Cheesy Rice and Beans
A budget-friendly skillet of seasoned rice, beans, tomatoes, and melted cheese.
- Measurements grams + cups
- Cuisine Tex-Mex
Why You'll Like This Recipe
- Costs very little and feeds six.
- Meatless without feeling like something is missing.
- Everything from the cupboard and the freezer.
Recipe
Cheesy Rice and Beans
One skillet of seasoned rice and beans under melted cheddar.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the olive oil in a large skillet with a lid over medium heat.
- Step 2. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
- Step 3. Stir in the rice, taco seasoning, and salt and cook for 1 minute.
- Step 4. Add the diced tomatoes with their juices and the broth. Stir well and bring to a gentle boil.
- Step 5. Cover, reduce the heat to low, and simmer for 15 minutes.
- Step 6. Stir in the beans and corn. Cover again and cook for 5 minutes, until the rice is tender.
- Step 7. Remove from the heat and stir in 115 g (1 cup) of the cheese.
- Step 8. Sprinkle the remaining cheese over the top, cover for 2-3 minutes, and serve once melted.
Notes
- Keep the lid on through the 15-minute simmer. Rice cooks in steam, not heat.
- Add the beans late — they only need warming through, and stirring them early breaks them up.
- Taste before serving. Broth and seasoning blends vary enormously in salt.
Cheesy Rice and Beans — Simple Table Recipes · https://simpletablerecipes.com/recipes/cheesy-rice-and-beans/
Ingredient Notes
- Beans, drained and rinsed
- Rinsing removes the starchy canning liquid, which would otherwise make the dish cloudy and slightly metallic-tasting.
- Taco seasoning
- Shop-bought blends are usually salted, so taste before adding more salt at the end.
- Corn
- Added near the end so it stays sweet and distinct rather than going soft.
Equipment
- Large skillet with lid
- Wooden spoon
- Fine-mesh strainer
- Measuring cups/spoons
Substitutions
- Black beans
- Pinto, kidney or a mix all work. Drain and rinse whichever you use.
- Cheddar
- Monterey Jack or a Mexican blend. Plant-based cheese works for a vegan version alongside vegetable broth.
- Taco seasoning
- Make your own from cumin, paprika, garlic powder, oregano and chilli powder to control the salt and heat.
Storage & Freezing
Storing: Refrigerate for up to 4 days. Reheat with a splash of broth or water.
Freezing: Freeze in portions for up to 2 months.
Frequently Asked Questions
Is rice and beans a complete protein?
Together, yes. Beans are low in methionine and rice is low in lysine, so eaten in the same meal they complement each other. You do not need to eat them at the same sitting, but it is a convenient way to do it.
Can I use dried beans?
Yes, but cook them fully first. Adding dried beans to this skillet will not work — they need far longer than the rice.
Why is my rice crunchy?
Steam escaped or the heat was too high. Cover tightly, keep it barely simmering, and add 60 mL of hot broth if it dries out early.
How do I make this vegan?
Use vegetable broth and a plant-based cheese, or leave the cheese out and finish with avocado and lime instead.
What toppings work?
Sour cream, avocado, coriander, lime, sliced jalapeno or crushed tortilla chips for crunch.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
