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mexican caramelized rice and veggie skillet

This skillet is like a veggie-loaded fried rice, but with a Mexican-ish twist. And it’s delish!

  • Yield: 1 serving 1x


Units Scale
  • 1 tablespoon avocado oil or sunflower oil, or to taste
  • 1 cup cooked brown rice, chilled
  • 1/2 cup fresh or thawed frozen organic corn
  • 1/2 cup diced green bell pepper (about 1/2 bell pepper)
  • 1/2 cup canned, drained pinto beans*
  • Few pinches of spices, such as ground coriander, cumin, and chili powder
  • 1/2 cup sliced grape tomatoes
  • 2 tablespoons roughly chopped fresh cilantro
  • 1 tablespoon lime juice (juice of 1/2 lime)
  • 1/4 teaspoon sea salt, or to taste
  • Optional garnishes: guacamole, sliced red hot pepper, cilantro leaves


  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, and serve immediately from the skillet. Or keep garnishes separate, chill the meal, then reheat and garnish for a quick lunch or dinner.


*Reserve remaining pinto beans from can for later use, such as in tacos, burritos, or salad—or to make this recipe again!

  • Author: Jackie Newgent
  • Category: One-Dish Meal
  • Cuisine: Mexican
  • Diet: Vegan


  • Serving Size: 1 skillet (about 2 1/2 cups)
  • Calories: 580
  • Sugar: 7g includes 0g added sugars
  • Sodium: 790mg
  • Fat: 17g
  • Saturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 98g
  • Fiber: 13g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: mexican, rice, beans, skillet meal, plant-based, vegan, vegetarian, fried rice