When it comes to dinner time, one pan meals are lifesavers. Depending on what else I’m doing or prepping, this rice skillet comes together fairly quickly and feeds one to two hungry people (as long as you prep a bit by cooking the rice ahead of time). In fact, prepping on the weekends or late in the evenings is what saves me. Truly, it makes all the difference and takes me from “I don’t know what to cook” to “I know what to cook and I’m even prepared.” It takes little effort to throw a pot of rice on the stove. Then, once it’s done, it can serve as a base for many recipes throughout the week (a few of those options are at the end of this recipe).
Chipotle Black Bean and Rice Skillet
A perfect breakfast skillet for using leftover brown rice, this egg skillet uses chipotle black beans cooked with rice, greens, and fried eggs.
- 2 teaspoons olive oil
- 1/4 cup minced red onion
- 1 cup cooked brown rice
- 1/3 cup cooked black beans, drained and rinsed if using canned
- Juice from 1/2 lime
- 1/4 cup water
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander
- 1/4 to 1/2 teaspoon chipotle powder (see note)
- 1/4 teaspoon salt
- 2 cups shredded baby spinach
- 1/4 cup minced cilantro
- 1 ounce goat cheese
- 2 eggs
- Avocado, for topping
- In an 8 inch skillet with a heavy bottom, heat olive oil over medium-low heat. Add onion and cook for 5 to 6 minutes until translucent and fragrant.
- Add rice, black beans, lime juice, water, spices, and salt. Cook and stir until rice and black beans are heated.
- Fold in the spinach and cilantro, stirring until spinach begins to wilt and majority of water has been absorbed.
- Create well in the center of the skillet and crack egg into the center. Sprinkle goat cheese on top, cover, reduce heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 8 to 12 minutes.
- Sprinkle with extra cilantro and serve with avocado.
Tips & Tricks: Chipotle powders can have a wide range of spice to them. I like a sweeter chipotle but I highly recommend starting with just a pinch and adding more if need be!
Nutrition: see the information.
|Amount Per Serving||As Served|
|Calories 307 Calories from fat|
|% Daily Value|
|Total Fat 13||20%|
|Dietary Fiber 6.1||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
In true skillet recipe fashion, there’s a lot of wiggle room within the recipe. One of the things I love most is that this can easily be a year-round recipe depending on the greens you use. A few ideas:
Greens: Use kale or chard when spinach isn’t in season. Either option will require a bit more time to wilt but other than that, the amount stays the same.
Spices: Chipotle powder can be spicy. So if you’re not wanting to risk it or want to use something you might already have in your pantry- add 1/2 teaspoon or so of smoked paprika or chili powder.
Vegan: Ditch the goat cheese and fried eggs. Instead, cook the skillet as instructed, then add scrambled tofu.
With all the grains to choose from, it’s easy to overlook brown rice. But it’s versatile enough that I still cook it once a week (read a bit about how to properly cool and use leftover rice). I make a batch on Sunday night and can easily use it for meals through Friday. Generally, I prefer short grain brown rice for most everything but long grain will work in these meals. A few options to use brown rice outside of this rice skillet:
– Recipe first published April 15th, 2013. Last updated on April 3rd, 2016.