I get the question a lot of times, “what’s your favorite thing to cook?!” And, to be honest, it’s one of the hardest questions to answer! Why? Well because my favorite things to cook aren’t necessarily the things I eat most often (you can only eat so many servings of banana pudding before you get sick). What I tend to cook most frequently are recipes that are quick, easy and generally non-perishable (because I’m a busy gal and I hate to waste food). Therefore, enter my go-to lazy night, need something quick, fridge-is-empty meal: vegetarian southwestern skillet.
The reason I find this meal so easy is because it consists of all items that you can keep in your freezer or pantry for long periods of time: rice, canned black beans, salsa, frozen corn, and frozen bell peppers and onions. I wouldn’t be anywhere without Trader Joe’s frozen veggies. You can see a good list of some here. Combine all these ingredients together with a little garlic powder, cumin, salt, and chili powder and Boom! You got a meal within 5 min.
Vegetarian southwestern skilletPrint This
- 4 cups cooked rice (roughly 1.5 cup uncooked)
- 1 can black beans (you can use low-sodium if you'd like)
- 1 cup frozen fire-roasted corn
- 1 cup frozen sliced bell peppers
- 1/4 cup salsa (whatever kind is your preference)
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- (optional) a sprinkle of shredded Mexican cheese, sour cream, and/or avocado
Cook rice according to package instructions. You can make this ahead of time at the beginning of the week to use in other meals or use one of the instant rice packages sold in most grocery stores.
Drain and rinse the black beans in a strainer and set aside. Set a medium skillet over medium/high heat and add frozen corn and bell peppers, stirring frequently. After about 2 min, add the salsa. You can add more if you want it saucier. Next, add the chili powder, garlic powder, salt, and cumin. Stir together. Add the can of black beans to the skillet from the strainer and let cook for 2 min or until warm.
Serve in a bowl over rice, adding additional salsa and other toppings like shredded cheese, avocado or sour cream if you’d like.