Burrito Rice Skillet
If you’re after a quick, hearty, and flavour-packed vegetarian meal, this Burrito Rice Skillet is the ultimate one-pan wonder. Ready in under 30 minutes, it’s a perfect weeknight dinner that doesn’t compromise on nutrition or taste.
Loaded with fibre-rich black beans, corn, and fluffy basmati rice, this dish is incredibly filling and satisfying. The blend of smoky paprika and cumin gives it that classic burrito flavour, while the gooey melted cheese and fresh toppings like avocado, Greek yoghurt, and lime add layers of richness and freshness.
Best of all? It’s made entirely in one skillet, meaning minimal cleanup and maximum flavour.
Whether you’re vegetarian or just looking to add more plant-based meals to your week, this burrito rice skillet is a satisfying, high-fibre option you’ll want to make on repeat.
Burrito Rice Skillet
A simple and filling vegetarian dinner to eat straight from the pan.
Serves:
6
Prep time:
5 minutes
Cook time:
20 minutes
INGREDIENTS
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 ½ cups SunRice Indian Grown Basmati Rice, rinsed
- 1 ½ tsp sea salt
- 2 ¼ cups vegetable stock
- 1 x 400g can black beans, drained and rinsed
- 1 ½ cups corn kernels (fresh, canned, or frozen)
- 1 cup tomato passata or diced tomatoes
- 1 cup grated cheese
- 2 avocados, sliced, to serve
- Greek yoghurt, to serve
- Fresh coriander or parsley, to garnish
- Lime wedges, to serve
METHOD
- Heat olive oil in a large skillet over medium heat. Add garlic, cumin, paprika, and chili flakes. Sauté 1 minute until fragrant.
- Stir in rinsed basmati rice, salt, vegetable stock, and passata. Bring to a simmer.
- Mix in black beans and corn. Stir well.
- Reduce heat, cover tightly, and cook for 12–15 minutes, until rice is tender and liquid absorbed.
- Remove from heat, sprinkle with cheese, cover again for 2–3 minutes until melted. Alternatively, place in the oven on grill for 2 minutes or until the cheese is golden.
- Top with avocado, yoghurt, herbs, and lime wedges. Serve straight from the skillet.
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