Cheesy Rice and Bean Skillet

4.91 from 11 votes

Recipe from Two Peas and Their Pod

This one skillet cheesy rice and beans recipe makes a great quick and easy weeknight meal! It's flavorful, filling, and so delicious. Serve tortilla chips on the side!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: beans, cheese, rice

Servings:

Calories: 228kcal

Equipment

Cast Iron Skillet

Ingredients

1 tablespoon avocado oil
1/2 yellow onion, diced
1 poblano pepper, seeds and stem removed, diced
2 cloves garlic, minced
2 15 oz cans pinto beans, rinsed and drained (can use black beans)
16 oz jar salsa verde (I use Herdez brand)
1/4 cup chopped cilantro
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and pepper, to taste
1 1/2 cups cooked brown or white rice, can use quinoa
1 1/2 cups shredded Monterey Jack cheese, divided
For garnish: cilantro leaves, avocado, and sliced green onions
Tortilla chips, for serving

Instructions

Preheat oven to 400 degrees F.
In a 12-inch cast iron skillet or large oven safe skillet, heat the oil over medium high heat. Add the onion and poblano pepper and cook until tender, about 5 minutes, stirring occasionally.
Add the garlic and cook for 1 minute.
Add the beans, salsa verde, cilantro, lime juice, cumin, chili powder, salt, and pepper. Stir to combine.
Add the rice and 1/2 cup of shredded cheese. Stir until cheese is melted. Top with remaining 1 cup of cheese.
Carefully transfer the skillet to the oven and bake for 8 to 10 minutes or until cheese is melted. Turn the oven to broil and broil for 2 minutes or until cheese is browned. Watch it closely.
Remove from oven and let sit for 5 minutes. Garnish with cilantro, avocado, and green onions. Serve warm with tortilla chips, if desired.

Notes

If you don’t have an oven safe skillet, you can transfer the mixture to a greased baking dish and top with shredded cheese and bake.

Nutrition