Smoky Black Bean Rice Skillet

Smoky Black Bean Rice Skillet

A colorful one-pan dinner of rice, beans, sweetcorn, and smoky tomatoes. Easy to spoon into bowls and make your own.

Ingredients

Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.

• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 200 g long-grain white rice, rinsed
• 400 g canned chopped tomatoes
• 400 ml gluten-free vegetable broth
• 240 g canned black beans, drained and rinsed
• 100 g frozen sweetcorn
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp salt

Let’s make it

1. 01

   Heat oil in a deep lidded skillet. Cook the onion and pepper over medium heat for 5 minutes. Add garlic, paprika, and cumin and cook for 30 seconds.

2. 02

   Stir in rice, tomatoes, broth, and salt. Bring to a simmer, cover, and cook over low heat for 15 minutes.

3. 03

   Quickly stir in beans and sweetcorn, replace the lid, and cook for 5 minutes more, until the rice is tender and liquid absorbed. Add a little water if needed.

4. 04

   Remove from heat and rest, covered, for 5 minutes. Fluff with a fork and serve.

Published 2026-10-01 · Updated 2026-10-01 · CozyYum