Black Bean and Tomato Rice Skillet
A quick, hearty, and budget-friendly black bean and tomato rice skillet that's perfect for lunch or dinner.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
14g protein
70g carbs
6g fat
Ingredients
For 4 servings
- 1 cup black beans
- 1 cup white rice
- 1 can canned diced tomatoes
- 1 onion
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 2 cups water
- 1 stock cube
Instructions
- 1
Rinse the black beans and soak them in water overnight.
- 2
Drain and rinse the soaked black beans, then set aside.
- 3
Dice the onion and mince the garlic cloves.
- 4
In a large skillet, heat vegetable oil over medium heat.
- 5
Add diced onion and minced garlic, sauté until onion is translucent.
- 6
Stir in ground cumin and chili powder, sauté for 30 seconds until fragrant.
- 7
Add soaked black beans, canned diced tomatoes (with juice), rice, water, and crumbled stock cube to the skillet.
- 8
Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and beans are tender.
- 9
Season with salt and black pepper to taste.
- 10
Fluff the rice with a fork and serve warm.
Cook it this week.
NeatEat plans Black Bean and Tomato Rice Skillet — and the rest of your week — around your budget, groceries included.