I first posted this black beans and rice skillet recipe in December of 2009. Wow, seems like ages ago! I’ve done several variations since, but decided to try a summer version using the first peppers out of my garden.
This black beans & rice skillet recipe is from the “All Seasons” section of Simply in Season. It’s easily overlooked for the more “sexy” seasonal sections, but there are so many gems that feature beans and other pantry staples; it reminds me of the recipes from More with Less.
Rice and beans is a staple meal around the world, and no wonder! It’s so quick and easy, and tastes great. It also has endless variations when you think about all the varieties of beans, rice, and spices that you could use. Perfect for a weeknight meal!
The verdict: This was super quick and satisfying (and cheap!) I’m glad I used fresh thyme, and by seeding the jalapeno it wasn’t too spicy but not bland either.
More quick and easy skillet meals from Sunday Supper:
Favorite Skillet Breakfasts
- Sweet Potato, Bacon, and Egg Skillet by Positively Stacey
Favorite Skillet Sides
- Crispy Roasted Sweet Potatoes by Home Sweet Homestead
Favorite Skillet Entrees
- Alex’s Favorite Skillet Meal by The Freshman Cook
- Apple, Squash and Chicken Skillet by The Redhead Baker
- Black Bean and Rice Skillet by Wholistic Woman
- Chakchouka (Tunisian Eggs in Tomato Sauce) by Curious Cuisiniere
- Chili Joes by A Kitchen Hoor’s Adventures
- How to cook ChopSuey Vegetable Stir Fry with Beef by Asian In America
- Clean Eating Hamburger Helper Skillet by A Mind Full Mom
- Creamy Paprika Chicken & Peppers by My Life Cookbook
- Easy Pink Pasta Skillet by Family Foodie
- Easy Skillet Lasagna by New South Charm
- Greek Turkey Spinach Skillet by Cooking Chat
- Hatch Chile Shakshuka by Helpful Homemade
- Healthy Vegetable Skillet Dinner by Cindy’s Recipes and Writings
- Huevos Rancheros by The Hungry Goddess
- Japanese Korean Tofu Sliders by The Ninja Baker
- Healthy Kielbasa, Brussels Sprouts, Potato & Pear Skillet by Food Done Light
- Kung Pao Chicken by A Day in the Life on the Farm
- Lemon Fettuccine Alfredo with Chicken and Vegetables by Hezzi-D’s Books and Cooks
- Loaded Skillet White Pesto Pizza by Crazed Mom
- One Pan Taco Rice Skillet by The Chef Next Door
- One Pot Beef Stroganoff by My World Simplified
- Pork and Sweet Potato Hash by The Bitter Side of Sweet
- Pork with Gingered Pluots by Palatable Pastime
- Salsa Chicken Skillet by Bottom Left of the Mitten
- Sautéed Gnocchi with Pomodo Crudo by What Smells So Good?
- Smothered Potatoes and Sausage by Sunday Supper Movement
- Spanish Rice and Beef Skillet Dinner by Meal Planning Magic
- Spicy Sausage Pasta Skillet by Caroline’s Cooking
- Summer Squash Frittata by Pies and Plots
- Tamale Pie by Monica’s Table
- Unstuffed Cabbage Roll Skillet by Fantastical Sharing of Recipes
- Veggie-Packed Sloppy Joes by Powered By BLING
- Yellow Rice Skillet by Cricket’s Confections
Favorite Skillet Desserts
- Fudgy Skillet Brownies by That Skinny Chick Can Bake
- Pumpkin Chocolate Chip Skillet Cookie by The Crumby Cupcake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
In my mind, you can never go wrong with Beans and Rice!
Ok, how the heck did I miss this one? Where was I? Man that looks good.
I love this recipe and often make it with quinoa instead of rice and also often use a can of tomatoes (and use the juice for part of the liquid needed to cook the quinoa instead of all veggie broth). Love it!
great idea! I love quinoa.
A thought on beans. I love recipes that use canned beans – always a pantry staple; a very economical, easy-to-use protein source. And, although it sounds like a lot of work, I’ve become a fan of buying dried beans and soaking/cooking a whole bag at a time, then freezing them in 2-cup (roughly can-equivalent)amounts. Several advantages: guarenteed no added sodium; no cans to recycle; utilizes a grown-in-West-Michigan crop if you buy Carlson-Arbogast brand. And best of all, the cost is even less than canned – I recently bought a bag of cannellini beans for something above $4 and got almost 7 “can-sized” bags of bean to put in the freezer! And that’s for a “fancy” bean, too. Since beans are mostly used in dishes requiring cooking time, just tossing them in frozen makes very little difference in cooking time. It doesn’t seem like Meijer carries Carlson-Arbogast, but I know Horrocks and Kingma’s Market do, and I imagine a lot of other stores that emphasize local products also stock them. (Although many kinds of beans grow well in Michigan – and you’ll find a wide variety of them available under the Carlson-Arbogast label – garbanzos do not. So I accept that hummus wil require using non-Michigan beans, but I figure I do my bit to support MI ag by choosing local whenever there is a choice!)
How quick and easy, not to mention delicious, is this? Yum.
The perfect meal there, packed with protein and yummy.
Beans and rice are a staple in our home! The kids love making it themselves and adding ingredients like corn and chicken. I love the seasonings that you have added. So yummy!