Mexican Rice & Black Bean Skillet

Hello, friends! It’s been a minute since I’ve posted a new recipe. Ok, more than a minute. More like 2 months. I’ve been so busy with launching my Wildtree business (as well as momming) that I haven’t had time to jot down my thoughts for a new blog post. I have a lot of meals in my queue that I’ll be sharing soon!

As for this one….well, let’s just say this is my go-to-last-minute meal! I make this on nights that I really didn’t plan on cooking anything and literally had the phone in my hand to order take-out. I sometimes pick up the phone, almost dial, and then I get all of these crazy thoughts in my head “Should we really be eating that? I know I’m going to regret it afterwards. Do I really feel like spending the money? I’ll throw something quick together.”. This is usually what ends up on the table. Quicker, healthier, and a heck of a lot less expensive!


  • 1 cup of brown rice
  • 1 clove of garlic, minced
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes with green chilies (such as Rotel)
  • 1 cup of frozen corn
  • 1 cup of shredded cheddar cheese
  • 2 tablespoons of EVOO or Roasted Garlic Grapeseed Oil
  • 2 tablespoons of taco seasoning
  • green onions for garnish


  1. Cook the brown rice according to box instructions and set aside.
  2. In a skillet, heat the oil and garlic over med-high heat. Add the beans, tomatoes, corn and taco seasoning. Cover and simmer on low for 15 minutes.
  3. Add the cooked rice to the skillet and toss everything together. Sprinkle the cheese on top and remove from heat.
  4.  Garnish with green onions and enjoy!


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