Mexican Rice Skillet
I created this Mexican Rice Skillet recipe during the beginning of the Covid pandemic, when I needed to make something with what I already had at home. Grocery shopping trips were once a month, the economy and life as we knew it was up in the air, so I was also being especially frugal during those unpredictable months. What a time!
This ended up being a favorite recipe of mine that I still make today. It’s easy to throw together, super healthy and minimally processed, and you can make a huge batch of it to heat up for quick meals throughout the week!
I’ve made a dairy-free sour cream to add to this, and just like traditional sour cream, the texture and temperature contrast; the cool sour cream mixed with the cooked vegetables, is an irresistible combination. I’ve also used this Mexican Rice Skillet as a filling in tacos, and I’m sure it would be absolutely delicious as part of a plate of loaded nachos! Just writing about this now is making me want to whip up a batch of this to have this week!
One of the best parts about this dish is that it’s one of those where it’s so hearty, flavorful and filling that you don’t even miss the meat. Meat eaters will try this and not even realize that it’s all healthy vegetables, beans, and rice!
Brown Rice: I prefer brown rice over white rice, for both the taste and the nutritional value. Brown rice has a higher nutrient density, due to it being higher in fiber, containing more vitamins and minerals, such as magnesium, phosphorus, potassium, and some B vitamins, and it’s also lower in calories than white rice. Brown rice does take a bit longer to cook than white rice, so that is something to keep in mind.
Black Beans: I use canned black beans, you’ll want one whole can; low sodium is best, and then you can add sea salt to the skillet as needed as you’re cooking the mixture.
Corn: I like to purchase ears of corn from the produce section and grill them on my stove. To do this, I remove the husk from each ear, rinse them off, and wrap them in foil. Then place the corn directly on the burner on the stove and heat on medium low. You’ll start to hear a crackling sound, this is when you rotate them and keep doing so until all sides are cooked.
Bell Pepper: I usually use green bell peppers in this recipe. Green bell peppers are more bitter and less sweet, so they’re often used in cooked recipes, whereas red, orange and yellow bell peppers are more appropriate for salads due to their slightly sweeter taste.
Tomatoes: The tomatoes not only add one of the more prominent flavors of the Mexican Rice Skillet, but they add moisture that envelopes all of the other ingredients.
Onion: Even with the added onion powder, the chopped onions are definitely part of what makes this dish so delicious. For this recipe, I choose to use white or yellow onions.
Chili Powder: I add chili powder liberally to dishes such as these; it adds so much depth to the flavor, and it’s actually pretty difficult to overdo it with chili powder.
Onion Powder: In cooked dishes like this one, you may be adding even more onion powder than you think you need. The onion powder blends effortlessly into all of the ingredients and juices that meld together, while the chopped onion that you’ll be adding into this as well adds a standalone onion taste, and of course the crunchy texture to be enjoyed.
Cumin: This little spice is more powerful than you may think! It’s a staple in not only my vegan meat recipes, but I love adding it to any Mexican-inspired dishes; fajitas, or any tofu or sweet potatoes that I add to tacos. It’s also wonderful in vegan queso. In this recipe, it truly pulls it together and brings out a unique, authentic taste that does so much to elevate the taste of this dish.
Sea Salt and Black Pepper: You may want to adjust the amounts to your taste preferences. Feel free to taste the recipe once it’s fully cooked on the stove and add more salt and pepper if you find it necessary.
Ingredients
½ C brown rice, measured uncooked
1 15 oz can of black beans
2 ears of corn
1 bell pepper
2 tomatoes
¼ onion
1 T chili powder
2 tsp onion powder
2 tsp cumin
1 tsp sea salt
¼ tsp black pepper
Instructions
1. Rinse the brown rice and add to a pot with 1 cup of water. Bring the water to a boil, then reduce the heat to low, cover, and allow to simmer until the rice is tender and has absorbed all of the water.
2. Grill the corn – if you don’t have a grill, you can easily grill the corn on the stove. Wrap each ear of corn in foil, then place directly on the burners on medium-low heat. Once you hear the corn starting to pop, rotate until all sides have been grilled. Once the corn is done, unwrap it and allow it to cool.
3. Chop the bell pepper and onion into thick pieces and transfer to a large skillet on medium-low heat.
4. Drain and rinse the black beans and add these to the skillet, as well as all of the spices and a small amount of water to keep the mixture from being too dry. Stir well.
5. Once the corn is cooled enough to handle, cut the corn off the cob and add to the skillet, along with the cooked brown rice and stir everything together again.
6. Cover the skillet for approximately 5 minutes to allow the flavors to meld together.
7. After the ingredients have cooked together a bit, chop and add the tomatoes. Stir again and keep covered for at least an additional 3-5 minutes. At this time, the mixture should be close to done, but feel free to continue cooking and stirring often until it is prepared to your liking.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
