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mexican caramelized rice and veggie skillet

by Jackie Newgent  |  September 12, 2020  |  0 Comments

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!

mexican caramelized rice and veggie skillet

Yield: 1 serving

Serving Size: 1 skillet (about 2 1/2 cups)

mexican caramelized rice and veggie skillet

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add the tomatoes, cilantro, lime juice, and sea salt and stir until heated through, about 30 seconds.
  4. Garnish with guacamole, hot pepper, and cilantro leaves, if desired. Serve immediately from the skillet.

Notes

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!

https://jackienewgent.com/mexican-caramelized-rice-and-veggie-skillet/

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