Skillet Rice and Beans with Corn and Tomatoes

WHY THIS RECIPE WORKS? The dish rice and beans is a Mexican staple; it makes the most of basic pantry ingredients for a one-pot meal that’s full of flavor. For an aromatic base, we first bloomed onion, garlic, cumin, coriander, and oregano in oil to bring out the full range of their flavors. For a bit of spice and smoky depth, we also added a tablespoon of minced chipotle chile in adobo sauce. Canned black beans made a convenient alternative to dried and soaked beans. Cooking the beans and rice together worked to infuse the beans with flavor as the rice cooked to tenderness. For an extra layer of flavor, we sautéed corn until it was browned and toasty; the deep sweetness of the corn complemented the savory beans nicely. To keep our rice and beans tasting fresh, we tossed together tomatoes (grape tomatoes were the best choice for year-round quality), scallions, cilantro, and lime juice and then sprinkled the mixture over the rice just before serving.

SERVES: 4 to 6

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1½ cups fresh or thawed frozen corn
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon dried oregano
• 2 (15-ounce) cans black beans, rinsed
• 2 cups vegetable broth
• 1 cup long-grain white rice, rinsed
• Salt and pepper
• 12 ounces grape tomatoes, quartered
• 5 scallions, sliced thin
• ¼ cup minced fresh cilantro
• 1 tablespoon lime juice

INSTRUCTIONS:

1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, for about 3 to 5 minutes. Transfer corn to a bowl and season with salt and pepper to taste.
2. Add 1 tablespoon oil, onion, and ½ teaspoon salt to the now-empty skillet and cook over medium-high heat until softened, about 5 minutes. Stir in garlic, chipotle, cumin, coriander, and oregano, and cook until fragrant, about 30 seconds. Stir in beans, broth, and rice, and bring to a simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until the liquid is absorbed and the rice is tender, about 15 minutes.
3. Meanwhile, in a separate bowl, combine tomatoes, scallions, cilantro, lime juice, and the remaining 1 tablespoon of oil. Season with salt and pepper to taste.
4. Off heat, sprinkle the cooked corn over the rice. Cover and let sit for 5 minutes. Gently fluff the rice with a fork and season with salt and pepper to taste. Sprinkle the tomato mixture over the rice and beans and serve.