Vegetarian Brown Rice and Bean Skillet
A hearty and comforting vegetarian brown rice and bean skillet, loaded with flavor and nutrition, perfect for a quick and budget-friendly meal.
5 min
Prep
15 min
Cook
4
Serves
390
Calories
Macros · per serving
13g protein
76g carbs
5g fat
Ingredients
For 4 servings
- 1 cup brown rice
- 1 can canned black beans
- 1 can canned corn
- 1 onion
- 2 cloves garlic
- 1 can canned diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 2 cups water
Instructions
- 1
Rinse the brown rice until the water runs clear.
- 2
Chop the onion and mince the garlic.
- 3
In a large skillet, heat olive oil over medium heat.
- 4
Add chopped onion and garlic, sauté until the onion becomes translucent.
- 5
Stir in cumin and chili powder, cooking for 1 minute until fragrant.
- 6
Add the brown rice to the skillet and stir to coat with spices and oil.
- 7
Pour in canned diced tomatoes with their juice, water, and bring to a boil.
- 8
Reduce heat to low, cover, and simmer for 15 minutes.
- 9
Drain and rinse the canned black beans and corn.
- 10
After the rice has simmered for 15 minutes, add the black beans and corn to the skillet.
- 11
Stir well, cover, and cook for an additional 5 minutes until rice is tender and everything is heated through.
- 12
Season with salt and black pepper to taste before serving.
Cook it this week.
NeatEat plans Vegetarian Brown Rice and Bean Skillet — and the rest of your week — around your budget, groceries included.