Black Rice Burrito Skillet

Black rice is the thing right now. Everyone seems to be talking about it in one form or another. Just check out this NPR article by biologist Jeremy Cherfas  titled How ‘Forbidden’ Black Rice Flourished For Millennia. The anthocyanins or pigments that colors (and dyes your wooden spoons purple) black rice has been touted to have anti-inflammatory benefits, and be great for heart health.  Black rice also contains amino acids like Tryptophan, the one that puts you into your Thanksgiving turkey coma. As well as vitamin B1, vitamin B2 and folic acid.  But beyond its abundance of health merits it also tastes great. So enjoy that fast, flavorful, nutrient packed meal that is flexible enough for both vegans and carnivores. 

Black Rice Burrito Skillet

serves 4


  • 2 tablespoons of coconut oil
  • four boneless skinless chicken breasts (skip if going vegan. The black beans will give you lots of protein anyway)
  • 4 cloves of garlic
  • 3 jalapeños
  • 1 yellow onion
  • 1 bell pepper
  • 1 tbsp of chili powder
  • 1/2 tsp of paprika
  • 1/4 tsp of oregano
  • 1 tsp of salt
  • 1/2 tsp of cumin
  • 1 cup of black beans
  • 26 oz of diced tomatoes
  • 1 cup of fresh pico / salsa
  • 1 cup water
  • 1 1/4 cups black rice
  • chopped cilantro
  • chopped avocado


  1. Heat oil in large skillet over medium-high heat.
  2. Dice chicken and add to pan.
  3. Mince garlic and add to the pan.
  4. Dice onion and bell pepper and add to the pan.Saute for 3 minutes, stirring occasionally.
  5. Stir in chili powder, paprika, oregano, salt and cumin.
  6. Stir in black beans, undrained tomatoes, pico and water.
  7. Stir in rice. Bring to a boil, cover, reduce heat and simmer 10 to 15 minutes or until rice is tender.
  8. Top with cilantro and avocado and serve!

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