The short version
A quick rice skillet with black beans, sweetcorn, cumin and tangy lime. Serves 2 · estimated 15 minutes including prep. Ready-cooked rice keeps this within the time estimate. Use canned cooked beans, not dried beans.
Why you’ll love this lime corn black bean rice
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 15-Min DinnersA quick rice skillet with black beans, sweetcorn, cumin and tangy lime.
- Know before you startReady-cooked rice keeps this within the time estimate. Use canned cooked beans, not dried beans.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Ready-cooked rice keeps this within the time estimate. Use canned cooked beans, not dried beans.
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Lime Corn Black Bean Rice
A quick rice skillet with black beans, sweetcorn, cumin and tangy lime.
- Prep
- 4 min
- Cook
- 11 min
- Total
- 15 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Prepare
Drain the beans and break up the rice in its pouches. Measure the corn, salsa and cumin.
-
Warm the corn
Heat oil in a skillet over medium-high heat. Stir in corn and cumin and cook for 3 minutes.
-
Heat through
Add rice, beans, salsa and 3 tablespoons water. Cover and cook over medium heat for 5–6 minutes, stirring twice, or longer if required by the rice packet. Heat to 165°F / 74°C.
-
Finish
Take off the heat. Stir in lime juice and scatter with feta. Serve in two bowls.
Recipe notes
- Timing: Ready-cooked rice keeps this within the time estimate. Use canned cooked beans, not dried beans. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Dairy-free: Replace feta with diced avocado just before serving.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Chill in shallow containers promptly; use within 2 days and reheat only the portion needed.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making lime corn black bean rice?
Ready-cooked rice keeps this within the time estimate. Use canned cooked beans, not dried beans.
Can I make it ahead?
Chill in shallow containers promptly; use within 2 days and reheat only the portion needed.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.