A few weeks ago, my intentions were to make one of my families favorite dinners, Black Bean and Spinach Burritos, but it turned out I only had one can of black beans on hand instead of the 3 the recipe called for. As a family of six, and baseball practice on the calendar, I knew that I was going to have to come up with something fast! Enter the Southwest Quinoa & Rice Skillet.
You can make this recipe your own by changing the beans or adding anything you like. My kids loved this as is, topped with plenty of tortilla chips, of course! Add your own garnishes….I love avocados, greek yogurt, and cilantro!
Southwest Quinoa & Rice Skillet
3 tablepsoons olive oil
1 large yellow onion, diced
3 bell peppers, diced (I used red, yellow, and orange)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoon chili powder
1 tablespoon paprika
2 teaspoons dried oregano leaves
2 cans diced tomatoes and green chilies (mild or hot)
1 cup frozen corn
1 – 15 ounce can black beans, drained and rinsed
1 – 15 ounce can dark red kidney beans, drained and rinsed
1 – 15 ounce can garbanzo beans, drained and rinsed
32 ounces vegetable or chicken broth
1 cup water
1 1/2 cup rice, white or brown
1/2 cup quinoa (I used tri color)
1/4 cup lime juice, fresh
For Garnish:
fresh chopped cilantro
avocado, sliced
tortilla chips, crushed
hot sauce
Directions:
In a large skillet with a lid, heat olive oil over high heat until shimmering. Add onions and bell peppers, Season with salt and pepper and cook until soft, about 5 minutes. Add all other ingredients and stir until combined. Bring to a boil. Reduce heat to low, cover, and let simmer for 20 minutes. Remove the lid, add lime juice and stir until combined.
That sounds amazing!
Thanks! 🙂