Meet my quick-fix Mexican caramelized rice and veggie skillet! Think of it kind of like veggie-loaded fried rice, but with a Mexican-ish instead of Asian-style twist. It’s a one-skillet dish that I’ve been making (and devouring!) regularly this month, especially as a post-workout meal since it’s rich in good carbs along with a decent punch of protein. However, if you prefer to curb carbs a bit, simply use riced cauliflower as a swap for brown rice. Either way, it’s a deliciously satisfying dinner for one (or side dish for two, if you wish).
It’s so simple to make, too. You’ll sauté cooked, chilled brown rice in avocado oil; add corn, green bell pepper, pinto beans and a couple pinches of ground coriander, cumin and chili powder and sauté to caramelize; stir in sliced grape tomatoes, fresh cilantro, lime juice and sea salt to heat through; then garnish with guacamole, red hot pepper & cilantro leaves, if you like (which I do … I really do!). Hope you try this scrumptious meal-in-one soon!
- 1 tablespoon avocado oil or sunflower oil, or to taste
- 1 cup cooked brown rice, chilled
- ½ cup fresh or thawed frozen organic corn
- ½ cup diced green bell pepper (about ½ bell pepper)
- ½ cup canned, drained pinto beans*
- Few pinches of spices, such as ground coriander, cumin, and chili powder
- ½ cup sliced grape tomatoes
- 2 tablespoons roughly chopped fresh cilantro
- Juice of ½ lime (1 tablespoon)
- ¼ teaspoon sea salt, or to taste
- Optional garnishes: guacamole, sliced red hot pepper, cilantro leaves
- Heat the oil in a 10-inch cast iron or other stick-resistant skillet over medium-high. Add the rice and sauté until heated through, about 2 minutes.
- Add the corn, bell pepper, pinto beans, and spices and sauté until the rice and veggies are caramelized (browned), about 9 to 10 minutes, drizzling in a little more oil to prevent sticking, if need.
- Add the tomatoes, cilantro, lime juice, and sea salt and stir until heated through, about 30 seconds.
- Garnish with guacamole, hot pepper, and cilantro leaves, if desired. Serve immediately from the skillet.
Per serving: 580 calories, 17g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 790mg sodium, 100g total carbohydrate, 13g dietary fiber, 7g total sugars includes 0g added sugars, 15g protein
*Reserve remaining pinto beans from can for later use, such as in tacos, burritos, or salad---or to make this recipe again!