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Skillet Brown Rice and Beans with Heirloom Tomato Salsa

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 , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 34 %

Ingredients:

1 cup

brown rice
30 oz

canned black beans
1 pinch

cayenne pepper
1 tsp

cumin
2

ears corn
2 tbsp

extra virgin olive oil
1/4 cup

fresh cilantro
4

garlic cloves
20 oz

heirloom tomatoes
1 tbsp

lime juice
1

red onion
6 servings

salt and pepper
5

scallions
3 - 1/4 cups

vegetable broth

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the rice and beans topped with the heirloom tomato salsa.

Wine Pairing :

  • pinot noir
  • riesling
  • 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.