
5. Prepare the Fresh Tomato Salsa: In a bowl, combine the remaining 1 tablespoon of olive oil with quartered grape tomatoes, sliced scallions, minced cilantro, and lime juice. Season the salsa with salt and pepper according to your taste preferences.
6. Serve: To finish the dish, sprinkle the flavorful tomato salsa over the cooked rice and beans. The fresh tomatoes, scallions, and cilantro add a vibrant touch to the spiced rice and beans, while the lime juice provides a delightful tangy kick. Serve this Skillet Brown Rice and Beans with Corn and Fresh Tomatoes as a delicious and wholesome meal for your family and friends to enjoy.

TIPS:

• Choosing Brown Rice: Opt for long-grain brown rice to enjoy its nutty flavor, chewy texture, and added nutritional benefits over white rice. Rinsing the rice before cooking helps remove excess starch and ensures fluffy grains.
• Fresh Corn vs. Frozen Corn: While fresh corn is preferred for its natural sweetness, you can substitute 1½ cups of frozen corn (thawed and patted dry) if fresh corn is not available.
• Preventing Mushy Beans: To maintain the black beans’ texture, add them partway through the cooking process rather than at the beginning. This prevents them from becoming mushy and ensures they retain their integrity in the dish.
• Creating the Fresh Tomato Salsa: The salsa adds a burst of freshness to the skillet. Combine quartered grape tomatoes, sliced scallions, minced cilantro, and lime juice to create a flavorful topping. Adjust the seasoning with salt and pepper to taste for a balanced, tangy flavor.