Mexican Red Beans and Rice Skillet

Ingredients

• 1 cup cup cooked red beans (canned or pre-cooked)
• 1/2 cup uncooked long-grain white rice
• 3/4 cup salsa
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 cloves garlic
• 1 tbsp olive oil
• 1 1/4 cups chicken or vegetable broth (or water)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1 tbsp lime juice(optional)
• 2 tbsp cilantro (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Rinse and drain the red beans if using canned beans.

2. 2

   Cook (30 minutes): In a skillet over medium heat, warm the olive oil. Add garlic, cumin, and smoked paprika; stir for 30 seconds until fragrant.

3. 3

   Add the rice, salsa, broth, and red beans to the skillet. Stir well, bring to a simmer, then reduce heat to low and cover.

4. 4

   Cook covered for 18–20 minutes, stirring once halfway, until the rice is tender and most liquid is absorbed.

5. 5

   Uncover and simmer 3–5 minutes to thicken to a saucy consistency. Stir in lime juice if using, taste and adjust salt/pepper, then serve.