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Spicy Black Bean and Rice Skillet
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Measuring Cups
  • Can Opener

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 1 3/4 cups water
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more.
  • Add the uncooked rice to the skillet and stir to coat it with the oil. Cook for 1 minute. Sprinkle in the chili powder, cumin, smoked paprika, cayenne, and salt, then stir for another 30 seconds to toast the spices.
  • Pour in the drained black beans, the can of diced tomatoes with green chilies, and the water. Stir everything together and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for 18 to 20 minutes until the rice is tender and most of the liquid has been absorbed.
  • Remove the lid and fluff the rice with a fork. Sprinkle with chopped cilantro and serve with lime wedges on the side.

Notes

If the rice looks a little dry after simmering, add a splash of water and let it sit covered for 2 minutes. Leftovers reheat well in a skillet with a tablespoon of water to loosen the texture. For milder heat, simply reduce the cayenne to a pinch or omit it.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Measuring Cups, Can Opener