Dr Mobeus
Smoky Bean and Rice Skillet
This is the kind of one-pan meal that saves your evening. Everything cooks in a single skillet – the rice absorbs the smoky tomato sauce as it cooks, and the beans and sweetcorn go in at the end so they stay whole and bright. At 45p a portion it is cheaper than a ready meal and tastes about ten times better. Smoked paprika is the key ingredient – it costs about £1.50 for a jar but you only need a teaspoon at a time, and it gives everything that proper BBQ flavour without needing a grill or a smoker. This is store-cupboard cooking at its best.
Smoky Bean and Rice Skillet
Ingredients
Method
- Heat the oil in a large lidded frying pan or skillet. Add the onion and cook for 5 minutes until soft.
- Add the garlic, smoked paprika and cumin. Stir and cook for 1 minute until fragrant.
- Add the rice and stir to coat in the oil. Pour in the chopped tomatoes and stock. Stir well.
- Bring to a simmer, then cover with a tight-fitting lid. Cook on low heat for 15 minutes.
- Add the drained beans and frozen sweetcorn. Stir gently, cover and cook for another 5 minutes until the rice is tender and the liquid is absorbed.
- Season with salt and pepper. Scatter with fresh coriander or parsley if you have it and serve straight from the pan.
Tips and Variations
Do not lift the lid while the rice is cooking – it lets the steam out and the rice will not cook evenly. If the rice is not quite tender after 20 minutes, add a splash more hot stock and cook for another 3 minutes. Add a diced red pepper with the onion for extra colour and sweetness. This freezes well in individual portions for quick lunches.
