Ingredients
Method
- Sauté the Aromatics: Heat the oil in a large skillet or deep pan over medium heat. Add the chopped onion and diced zucchini. Sauté for about 5 mins until onion becomes translucent and the zucchini begins to soften slightly around the edges. Stir in the minced garlic and cook for 1 min.
- Toast the Rice & Spices: Stir the uncooked rice directly into the vegetables. Add the cumin, chili powder, and dried oregano. Stir continuously for 2 minutes to gently toast the rice grains and release the aroma of the spices.
- Add the Pantry Liquids & Tomatoes: Pour in the can of diced tomatoes (with juices) and the 2 cups of water or broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
- Simmer: Once boiling, turn the heat down to low, cover the skillet with a tight-fitting lid, and let it simmer undisturbed for 15 to 20 minutes (or until the rice is tender and has absorbed the liquid).
- Fold in the Beans & Corn: Remove the lid and gently fold in the rinsed black beans and corn. Cook uncovered for another 2–3 minutes over low heat just until the beans and corn are heated through.
- Finish and Serve: Taste the skillet and season with a pinch of salt and pepper if needed. Remove from heat. If you have them, top with fresh cilantro, a squeeze of lime, or a bit of cheese right before serving.
Notes
Repurpose your leftovers: This skillet makes an excellent filling for tacos or burritos the next day!
Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. When reheating on the stove or in a microwave, add 1 to 2 tablespoons of water or broth to restore moisture and prevent the rice from getting dry or clumpy.
This skillet is family-friendly and mild. If you prefer a spicier kick, add a finely diced jalapeño or serrano pepper to the pan during the sauté step with the onions, or stir in a teaspoon of hot sauce or red pepper flakes along with the dry spices.