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One Skillet Cheesy Rice and Beans

  • Author: Jocelyn Brown
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x



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


  1. 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.
  2. Lower heat to medium, add tomatoes and their juices, and the rinsed beans and continue stirring and cooking until warmed through.
  3. Stir in cooked rice and enchilada sauce. Sprinkle shredded cheese over top and cover skillet.
  4. Turn off heat and allow cheese to melt, about 3 minutes.
  5. Garnish with cilantro and serve warm, with sour cream if desired.

Keywords: one skillet meals, beans and rice, one pan meals, rice and beans