Description
This flavorful Mexican Rice Skillet is a vibrant, one-pan meal perfect for a quick and satisfying dinner. Packed with aromatic spices, black beans, corn, and finished with melted cheese and fresh cilantro, it’s a delicious vegetarian dish that brings the taste of Mexico to your table with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 cup canned diced tomatoes with juices
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro
- Juice of 1/2 lime
Instructions
- Heat the Oil and Sauté Onion: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Garlic and Toast Rice: Stir in the minced garlic and rice, cooking for another 2 to 3 minutes until the rice is lightly toasted, which enhances its nutty flavor.
- Add Liquids and Vegetables: Pour in the low-sodium broth and the canned diced tomatoes with their juices. Then add the black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together to combine evenly and bring the mixture to a boil.
- Simmer the Rice: Reduce the heat to low, cover the skillet, and let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Melt the Cheese: Remove the skillet from heat, sprinkle the shredded cheese evenly over the top, and cover again. Let it sit for a few minutes until the cheese is melted and creamy.
- Garnish and Serve: Finish by sprinkling the chopped fresh cilantro and squeezing the juice of half a lime over the dish to brighten the flavors. Serve warm.
Notes
- For extra protein, you can stir in cooked shredded chicken or ground beef before adding the cheese.
- To make this dish vegan, omit the cheese or substitute with a plant-based cheese alternative.
- This Mexican Rice Skillet pairs beautifully with avocado slices or crunchy tortilla chips for added texture.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 20mg
