Skillet Cheesy Rice and Beans

A flavorful and satisfying one-pot dish featuring seasoned rice, black beans, corn, and melted cheddar cheese.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.10/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• one-pot
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 1 bell pepper (any color, diced)
• 2 clove garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 cup white rice (uncooked)
• 1 can black beans (15 ounces, rinsed and drained)
• 1 can diced tomatoes (15 ounces, undrained)
• 2 cup vegetable broth
• 0.5 cup frozen corn
• 1 cup shredded cheddar cheese
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)

Instructions

1. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced yellow onion and bell pepper and cook until softened, about 5 minutes.
2. Stir in minced garlic, chili powder, and ground cumin; cook for 1 minute until fragrant.
3. Add uncooked white rice, black beans, diced tomatoes (undrained), and vegetable broth to the skillet. Bring to a simmer.
4. Cover, reduce heat to low, and simmer for 15 minutes, or until most of the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
5. Remove from heat, stir in frozen corn and 1/2 cup shredded cheddar cheese. Cover and let stand for 5 minutes for the cheese to melt. Season with salt and black pepper to taste.
6. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top before serving.

Notes

Add a dollop of sour cream or a squeeze of lime juice when serving for extra zest.

Nutrition (per serving)

• Calories: 410
• Protein: 17.1 g
• Carbohydrates: 58.9 g
• Fat: 11.8 g
• Fiber: 9.4 g
• Sodium: 890 mg
• Saturated Fat: 5.7 g
• Sugar: 5.1 g
• Cholesterol: 23 mg