Black Bean and Rice Skillet
Rice, black beans, tomatoes and sweetcorn cooked together in a spiced skillet and topped with cheese. Four servings in 35 minutes.
The rice cooks in the pan with everything else, which is why this works as a skillet dish: it soaks up the tomato and spice as it swells.
Toast the rice in the oil for a minute before the liquid goes in. It coats each grain in fat, keeps them separate and gives a faint nuttiness.
The liquid is the tin of tomatoes plus water, in exactly the right proportion. Do not lift the lid once it is on, for 15 minutes. The steam cooks the rice, and every peek lets it out.
Beans and sweetcorn go in with the liquid and warm through as the rice finishes. Cheese on top melts in the residual heat. A lid for 2 minutes does the job. A skillet dish like this is endlessly adaptable: pour in a spoon of chipotle for smoke or stir through some chopped coriander at the end. The tin of beans is the main cost, and one tin feeds the pan well.
What People Ask
How long does Black Bean and Rice Skillet take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Black Bean and Rice Skillet?
Rinse the rice so the grains stay separate. Keep the lid on tight; steam cooks the rice. If the rice is firm after 15 minutes, add a splash of water and cook for 5 more.
What should I serve with Black Bean and Rice Skillet?
Soured cream; Lime wedges; Avocado; Green salad.
Is Black Bean and Rice Skillet suitable for a special diet?
This recipe is vegetarian, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Black Bean and Rice Skillet?
About 585 kcal per serving, with 22 g protein, 86 g carbohydrate and 17 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Black Bean and Rice Skillet
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Heat the oil in a large lidded pan over medium heat. Cook the onion and pepper for 5 minutes. Add the garlic and rice and stir for 1 minute. Add the cumin and chili powder.
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Pour in the tomatoes and water, add the beans, sweetcorn and salt and bring to a boil.
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Cover and cook on the lowest heat for 15 minutes without lifting the lid, until the rice is tender.
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Scatter with the cheese, cover for 2 minutes until melted, and serve.
A Few Pointers
- Rinse the rice so the grains stay separate.
- Keep the lid on tight; steam cooks the rice.
- If the rice is firm after 15 minutes, add a splash of water and cook for 5 more.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Serve It With
Soured cream · Lime wedges · Avocado · Green salad
Keeping and Reheating
Cool quickly and keep in the fridge for up to 2 days. Reheat until steaming throughout. Do not leave cooked rice out for more than an hour.
Black Bean and Rice Skillet Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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