One-Pan Speedy Tomato & Spinach Rice Skillet with Black Beans

One-Pan Speedy Tomato & Spinach Rice Skillet with Black Beans ingredients

• 1 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 cloves garlic
• 1.5 cups long-grain white rice
• 28 oz canned diced tomatoes
• 2 cups vegetable broth
• 15 oz canned black beans
• 8 oz frozen chopped spinach
• 1 tsp cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro

How to make One-Pan Speedy Tomato & Spinach Rice Skillet with Black Beans

1. Dice 1 medium yellow onion and finely chop or grate the 2 medium carrots. Mince the 2 cloves of garlic.
2. Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and chopped carrots, sautéing for 5-7 minutes until the onion is translucent and the carrots begin to soften.
3. Stir in the minced garlic, 1 tsp cumin, and 1 tsp chili powder. Cook for 1 minute more until fragrant, stirring constantly to prevent burning.
4. Add 1.5 cups of long-grain white rice to the skillet. Stir and toast the rice for 2-3 minutes, ensuring each grain is coated in the oil and spices.
5. Pour in the 28 oz can of diced tomatoes (undrained) and 2 cups of vegetable broth. Bring the mixture to a boil, stirring gently to combine everything.
6. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes without lifting the lid. This allows the rice to absorb the liquid and cook evenly.
7. Drain and rinse the 15 oz can of black beans thoroughly. Stir the drained black beans and 8 oz of frozen chopped spinach into the rice mixture. Recover the skillet.
8. Continue to cook on low heat for another 5-7 minutes, or until the spinach is wilted and the rice is tender and has absorbed all the liquid. If the liquid absorbs too quickly, add a splash of water or broth.
9. Remove the skillet from the heat and let it rest, covered, for 5 minutes. This steaming step helps the rice grains become fluffy.
10. Fluff the rice with a fork and season with 3/4 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed. Serve hot, garnished with 2 tbsp fresh cilantro if available.

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