Skillet Brown Rice and Beans With Heirloom Tomato Salsa

• tablespoons extra virgin olive oil↗2 tablespoons
• red onion, minced↗1
• ears corn, kernels cut from cobs↗2 ears
• cup brown rice↗1 cup
• garlic cloves, minced↗4
• teaspoon cumin↗1 teaspoon
• pinch cayenne pepper↗1 pinch
• cups vegetable broth↗3 1⁄4 cups
• (15 ounce) cans black beans, rinsed↗2 (15 ounce) cans
• salt and black pepper, to taste
• ounces mixed baby heirloom tomatoes, quartered↗20 ounces
• green onions, thinly sliced↗5
• cup minced fresh cilantro↗1⁄4 cup
• tablespoon fresh lime juice↗1 tablespoon

Step-by-step instructions

1. 1

   In a large skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook until softened and lightly browned, about 4-5 minutes, stirring frequently. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin and cayenne pepper. Cook for 30 seconds, or until just fragrant, stirring constantly. Add the broth to the pot. Bring to a low simmer and cook over low heat, covered, for 25 minutes. Stir every 5-10 minutes.

2. 2

   Add the black beans to the pan. Cover and simmer until the liquid is fully absorbed, about 20-25 minutes. Season to taste with salt and black pepper.

3. 3

   Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime juice together in a large bowl. Season to taste with salt and black pepper.

4. 4

   Serve the rice and beans topped with the heirloom tomato salsa.