Description
This vibrant Mexican Rice Skillet is a flavorful one-pan meal featuring long-grain white rice cooked with aromatic spices, diced tomatoes, corn, black beans, and topped with melted cheese and fresh cilantro. Perfect for a quick and satisfying weeknight dinner, it brings a delicious blend of textures and smoky, zesty flavors in every bite.
Ingredients
Scale
Rice Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Liquid and Vegetables
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
Toppings and Garnishes
- 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: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3 to 4 minutes until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Toast the rice and spices: Add the uncooked rice, ground cumin, chili powder, smoked paprika, and salt. Cook for 1 to 2 minutes, stirring frequently to toast the rice with the spices, enhancing their flavors.
- Add tomatoes and broth, then simmer: Pour in the can of diced tomatoes with their juices and the low-sodium chicken broth. Stir well to combine, then bring the mixture to a simmer. Cover the skillet and reduce the heat to low.
- Cook the rice: Let the rice cook covered for 18 to 20 minutes until tender and most of the liquid is absorbed.
- Add corn and black beans: Stir in the frozen corn and rinsed black beans, cooking for an additional 2 to 3 minutes to heat them through evenly.
- Top with cheese and melt: Evenly sprinkle shredded cheese over the rice mixture, cover again, and let it sit for 2 minutes to allow the cheese to melt perfectly.
- Garnish and serve: Remove the lid, sprinkle the chopped fresh cilantro, and squeeze the juice of half a lime over the skillet before serving for a fresh, citrusy finish.
Notes
- For a heartier meal, add cooked shredded chicken or ground beef to this skillet.
- Substitute brown rice for higher fiber content, but increase the cooking time accordingly.
- Use vegetable broth instead of chicken broth to make this dish vegetarian.
- Adjust the level of chili powder and smoked paprika based on your preferred spice level.
- Leftover rice skillet can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
