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30-Minute Dinners

Black Bean & Rice Skillet

A straightforward family dinner built around everyday supermarket ingredients.

25 minTotal estimate
4Servings
~$6.80Recipe estimate (USD)
~$1.70Per serving

Editorial recipe: quantities and timings are estimates. This recipe has not yet been independently kitchen-tested.

Jump to ingredients

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 3 cups cooked rice, freshly cooked or safely refrigerated
  • 1 cup frozen corn
  • 1/4 teaspoon salt
  • 1/2 cup water

Method

  1. Warm oil in a large skillet over medium heat. Cook onion for 5–6 minutes, stirring, until softened.
  2. Stir in cumin for 30 seconds. Add beans, tomatoes, corn and water. Simmer for 7 minutes.
  3. Fold in cooked rice and salt. Cook for 5–7 minutes, stirring, until hot throughout; refrigerated rice should reach 165°F when reheated. Add a splash of water if needed.
  4. Taste, adjust seasoning, and serve in four bowls.

Budget notes

The illustrative US$6.80 total is a planning allowance for the amounts used, not a live store quote or verified basket. Compare your own store prices before shopping. Optional extras cost more.

Before you cook

Check labels for allergens and follow ingredient and appliance instructions. Refrigerate perishable leftovers within two hours (one hour above 90°F), use within 3–4 days, and reheat leftovers to 165°F.

Published October 2, 2026 · Weeknight Pantry editorial