This delicious, quick and easy one skillet cheesy rice and beans recipe makes a great addition to your weekly sides rotation, or make it a full meal by simply adding beef. YUM!
I’ve been loving the ease of one pan meals lately and it suits me well since I’m always busy.
I’m also always on the lookout for easier dinner options that are quick to make and yet, still delicious and nourishing. This one skillet cheesy rice and beans recipe is the newest addition to my go-to sides rotation that I know I will be making for my family often.
So if you’re also searching for easy dinner recipes, keep reading because this one is a real winner!
My recipe for one skillet cheesy rice and beans is actually a side dish rather than a complete meal. However, there are ways to make it a little more filling. I’ll get to that later.
HOW TO MAKE ONE SKILLET CHEESY RICE AND BEANS
First, let me tell you a little bit about this recipe as a true, perfect side dish. The reason I love cheesy rice and beans so much is that it goes well with almost anything. You can serve it alongside any of your main chicken dish like my Cheesy Chicken Salsa Bake, or even with my shrimp and veggie foil packs or with a big plate of enchiladas. Cheese, beans and rice go with just about everything!
To make this easy beans and rice recipe, you will need:
- olive oil
- bell peppers
- a can of tomatoes
- a can of black beans
- a can of kidney beans
- cooked rice
- enchilada sauce
- shredded cheddar cheese
Any kind of enchilada sauce will work perfectly so pick your favorite. I know I love green enchilada sauce while my husband prefers the red sauce. Both work in this black beans and rice recipe! You can also choose what kind of bell peppers you’d like to use. Red bell peppers tend to be a little spicier than the green or orange. I like to use brown rice for this recipe as it is more nutritious than white rice. Try using boil in a bag rice to cut down on cooking time. You can microwave the rice right in the bag! That makes this recipe even easier…
For supplies, you will need:
- a large skillet (I used a cast iron skillet)
- spatula or wooden spoon
- cheese grater, if your cheese is not already shredded
Once you have your ingredients ready, it is time to cook these simple beans and rice. Sauté the olive oil, onions and bell peppers in a large skillet. Add the tomatoes and beans and then let the mix simmer, cooking off any excess water from the beans. Stir in the cooked rice and your favorite enchilada sauce. Sprinkle some cheese over the top and you are done!
Quite an easy recipe, right? You can store any leftovers in an airtight container in the fridge for about 5 days. Freeze the beans and rice for up to three months, giving you a quick, premade side dish ready to go anytime the craving for rice and beans hits.
Recipe Notes and FAQ’s:
- How do I store leftover rice and beans skillet dinner?
You can store any leftovers in a glass air-tight container in the fridge for up to 5 days. Warm in the oven (300° until heated through) or in the microwave. You could also store it in the freezer for up to 3 months. However I would not recommend making this dish ahead of time and freezing, as the beans will become mushy upon reheating.
- What prep work is involved before cooking one skillet rice and beans?
First, you need already-cooked rice, so if you have leftover rice to use, this recipe is perfect. If you don’t, you’ll need to cook rice before you get started with the rest of the recipe. You will also need to chop your vegetables, so they are ready to toss into the skillet, and drain and rinse your canned beans. One good tip: Start the rice, then chop veggies and rinse beans. Then you can begin cooking. By the time you need to add the rice to the skillet, it should be ready. Note this will add about 10 minutes to your preparation time.
- What do I serve with cheesy rice and beans?
Rice and Beans Skillet is a one-pot meal! It contains everything you’d want in a complete meal: grains, protein, and a healthy dose of veggies. But some additional condiments make this dish even better. Serve with sour cream, chopped green onion, sliced jalapeno, guacamole, or sliced/diced avocados.
Make it a Full Meal: One Skillet Cheesy Beef, Rice and Beans
I mentioned before that you can turn this easy rice and beans recipe into a full, one skillet meal. To do that, you just need to add a pound of ground beef. Add the olive oil to the skillet along with the beef. Cook the ground beef for about 8 minutes, stirring occasionally and breaking up the meat with a spatula. Once the ground beef begins to brown, remove it from the pan and set it aside. Continue with the recipe, sautéing the onion and peppers in the grease from the beef. When you add the cooked rice into the pan, add the cooked beef back in the pan as well. Tada! A compete one skillet meal that takes no more than 15 minutes to make! One-pan meals really are my favorite.
If you are like me and obsessed with easy, tasty dinner options, then I definitely recommend trying this one skillet cheesy rice and beans recipe. It is such a versatile dish and so tasty that even the pickiest eaters in your family will enjoy it. Get out a big skillet right now and start cooking this recipe. You’ll have a delicious side dish done in a matter of minutes and then you can go outside and enjoy the spring weather. That’s where I will be — outside with my family!
Let me know if you try my recipe for One Skillet Cheesy Rice and Beans recipe and if you’re on Instagram and post about it, just tag me @hipmamasplace and I will come visit your page!
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1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (14 ounce) can tomatoes
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can kidney beans, drained and rinsed
1 ½ cups cooked rice
1 (8 ounce) can/package your favorite enchilada sauce
2 cups shredded cheddar cheese
fresh cilantro for garnish
- In a large skillet, over medium-high heat, add olive oil. When warm, add onion and peppers and cook until soft, about 5 – 7 minutes.
- Lower heat to medium, add tomatoes and their juices, and the rinsed beans and continue stirring and cooking until warmed through.
- Stir in cooked rice and enchilada sauce. Sprinkle shredded cheese over top and cover skillet.
- Turn off heat and allow cheese to melt, about 3 minutes.
- Garnish with cilantro and serve warm, with sour cream if desired.
Keywords: one skillet meals, beans and rice, one pan meals, rice and beans