Good morn’, fine friends! And a very happy Monday to ya.
Remember when I baked you cookies and said that I couldn’t WAIT to share a 20-minute meal with you, but I HAD to wait until I got better pictures?
Well, voilà! Enter the Mexican Rice and Bean Skillet.
I have been surprisingly busy these past few weeks, which is saying a lot for my introverted self. Between grabbing coffee with blogging friends, staying on top of blog stuff, helping out at the Bruncshop, and hanging out with/making dinner for Mark’s parents, it’s been a fun and hectic few weeks. But the highlight of this past weekend (which, of course, is Game of Thrones, but it hasn’t happened at the moment I’m writing this) was going to IKEA. I bought a desk and a chair for my room! I have some exciting news to share with you in the next week or so, but for now, let’s just say it’s for separating my blog work and living space. ?
And the best part? I put it together with my own hands! Like, I did the hammering, screwing, sweating, and swearing all by myself! I don’t consider myself a handy person at all, but following the IKEA directions (which as we all know are written in half Swedish, half comics) was surprisingly fun. And I felt SUCH a sense of accomplishment once it was all put together and vertical! Seriously, I’m still riding that high. BUT. It took me like 4 hours, so by the time I was done, I was as ravenous as…well, something super ravenous.
So because we’ve been so busy, fast and easy meals are complete and total lifesavers for me and my guy. Skillet meals, aka. those dump-every-ingredient-into-the-skillet-and-watch-magic-happen kind of meals, are the best. I kid you not, Mark and I have this rice and bean skillet at least once a week. We always have the ingredients on hand. We are always crazy busy at night. And we are always always always hungry for Mexican food.
That’s kinda the genius behind this skillet. It literally takes 20 minutes from start to finish (and actually like 5 if you have leftover rice on hand), and it’s filled with common household ingredients that we use pretty much on the daily. It’s the best when that happens. ?
SO: the ingredients. Rice and black beans are a must. Other than that, you do you. We love sautéing up some red bell peppers in a little olive oil, but I know corn, onion, mushrooms, or your fav veggie would work beautifully here! You’re going for textures here, so the more the better!
I mentioned this in my Vegan Mayo post, but I always add hummus to my rice. It sounds a bit weird, but creamy rice is just so gosh-darn delicious. And Mark, the notorious hummus-hater (I KNOW.) couldn’t even tell that hummus was in here. He just happily gobbled it up. The hummus makes all of these little clumps of rice-beans-veg-spices that make me go completely batty. Lovelovelove.
And I’m a huge believer in the fact that a dish is only as good as its toppings. That’s why I totally kinda sorta went all-out here. Not to mention that it looks way more beautiful when it’s topped with #allthethings. I chose some beautiful heirloom tomatoes, cilantro, green onion, and lime, and I definitely poured a couple of tablespoons of hot sauce over the top when I was ready to eat. Next time, a mountain of guacamole is SO going on top.
There are so many ways to eat this skillet meal, too! We love it with tortilla chips. We love it in a bowl with some shredded lettuce. Heck, I even wrapped it up in a corn tortilla, drizzled it with hot sauce, and ate it over the sink for dinner one night. Whooooops. ?
So easy. So quick. So delicious. Break out that skillet, friends. It’s Mexican Rice & Bean Skillet time.Print
Mexican Rice and Bean Skillet
- 1 cup jasmine rice, cooked according to package instructions (preferrably hot)
- 1 Tbsp. olive oil
- 2 small-medium bell peppers (any color), diced
- salt + pepper
- 1 15-oz. can black beans, drained and rinsed
- 1 heaping tsp. cumin
- 1 heaping tsp. chili powder
- 1 heaping tsp. dried oregano
- couple dashes (or more) of your favorite hot sauce
- 3 Tbsp. plain hummus
- small handful cilantro, roughly chopped
- 2 green onions, roughly chopped
- For serving: 1 pint tomatoes, cilantro, green onions, hot sauce, salsa, chips
- Heat a skillet over medium heat. Add olive oil and diced bell pepper. Mix to coat the peppers in the oil, season with salt and pepper, and sauté until the pepper starts to soften and blacken slightly.
- Add black beans, and mix to combine. You just want to heat the black beans through.
- Pour the hot cooked rice on top of the black beans and pepper, and mix to combine.
- Add cumin, chili powder, oregano, hot sauce, and salt + pepper, and mix to combine. Then, mix in hummus, cilantro, and green onions.
- Serve with sliced tomatoes, green onions, cilantro, hot sauce, salsa, and/or chips. I love tossing this mixture on top of some lettuce, in corn tortillas, or in a bowl with a fork!
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