This colorful spice corn skillet is a hearty, flavor-packed dish that brings together sweet corn, smoky spices, and zesty lemon with wholesome pinto beans and brown rice. It’s an easy one-pan meal that’s perfect for busy weeknights or a satisfying plant-based lunch.
Omnivore Option: Omit beans if desired. Top prepared skillet with diced Lime-Roasted Chicken.
Spicy Corn Skillet
Servings: 4
Ingredients
- 2 tbsp avocado oil
- 2 cups frozen sweet corn, thawed
- 2 green or red bell pepper, chopped
- 1 poblano pepper, diced (optional)
- 6 scallions, chopped
- ½ bunch cilantro, minced
- 1 ½ tsp smoked paprika
- ½ tsp dried oregano
- sea salt and black pepper, to taste
- 1 large lemon, juiced
- 2 15-oz BPA-free cans pinto beans, drained and rinsed
- 4 cups cooked brown rice (prepared to package directions)
Instructions
- Add avocado oil to a large pot over medium heat.
- When oil is melted and pan is hot, add corn, bell pepper, poblano pepper (optional), and scallions.
- Stir occasionally and cook for 7 minutes or until vegetables begin to lightly brown.
- Stir in cilantro, dry seasonings, lemon juice, beans, and cooked rice.
- Heat through until hot, about 3 to 4 minutes.
- Omnivore Option: Omit beans if desired. Top prepared skillet with diced Lime-Roasted Chicken
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