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Skillet Rice and Beans with Corn and Fresh Tomatoes

By America's Test Kitchen

Published on April 1, 2024

Yield

Serves 6

Skillet Rice and Beans with Corn and Fresh Tomatoes

Ingredients

2 tablespoons extra virgin olive oil 12 ounces grape tomatoes, quartered5 scallion, sliced thin¼ cup minced fresh cilantro 1 tablespoon lime juice Salt and pepper 1 onion, chopped fine2 ears corn, kernels cut from cobs4 garlic cloves, minced1 teaspoon ground cumin Pinch cayenne pepper 1 cup long-grain white rice, rinsed3 cups vegetable broth 2 (15-ounce) can black beans, rinsed

Before You Begin

We prefer the flavor of fresh corn; however, 11/2 cups frozen corn, thawed and patted dry, can be substituted.

Instructions

  1. Combine 1 tablespoon oil, tomatoes, scallions, cilantro, and lime juice in bowl and season with salt and pepper to taste; set aside for serving.
  2. Heat remaining 1 tablespoon oil in 12‐inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes.
  3. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in rice and coat with spices, about 1 minute. Stir in broth and beans and bring to simmer. Cover and simmer gently, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
  4. Season with salt and pepper to taste, sprinkle tomato mixture over top, and serve.
Skillet Rice and Beans with Corn and Fresh Tomatoes
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Skillet Rice and Beans with Corn and Fresh Tomatoes

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By America's Test Kitchen
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Yield

Serves 6

Ingredients

Ingredients

Ingredients

Why This Recipe Works

Cooking the beans and rice together infused the beans with flavor. For an extra layer of flavor, we sautéed corn until it was toasty; the sweetness of the corn complemented the savory beans nicely. To keep the dish tasting fresh, we tossed together tomatoes, scallions, cilantro, and lime juice.

Before You Begin

We prefer the flavor of fresh corn; however, 11/2 cups frozen corn, thawed and patted dry, can be substituted.

Instructions

  1. Combine 1 tablespoon oil, tomatoes, scallions, cilantro, and lime juice in bowl and season with salt and pepper to taste; set aside for serving.
  2. Heat remaining 1 tablespoon oil in 12‐inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes.
  3. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in rice and coat with spices, about 1 minute. Stir in broth and beans and bring to simmer. Cover and simmer gently, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
  4. Season with salt and pepper to taste, sprinkle tomato mixture over top, and serve.

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