Tomato, black bean, and rice skillet dinner

Tomatoes on the vine.

A nourishing and delicious vegetarian dish with tomatoes, black beans, and rice.


2/3 cup: Brown rice

½ tsp: Salt

2 tbsp: Vegetable oil

3-4 cloves: Garlic, minced

2-3 tsps: Smoked paprika

1 cup: Plant-based cheddar cheese, grated

1: 28-oz can tomatoes, either whole or diced (or use 2 pounds fresh tomatoes, chopped)

1: 15-oz can black beans, drained and rinsed (or use 1 ½ cups cooked black beans, drained)

1: Medium onion, diced (about 1 cup)

1: Jalapeno pepper, finely diced (may use serrano chile or other hot pepper)


Rinse rice well several times. Place rinsed rice in a large sauce pan with 3 cups water and salt. Bring to a boil and boil over medium heat for 45-50 minutes, adding water to assure water covers rice. Drain water from rice and set rice aside.

Adjust oven rack to top position and preheat oven to 500 degrees.

In a large oven proof skillet, like cast iron, heat the oil. When oil is hot, add onion and chile and sauté for 5 minutes. Add the garlic and paprika and sauté a few more minutes.

Add the tomatoes to the onion mixture breaking up tomatoes if needed. Cook until tomatoes make a sauce, about 7-8 minutes.

Stir in the black beans and reserved brown rice. Cook on low for 8-10 minutes without stirring.

Sprinkle cheese on top of tomato mixture.

Place the skillet in the oven on the top rack. Switch the oven to broil and broil until cheese is melted and turns golden about 3 minutes. Serve immediately.

Yields: 4-6 servings


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