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Spicy Corn Skillet

Course: Main Course
Keyword: brown rice, corn skillet, pinto beans, poblano
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