Heat the olive oil in the 12 ½” Gotham skillet over medium-high heat. Once hot, add the garlic
and onions and sauté until soft, about 3 minutes.
Stir in the rice and cook, while stirring, to toast. Add the tomato paste, chili powder, smoked
paprika and salt and pepper to taste, and stir until it's well blended.
Add the chicken stock and the black beans and bring to a boil. Reduce the heat to a simmer,
cover with a lid and cook on low until the rice is tender and the chicken stock is absorbed, about
15 minutes. Turn off the heat and let the rice steam, covered, for 5 minutes.
Remove the lid and fluff with a fork. Sprinkle the cheese on top and bake until the cheese is melted,
about 10 minutes.
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!