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!