Description
A quick weeknight skillet dinner- one-pan cheesy rice and beans ready in 30 minutes, made on the stovetop with simple ingredients. Vegetarian and GF.
Ingredients
Scale
- 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
Instructions
- Saute. Heat olive oil in a large skillet. Sauté onion over medium heat for 3-4 minutes. Add the bell pepper and saute for a few minutes, just until softened. Stir in the rice, spices, and half the salt, and saute for one minute.
- Simmer. Add the broth or water, stir, and bring to a simmer. Cover tightly and keep at a gentle simmer until all the liquid is absorbed and the rice is tender, 15-20 minutes.
- Combine. Once the rice is tender, add the black beans, remaining salt ( see note), and cheese, gently warming until the beans are warm and the cheese is melty.
- Season. Add more salt to taste. Feel free to make it spicier with cayenne or chipotle. Keep warm in the oven until ready to serve.
- Serve. Serve with any of the toppings.
Notes
Salt– using two cans of beans, I used 2 teaspoons of salt. If using 1 can, reduce by half, add more to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months.
To make this vegan, leave out the cheese (drizzle with a little more olive oil) or use melty vegan cheese.
To make this smoky, add a teaspoon of smoked paprika.
Nutrition
- Serving Size: 1 cup
- Calories: 371
- Sugar: 3.4 g
- Sodium: 1253.5 mg
- Fat: 10.6 g
- Saturated Fat: 4.7 g
- Carbohydrates: 53.5 g
- Fiber: 11 g
- Protein: 16.1 g
- Cholesterol: 21.8 mg
