Refried Beans and Rice Skillet
This refried beans and rice skillet combines your favorite parts of a Mexican meal into one dish! It’s a one-pot wonder for any night of the week.
|2 teaspoons||olive oil|
|4 strips||bacon or 2 sausage links, diced|
|1 cup||uncooked long grain white rice|
|2 cloves||garlic, crushed|
|1 teaspoon||ground cumin|
|15 ounces||canned diced tomatoes, undrained|
|15 ounces||canned corn, drained|
|1 (15-ounce) can||refried beans|
|1/2 cup||salsa, green or red|
|kosher salt, to taste|
|hot sauce, to taste|
|shredded mexican cheese|
Heat oil in a 12-inch skillet over medium-high heat. Add bacon or sausage and rice. Sauté, stirring constantly, for 3-4 minutes until rice is opaque and meat has started to brown.
Stir in garlic and cumin, and cook a minute longer until fragrant.
Stir in tomatoes, corn, and water. Bring to a low boil, cover, and reduce heat to medium. Simmer 15 minutes.
Stir in refried beans and salsa. Replace lid, and simmer for 5 minutes longer or until rice is tender.
Season to taste with salt and hot sauce. Serve topped with shredded cheese and cilantro.