Name: One-Pan Cheesy Rice and Black Beans Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 1 bell pepper, diced (or sub poblano chili pepper for more heat); 1 cup white rice; 2 teaspoons chili powder (or ancho chili powder); 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon granulated garlic ( or 2 cloves fresh, sauteed with onion); 1-2 teaspoons salt, see note. Add more to taste; 2 cups water or vegetable broth; 2 x 14-ounce cans of black beans, rinsed and drained (about 3 cups) or sub pinto beans, kidney beans, red beans (*feel free to use one can, reduce salt to 1 teaspoon); 1 cup shredded cheese- cheddar, mozzarella, jack (use more or less as desired) or sub vegan cheese, or leave it out.; Optional Toppings: avocado, cilantro, green onions, thinly sliced jalapeno, cherry tomatoes, radishes, hot sauce, sour cream

A quick weeknight skillet dinner – one-pan cheesy rice and black beans is ready in 30 minutes, made on the stovetop with the simplest ingredients. Vegan-adaptable, GF.

dutch oven with cheesy rice and beans garnished with cherry tomatoes, cilantro, and slived avocado.

Don’t you just love an easy skillet dinner? This cheesy rice-and-beans skillet dinner is ready in 30 minutes! Made with simple pantry ingredients, all in one pot, it’s flavorful, comforting, and incredibly easy to make. I like to make a batch for Brian and me to enjoy over several meals during the week. Leftovers can be reheated and repurposed into bowls, burritos, or folded into tacos.

While the rice cooks, prep the toppings – we love avocado, tomatoes, cilantro, sour cream, and hot sauce, or a mound of dressed arugula (my personal favorite).

Why you’ll love this family favorite recipe!

Fast and easy. This 30-minute meal is prepared in one pan, making cleanup easy. It’s perfect for busy weeknights!

Adaptable. The recipe can be easily adapted. For example, I’ll add leftover salsa to flavor the rice; or instead of bell peppers, I’ll use a poblano pepper, an anaheim chili, or canned green chilies. Sub pinto beans or red beans for the black beans, or stir in cooked ground meat instead of beans. Vegan? Skip the cheese or use vegan cheese.

Simple ingredients. It’s made with onion, bell pepper, rice, spices, beans, and cheese. I always keep these ingredients on hand for a quick meal.

Black beans and Rice Ingredients

ingredients for cheesy rice and beans - fresh cilantro, rice, grated cheese, black beans, lime, spices, jalapeno, bell pepper, avocado, red onion.

Rice: Simple white rice works best for maintaining texture and absorbing the flavor of the spices. You can use brown rice if preferred, but the cooking time will be longer.
Beans: My go-to is black beans, but you could easily substitute pinto beans, kidney beans, or red beans. Use canned beans to keep it easy, or meal prep and cook black beans from dried.
Cheese: Use cheddar, mozzarella, or jack cheese, or sub vegan cheese! You can also leave the cheese out if you prefer.
Onion and bell pepper: Sautéed veggies give the rice a savory flavor base. Feel free to sub poblano chili (adds more heat!) or diced canned chilies if desired.
Spices: Chili powder (or ancho chili powder), ground cumin, dried oregano, and granulated garlic (or sauté garlic cloves with the onion).
Vegetable broth: For cooking the rice, or simply use water.

How to Make One-Pan Cheesy Rice and Beans

1. Sauté the veggies. In a large skillet or saucepan, warm olive oil over medium heat and add the onion. Sauté 3-4 minutes. Add bell pepper and sauté for a few more minutes. Add rice, spices, and half of the salt, and stir to combine.

dutch oven with sautéed pepper and onion with white rice.

dutch oven with bell pepper and onion, with white rice, broth and wood spoon.

2. Add broth and simmer. Add the broth or water, stir, and bring to a gentle boil. Cover the pan and simmer for 15-20 minutes, or until the rice is tender.

3. Add beans and cheese. Add the black beans, remaining salt, and cheese. Continue warming until the cheese is melty.

dutch oven with sautéed veggies, rice, broth, and the cheese and black beans added on top.

wood spoon stirring cheesy rice and beans with veggies in pot.

4. Taste and season. Taste and adjust for salt and heat. To make it spicier, add cayenne or chipotle.

5. Serve! Keep warm in the oven until ready to serve. Garnish with any desired toppings.

bowl of cheesy rice and beans topped with jalapeno, cherry tomatoes, radish, avocado, lime, cilantro, and hot sauce.

Toppings Ideas!

toppings for cheesy rice and beans on plate - avocado halves, sliced jalapeno, cherry tomatoes, sliced radish, fresh herbs, and lime.

Avocado or guacamole
Fresh cilantro
Sliced green onions
Thinly sliced jalapeño
Halved cherry tomatoes
Radishes
Hot sauce
Sour cream

Variations

Season to taste preferences. If you like more heat, add a little chipotle or cayenne, or if you like it smoky, add a teaspoon of smoked paprika.
Clean out your fridge. This adaptable recipe is perfect for using up extra veggies or other items you have stocked in your fridge. Sometimes I’ll add salsa to the rice for a little extra flavor, or I’ll use a poblano or Anaheim chili instead of the bell pepper.
Add meat! Instead of beans, stir in cooked ground meat, like our Homemade Mexican Chorizo.
Make it vegan! Skip the cheese and drizzle with a little more olive oil, or use vegan cheese.

Serving Suggestions

Tacos or burritos: Stuff the cheesy rice and beans into tortillas and serve with salsa or salsa macha.
Bowls: Add chorizo or plant-based chorizo and pico de gallo or pineapple salsa for a heartier main dish.
Breakfast: Reheat leftovers for breakfast with scrambled eggs, baked eggs, or tofu scramble.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze cheesy rice and beans for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop until warmed through.