Description
A quick and easy one-pan meal made with leftover rice and a mix of colorful vegetables, beans, and spices, perfect for busy weeknights.
Ingredients
Scale
- 2 cups leftover rice
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, rinsed
- 1 cup corn (frozen or canned)
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add diced onion and bell pepper, sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Add leftover rice, canned tomatoes, black beans, and corn. Stir to combine.
- Pour in broth, add salt and pepper, paprika, and cumin. Stir well.
- Cook the mixture over medium heat until heated through, about 5-10 minutes.
- Sprinkle shredded cheese on top and let it melt.
- Serve warm directly from the skillet.
Notes
Feel free to swap in your favorite vegetables or spices. This dish is highly customizable with various toppings such as hot sauce or cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg