Black Bean, Tomato and Rice Skillet!

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When my kids became vegetarian, vegan and vegetarian again, I tried to support their eating lifestyle the best I could. I just didn’t want to drive myself simple-minded doing it! I tried many ways to get myself organized so I didn’t have to cook two meals every night! Pretty soon I learned lots of tricks to make sure that I could make my life easier!

Black bean, tomato, and rice skillet This recipe is quick and can be adapted for the whole family whether you have vegetarians, vegans or meat-eaters. These are some of my tricks. I try to batch cook beans every two or three weeks and I will freeze them in one and two cup freezer bags or in mason jars. I also try to cook brown rice in batches so that I always have leftover rice in the fridge. Rice and beans are a great combination for vegetarians/vegans because they are low in fat, packed with complex carbohydrates and they are high in protein! When you mix black beans with rice, not only do you have something that is high in protein but it has all the amino acids so it’s a complete protein. Beans are one of the best sources of soluble fiber, which helps lower cholesterol and keeps blood sugar balanced.

This meal makes a super easy week-day meal! I love meals that require just one skillet! So easy!! If I don’t make this meal meatless, then I cook the chicken in olive oil in a separate skillet.  I add the chicken at the end once I’ve taken out plenty of servings for the vegetarians.

This Meatless Meal can be eaten as a meal with a salad, as a side dish or with sour cream, guacamole and salsa in a tortilla. It makes great leftovers!

If you’d like to try some of my other real food meals, subscribe to get my e-guide and receive my weekly newsletter.  Leave me a comment if you try this meal and tell me how you like it!

Black Bean, Tomato and Rice Skillet
Prep time
Cook time
Total time
This Meatless Meal can be easily adjusted for the whole family whether you have vegetarians, vegans or meat-eaters. This can be eaten as a meal with a salad, side dish or with sour cream, guacamole and salsa in a tortilla.
Recipe type: Dinner
Cuisine: Vegetarian, Vegan
Serves: 6
  • 1 onion, chopped
  • 2 peppers (I used ½ each red, green, yellow and orange pepper for colour)
  • 2 TB olive oil
  • 2 cups black beans
  • 1 cup brown rice
  • 1 can stewed tomatoes
  • 1 cup water
  • 1tsp cumin
  • salt and pepper to taste
  • Optional: 2 chicken breasts, cut in pieces and cooked
  1. Fry chopped onion and peppers in the olive oil until soften.
  2. Add the cooked black beans, cooked rice, tomatoes, water, cumin, salt and pepper to taste. Mix well and cook on low for 20 mins.
  3. Optional: Cook chopped chicken breasts in olive oil until browned in a separate skillet. Add to meal if desired.


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About Sandra

In a previous life, Sandra was an adult educator, counsellor and trainer. While running a successful direct marketing business she became passionate about business, social media and coaching. She strives everyday for a life full of health, wellness, adventure, passion and purpose!


  1. Thanks for sharing Sandra! Making this for dinner tonight!

  2. Hi Sandra – This looks great, and I love your tips for making it easier/more efficient. Thanks for sharing with the Let’s Get Real party.

  3. Hi Sandra! I’m stopping in from Let’s Get Real today. As you might remember, I’ve got a daughter who is on her way to being a vegetarian. I love to find meals that can serve double-duty because my boys love to eat meat and don’t consider it a meal unless there is meat on the plate. 2 extremes at the same dinner table each night. This recipe is going to be a huge help to me!

  4. My family would enjoy this recipe. We often make Mexican inspired dishes, many without meal. Beans are a great source of protein. I could see my boys devouring this with chips. That’s for sharing this at the Let’s Get Real Friday Link Party last week. I hope you’ll join us again. The party goes live at 5pm EST tonight.

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