Apparently, heirloom tomato season was late this summer.
L A T E.
Don’t those little juicy rainbow orbs know that their season is already inappropriately short as it is?! There is no room for LATE.
Well, rumor has it that July was dry and hot enough (<– you’re telling me!), so they’re finally ready to show their sweet tart faces.
And I was ready to inhale all of them. Like, yesterday.
This is basically my way of telling you to get ready for an onslaught of heirloom tomato recipes. I have a lot of pent up tomato lovin’ and I am about to unleash it.
First up is this brown rice and black bean skillet!! It starts off as your classic rice and beans, but then gets jazzed up with fresh summer corn, smoky cumin and cayenne pepper, and a refreshing heirloom tomato salsa topping. It’s one of those meals that seems so simple (and is!!), but as a result is just so good.
The recipe itself takes almost an hour to make, but most of this is just hands off time while the brown rice cooks. I chose to use a mix of baby heirloom tomatoes in the salsa, but you can use whatever heirloom tomatoes you can get your hands on.
Or whichever ones are left after I buy out the entire eastern seaboard. I make no promises.
- 2 tbsp extra virgin olive oil
- 1 red onion, minced
- 2 ears corn, kernels cut from cobs
- 1 cup brown rice
- 4 garlic cloves, minced
- 1 tsp cumin
- pinch of cayenne pepper
- 3¼ cups vegetable broth
- 2 (15 oz) cans black beans, rinsed
- salt and black pepper, to taste
- 20 oz mixed baby heirloom tomatoes, quartered
- 5 scallions, thinly sliced
- ¼ cup minced fresh cilantro
- 1 tbsp lime juice
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt, and cook until softened and lightly browned, about 4-5 minutes, stirring frequently. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin, and cayenne pepper. Cook for 30 seconds, or until just fragrant, stirring constantly. Add the broth to the pot. Bring to a low simmer and cook over low heat, covered, for 25 minutes. Stir every 5-10 minutes.
- Add the black beans to the pan. Cover and simmer until the liquid is fully absorbed, about 20-25 minutes. Season to taste with salt and black pepper.
- Meanwhile, toss the heirloom tomatoes, scallions, cilantro, and lime juice together in a large bowl. Season to taste with salt and black pepper.
- Serve the rice and beans topped with the heirloom tomato salsa.
More ways to eat heirloom tomatoes!
From Around the Web:
Heirloom Tomato Tarts from Hip Foodie Mom
Pasta with Heirloom Tomatoes and Herb Vinaigrette from Cook Like A Champion
Grilled Heirloom Tomato and Goat Cheese Pizza from Blahnik Baker
Creamy Heirloom Tomato and Avocado Gazpacho from Blogging Over Thyme
Avocado and Heirloom Tomato Toast with Balsamic Drizzle from Blissful Basil