One-Pan Cheesy Rice and Black Beans Recipe
This One-Pan Cheesy Rice and Black Beans recipe is a quick and flavorful vegetarian dish perfect for a satisfying weeknight meal. Featuring sautéed onions and bell peppers, seasoned white rice simmered to perfection, and creamy black beans all melted together with cheese, this comforting skillet meal is versatile and easy to customize with your favorite toppings like avocado, cilantro, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced (or substitute 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 garlic, sautéed with onion)
- 1-2 teaspoons salt, add more to taste
- 2 cups water or vegetable broth
- 2 x 14-ounce cans black beans, rinsed and drained (about 3 cups) or substitute pinto, kidney, or red beans (reduce salt to 1 teaspoon if using one can)
- 1 cup shredded cheese – cheddar, mozzarella, jack, vegan cheese, or omit
Optional Toppings
- Avocado
- Cilantro
- Green onions
- Thinly sliced jalapeño
- Cherry tomatoes
- Radishes
- Hot sauce
- Sour cream
Instructions
- Saute Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the diced bell pepper and sauté for an additional 2-3 minutes until it softens.
- Add Rice and Spices: Stir in the white rice, chili powder, ground cumin, dried oregano, granulated garlic, and half of the salt. Sauté everything together for about one minute to toast the rice and blend the spices.
- Simmer Rice: Pour in the water or vegetable broth and stir to combine. Bring the mixture to a gentle simmer, then cover the skillet tightly with a lid. Let it cook on low heat for 15-20 minutes until the rice is tender and all the liquid is absorbed.
- Combine Beans and Cheese: Once the rice is cooked, add the drained black beans and the remaining salt. Stir gently and sprinkle the shredded cheese over the top. Cover the pan again and allow the cheese to melt and the beans to warm through for a few minutes.
- Season to Taste: Taste the dish and adjust the salt if necessary. If you like more heat, add cayenne or chipotle powder. Keep the skillet warm in the oven if not serving immediately.
- Serve with Toppings: Serve the cheesy rice and beans hot with your choice of optional toppings such as avocado slices, fresh cilantro, green onions, jalapeños, cherry tomatoes, radishes, hot sauce, or sour cream for added flavor and texture.
Notes
- Adjust the salt depending on the type and amount of beans used. If using only one can of beans, reduce salt to 1 teaspoon.
- For more heat, substitute bell pepper with poblano chili or add extra spices like cayenne pepper.
- You can substitute cheese with a vegan cheese alternative or omit it to keep it dairy-free.
- If you prefer a creamier texture, add a splash of vegetable broth or water before melting the cheese.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
