Skillet Brown Rice and Beans with Heirloom Tomato Salsa
Skillet Brown Rice and Beans with Heirloom Tomato Salsa is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Joanne Eats Well with Others
canned black beans
extra virgin olive oil
salt and pepper
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and a pinch of salt, and cook until softened and lightly browned, about 4-5 minutes, stirring frequently. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin, and cayenne pepper. Cook for 30 seconds, or until just fragrant, stirring constantly.
Add the broth to the pot. Bring to a low simmer and cook over low heat, covered, for 25 minutes. Stir every 5-10 minutes.
Add the black beans to the pan. Cover and simmer until the liquid is fully absorbed, about 20-25 minutes. Season to taste with salt and black pepper.Meanwhile, toss the heirloom tomatoes, scallions, cilantro, and lime juice together in a large bowl. Season to taste with salt and black pepper.
Serve the rice and beans topped with the heirloom tomato salsa.
Wine Pairing :
- pinot noir
- sparkling rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.