Skillet Brown Rice and Beans With Heirloom Tomato Salsa

Adapted slightly from The Complete Vegetarian Cookbook - America’s Test Kitchen 

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

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

Directions

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. 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. Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime juice together in a large bowl. Season to taste with salt and black pepper.
4. Serve the rice and beans topped with the heirloom tomato salsa.