Looking for a delicious and easy Healthy Budget Meal? This Tex-Mex Brown Rice and Bean Skillet is a perfect one-pan solution that’s both satisfying and kind to your wallet. You’ll love how quickly this flavorful dish comes together.
Key Ingredients & Substitutions
- Brown Rice: Use any long-grain brown rice. You can substitute with quinoa for a different texture.
- Black Beans: Canned pinto beans or kidney beans work well too.
- Canned Diced Tomatoes: Fire-roasted diced tomatoes add extra flavor.
- Vegetable Broth: Chicken or beef broth can be used if preferred.
- Bell Pepper: Any color bell pepper is fine.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for heat)
- 1 cup uncooked brown rice, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups vegetable broth
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro (for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350 calories
- Tools Needed: Large skillet with a lid
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until they soften, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper if you’re using it, and cook for another minute until fragrant.
2. Add Rice and Liquids
Stir in the rinsed brown rice, ensuring it’s coated with the spices. Pour in the diced tomatoes (undrained) and the vegetable broth. Add the rinsed and drained black beans. Bring the mixture to a simmer.
3. Simmer to Perfection
Once simmering, reduce the heat to low, cover the skillet with a lid, and cook for 20-25 minutes. Do not lift the lid during this time. The rice should absorb most of the liquid and become tender.
4. Finish and Serve
Remove the skillet from the heat and stir in the frozen corn. Cover again and let it sit for 5 minutes, allowing the corn to warm through and the flavors to meld. Fluff the rice gently with a fork. Season with salt and black pepper to your taste. Garnish with fresh cilantro before serving this hearty Healthy Budget Meal.
Variation Ideas
- Extra Veggies: Add chopped zucchini or spinach during the last 5 minutes of cooking.
- Protein Boost: Stir in cooked shredded chicken or ground turkey at the end.
- Creamy Touch: Swirl in a tablespoon of dairy-free sour cream or plain yogurt before serving.
- Spicier Kick: Increase the cayenne pepper or add a few dashes of hot sauce.
Storage Instructions
Store any leftover Tex-Mex Brown Rice and Bean Skillet in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop over medium-low heat until heated through, adding a splash of broth if it seems dry.
Frequently Asked Questions (FAQ)
- Can I use white rice instead of brown rice?
Yes, but white rice cooks faster. Reduce the cooking time to about 15-20 minutes and adjust the liquid if needed.
- Do I have to rinse the black beans?
Rinsing canned beans removes excess sodium and starch, which is generally recommended for better flavor and digestion.
- Can I prepare this in a slow cooker?
While possible, this recipe is designed for a skillet. You might need to adjust liquid amounts and cooking times for a slow cooker.
- Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your vegetable broth is gluten-free.
- Can I freeze this dish?
Yes, this skillet meal freezes well. Store in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- How can I make this dish even more budget-friendly?
Buy brown rice and beans in bulk. Use seasonal vegetables or what you already have on hand to make this a truly Healthy Budget Meal.
