30 Minute Black Bean Corn and Rice Skillet

Ingredients

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Onions

  Raw

  ½ large or 75g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 cup kernels or 328g

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Limes

  Raw

  1 fruit or 67g

• Chili powder

  Spices

  1 tbsp or 8g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Sour cream

  Light

  ½ cup or 115g

• Cheddar cheese

  1 cup, melted or 244g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. In a large skillet, over medium-high heat, add the oil, onions and peppers. Saute for 5 minutes.
2. Add the garlic and saute for another 3 minutes.
3. Next, add the chili powder, paprika, cumin, salt, and black pepper. Stir into the onion and pepper mixture until well incorporated.
4. Next, add the black beans, corn, and brown rice. Stir well to combine all ingredients. Lower heat to medium-low and cook for 10 minutes until beans, corn, rice are fully heated through.
5. Lastly, cut the lime in half and spritz the juice over the mixture.
6. Serve with diced avocado, sour cream, and cheddar cheese.
7. Recipe by: Lord Byron's Kitchen (source: https://www.lordbyronskitchen.com/30-minute-black-bean-corn-rice-skillet/)

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