Skillet Brown Rice and Beans with Heirloom Tomato Salsa
Fresh summer veggies can transform even the simplest of dishes into something magical. This skillet brown rice and beans gets a flavor boost from a fresh heirloom tomato salsa.
Yield: 4-6 servings
  • 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
  1. 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.
  2. 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.
  3. Meanwhile, toss the heirloom tomatoes, scallions, cilantro, and lime juice together in a large bowl. Season to taste with salt and black pepper.
  4. Serve the rice and beans topped with the heirloom tomato salsa.
Adapted slightly from The Complete Vegetarian Cookbook
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at