Need an easy dinner option that’s filling without being fussy? Try this effortless rice skillet! Bonus: it’s good for you!
If you need proof of how good it is, try this: this rice skillet was the first vegetarian meal I could get my meat-loving husband to eat. Now it hits the table every other week, and we never get tired of it!
Like every great last-minute meal, the ingredients can flex based on your pantry. It’s a great way to use up vegetables languishing in the fridge. Have cannellini beans instead of black? Go for it! Have no vegetables except the frozen mix? That can still work.
I also play around with the spices: you can adjust the seasoning to match whatever you’re in the mood for! I’ll list a couple variations below.
Effortless Rice Skillet
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 large or 3 small zucchini, cut into half moons
- 1 red bell pepper, diced
- 1 1/2 cups frozen corn
- 1 can diced tomatoes*
- 1 can black beans*
- 2-3 cups uncooked rice (I use brown, but any variety works fine)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp Greek seasoning blend
- Cheddar cheese to taste, shredded
Steps:
- Get the rice going in a rice cooker, then chop all vegetables as directed above. If you use brown rice, you may need to let that cook for 30-45 minutes before you start cooking the vegetables.
- Heat 1 tbsp olive oil over medium-high heat. Add the onions and cook for two minutes, until translucent.
- Add the zucchini to the pan, stirring occasionally. After 2 more minutes, add the red bell pepper and corn. Add garlic powder and half the salt.
- Cook down for 5-7 minutes, until veggies are crisp-tender. Add the cooked rice to the pan, as well as the Greek season. Stir well, and add the other half of the salt to taste.
- Serve in bowls and top with shredded cheese!
Spice Variations
Try these combinations to switch things up! Replace Greek seasoning blend with:
Italian:
- 1/2 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp parsley
Mexican:
- 1 tsp cumin
- 1/2 chili powder
- pinch cayenne
*= I always try to buy no salt added on these. I can add the salt myself, right? If you get the traditional (with salt) cans, adjust the salt to taste.
This meal is everything you want in a weeknight dinner: easy, delicious, and makes plenty of leftovers. So next time you’re scrambling for what to make after work, try this rice skillet!
What’s your favorite way to mix up a meal? Change the sauce? Spice blend? Vegetables? Comment below to share!
All images copyright Teaspoon of Nose.
