Skillet Rice and Beans with Corn and Fresh Tomatoes
Rice and beans are a familiar combination and staple preparation the world over, but often the best recipes use dried beans, which require too much time and effort to be practical for everyday cooking.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer the flavor of fresh corn; however, 11/2 cups frozen corn, thawed and patted dry, can be substituted.
Instructions
1.
Combine 1 tablespoon oil, tomatoes, scallions, cilantro, and lime juice in bowl and season with salt and pepper to taste; set aside for serving.
2.
Heat remaining 1 tablespoon oil in 12‐inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes.
3.
Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in rice and coat with spices, about 1 minute. Stir in broth and beans and bring to simmer. Cover and simmer gently, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
4.
Season with salt and pepper to taste, sprinkle tomato mixture over top, and serve.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.