Description
A colorful and nutritious vegetarian dish combining sautéed vegetables, black beans, and fluffy white rice seasoned with cumin and a hint of cayenne for subtle heat. This quick and easy skillet recipe makes a flavorful and wholesome meal perfect for a weeknight dinner.
Ingredients
Scale
Vegetables
- 1 Sweet Vidalia onion, diced
- 1 red bell pepper, diced
- 1/2 cup shredded carrots
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Pantry & Beans
- 1 can (15 oz) cooked black beans, drained and rinsed
- 2 cups cooked white rice
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Olive oil (about 1-2 tablespoons)
Instructions
- Heat the oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add the diced Sweet Vidalia onion to the skillet and cook for 2 to 3 minutes until it softens and releases a fragrant aroma.
- Add bell pepper and carrots: Stir in the diced red bell pepper and shredded carrots, cooking for an additional 3 to 4 minutes until they become just tender.
- Incorporate frozen vegetables and beans: Add the frozen corn, frozen peas, and the drained and rinsed black beans along with the cooked white rice to the skillet.
- Season and cook through: Sprinkle in cumin, optional cayenne pepper, salt, and black pepper. Mix thoroughly and continue cooking for 3 to 5 minutes, allowing everything to heat evenly.
- Finish with fresh ingredients: Remove the skillet from heat and stir in the sliced green onions, chopped cilantro, and lime juice to brighten the flavors.
- Serve: Spoon the dish onto plates or bowls while warm and enjoy your hearty veggie-packed rice and beans.
Notes
- For added protein, consider topping with avocado slices or a dollop of plain Greek yogurt.
- Use brown rice instead of white rice for a higher fiber content.
- Adjust the cayenne pepper amount to control the spiciness level.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- This meal is naturally vegetarian and can be made vegan by ensuring no animal-derived broths or additives are used in the rice or beans.
