Mexican Rice Skillet

January 19, 2018

This dish can be put in two categories: main course or side dish…I wasn’t sure where to put it but since I ate it as a main course there it went! Since I recently became a vegetarian, I want to create more main course meals that are satisfying — and not just vegetables upon vegetables with a side of tofu (you get the picture). Plus, with all the fun garnishes available, everyone can customize their own serving to their own tastes! Like it spicier? Add more hot sauce! Like more vegetables? Add chopped tomatoes and scallions! And for those meat eaters out there, you can easily add cooked chicken to the skillet when you’re adding the beans, rice, tomatoes etc. Think rotisserie chicken…pre-cooked and ready to use! Or perhaps serve this skillet as a side dish to go along with Carne Asada…that would make a lovely meal!

Using a large, deep skillet, saute the onion, red pepper and a pinch of sea salt for roughly 10 minutes, until vegetables soften. Add the garlic and saute an additional 2 minutes stirring so garlic does not burn. Next, stir in the corn, black beans, chopped tomatoes, cooked brown rice and spices and stir to blend. Add the juice from a lime and a dash (or two) of your favorite hot sauce and heat completely. At this point, taste the dish and adjust any seasoning — more spice? more salt? Lastly, cover the entire dish with shredded Mexican cheese and cover on low heat until the cheese is completely melted. Top each serving with garnishes such as avocado slices, scallions, diced tomatoes, sour cream (or as I like to use, Greek yogurt) and an additional wedge of lime. Some may like to add more hot sauce too!!

Ingredients:

2-3 tbsp olive oil
1 cup yellow onion, diced
1 red pepper, diced
2-3 garlic cloves, minced
1 cup corn, fresh or frozen
1 can black beans
1 can chopped tomatoes with juices
3 cups cooked brown rice
2 tbsp chili powder
1 tsp cumin
1 tsp black pepper
2 tsp salt
½ tsp cayenne (more if you like it spicy!)
Juice of 1 lime
Dash of your favorite hot sauce
1-2 cups shredded Mexican cheese (depending on how cheesy you like it)

Garnishes: avocado slices, sliced scallions, diced tomatoes, sour cream (or Greek yogurt), and/or lime wedge.

 

 

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