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Smoky Bean and Rice Skillet

A one-pan rice dish with smoky paprika, tinned beans and sweetcorn. Ready in 25 minutes and costing under 50p a portion, this is a proper store-cupboard meal that tastes like it came from a Texas BBQ joint.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tin (400g) black beans or kidney beans, drained
  • 1 tin (400g) chopped tomatoes
  • 200g long grain rice
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 100g frozen sweetcorn
  • 1 tbsp vegetable oil
  • 400ml vegetable stock
  • salt and pepper
  • fresh coriander or parsley to garnish (optional)

Method
 

  1. Heat the oil in a large lidded frying pan or skillet. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, smoked paprika and cumin. Stir and cook for 1 minute until fragrant.
  3. Add the rice and stir to coat in the oil. Pour in the chopped tomatoes and stock. Stir well.
  4. Bring to a simmer, then cover with a tight-fitting lid. Cook on low heat for 15 minutes.
  5. 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.
  6. Season with salt and pepper. Scatter with fresh coriander or parsley if you have it and serve straight from the pan.