This one-skillet rice dish includes all the best components of a good vegetarian black bean burrito or taco, but without the tortilla. Queso fresco gives the dish a lighter feel, but you can also substitute grated cheddar cheese or jack and run it under the broiler until melted (in this case, wait to add the cilantro until serving). Enjoy the dish on its own or alongside black beans, fried eggs, or grilled chicken or shrimp. The recipe is a Yummly original created by Jennifer Clair.
- 1 bunch scallions
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic (minced)
- 1 yellow bell pepper (cut into 1/2-inch pieces)
- 1/2 tsp. salt
- 1 pt. cherry tomatoes (halved)
- 1 Tbsp. smoked paprika
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne
- 2 cups cooked long-grain white rice (or brown rice, leftover or store-bought)
- 1 can black beans (15 oz. per can, drained and rinsed)
- 1 cup frozen corn kernels
- 1 cup queso fresco (4 oz., crumbled)
- 1/4 cup chopped fresh cilantro (for serving, or less, if you prefer)
- lime wedges (for serving)
- avocado (sliced, for serving)
- Thinly slice scallions, separating the white and dark green parts (you will use both).
- In a large cast-iron skillet or other frying pan, heat olive oil over medium heat. Add white part of scallions, the garlic, yellow pepper, and salt. Cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook until soft, about 4 minutes more. Stir in green part of scallions.
- Stir in paprika, cumin, oregano, and cayenne and cook for 1 minute. Add rice, beans, and corn and cook, stirring often, until heated through, about 3 minutes.
- Sprinkle rice with queso fresco and cilantro and serve with lime wedges and avocado.
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|Calories340Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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