Southwestern Skillet Rice
Rice is a staple in so many cuisines. This Southwestern Skillet Rice is ready in under 30 minutes without sacrificing an ounce of flavour. It’s so delicious you may upgrade it from side dish to main dish!
Spicy Rice Skillet with Bell Peppers and Red Beans
Full recipe available at
In case you want this delicious rice skillet on your table, you’ll need to pan-cook in butter, olive oil, and tomato sauce 2 batches of bell peppers, celery, and onion. Toss baby corn, red beans, and cooked rice, and spice them heavily. Cooking ingredients together, lets them mingle their flavors, which results in a delicious and warming mixture.
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Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
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Black Bean Skillet Dinner (VEGETARIAN)
A one-skillet black bean dinner from Melissa Clark's new cookbook, Dinner: Changing the Game. Topped with lime yogurt, avocado, and quick pickled red onions.
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RECIPE: BLACK BEAN SKILLET DINNER
Note: Melissa uses 3 cubanelle peppers, seeded and diced, added with the jalepeno - but they were the only ingredient I didn't already have on hand, I was too lazy to pop out to the store, and, really, it was no big deal.
FOR THE CREMA:
Finely grated zest of 1 lime
1 garlic clove, grated or minced
1 cup Greek yogurt or sour cream
FOR THE PICKLED ONIONS:
Juice of 1 lime
1 small red onion, very thinly sliced
1 teaspoon sugar
1/4 teaspoon salt
FOR THE BEANS:
1 1/2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 small jalapeño, seeded & finely chopped
1 garlic clove, grated or minced
2 teaspoons dried oregano
1 teaspoon chili powder
3 cups cooked black beans, if canned, rinsed and drained
1 15-ounce can diced tomatoes, with their juices
1 teaspoon kosher salt, plus more if needed
to serve: avocado, cilantro, toasted pepitas, rice, lime
Make the crema: In a small bowl, combine the lime zest, garlic, and yogurt. Season with the pinch of salt.
Make the pickled onion: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixture stand while you prepare the beans.
Cook the beans: Heat the olive oil in a large skillet over medium-high heat. Add the onion, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, a few minutes. Stir in the garlic, oregano, and chili powder, and saute until the mixture smells garlicky, 1 to 2 minutes. Then stir in the black beans, tomatoes and juices, 2/3 cup of water, and the salt. Reduce the heat to medium and simmer for a few minutes, until the mixture has thickened a bit, ten minutes or so.
To serve, spoon the beans into individual warmed bowls (over rice if you like). Top them with sliced avocado, dollops of the crema, pickled onions, cilantro, and pepitas.
Serves 4.
Cajun Sausage and Rice Skillet
You can call this recipe Jambalaya light because it's the same flavors and same technique in a faster, more simplified format, perfect for busy weeknights! FULL RECIPE BELOW. ????
PRINTABLE RECIPE:
INGREDIENTS
14 oz. Andouille sausage* ($3.99)
1 Tbsp cooking oil ($0.04)
1 bell pepper ($0.89)
1 tsp smoked paprika ($0.10)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried thyme ($0.05)
1/4 tsp garlic powder ($0.02)
1/4 tsp onion powder ($0.02)
1/8 tsp cayenne pepper ($0.02)
1/8 tsp freshly cracked black pepper ($0.01)
1 15oz. can fire roasted diced tomatoes ($1.00)
1 cup long grain white rice ($0.62)
1.5 cups chicken broth ($0.20)
2 green onions, sliced ($0.20)
INSTRUCTIONS
1. Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
2. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
3. Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
4. Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
6. After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
NOTES
*If you can not find Andouille in your area, use any smoked pork sausage.
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TIMESTAMPS
0:00 Intro
0:07 Brown the sausage in the skillet
0:15 Add bell pepper
0:19 Add spices
0:28 Add tomatoes, rice, and broth
0:37 Simmer
0:42 Stir and add green onion
0:52 Serve and enjoy!
Ground Turkey, Green Bean, and Rice Skillet | Gluten-free Recipe
This delicious, easy to make skillet dish combines turkey with whole grain brown rice and tender green beans.
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