If you’re on the hunt for a quick, hearty, and utterly delicious meal, look no further than this Cheesy Rice and Bean Skillet. It’s packed with flavor, loaded with protein, and brings a delightful creaminess that is hard to resist. This one-pan wonder is perfect for busy weeknights or lazy weekends when you want something comforting but don’t have hours to spend in the kitchen. With a medley of spices, fresh veggies, and melted cheese, it’s a dish that the whole family will love. Let’s dive into this cheesy goodness!

Why It Works Every Time

This Cheesy Rice and Bean Skillet combines a variety of textures and flavors that keep every bite exciting. The creamy Monterey Jack cheese melds beautifully with the earthy beans and the vibrant salsa verde, creating a rich and satisfying base. The addition of fresh cilantro and lime juice elevates the dish with a burst of freshness, while the spices add depth and warmth. Plus, it’s a one-pan meal, which means less cleanup and more time to enjoy your delicious creation.

What You’ll Need

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

Equipment Breakdown

Large skillet: Perfect for cooking all the ingredients together.
Wooden spoon or spatula: For stirring and mixing.
Measuring cups and spoons: To ensure accurate ingredient measurements.
Knife and cutting board: For dicing and chopping the vegetables.

Step-by-Step: Cheesy Rice and Bean Skillet

Step 1: Heat the Oil

In a large skillet, heat the avocado oil over medium heat. Allow it to warm up for about a minute.

Step 2: Sauté the Vegetables

Add the diced yellow onion and poblano pepper to the skillet. Sauté for 3-4 minutes until the onions are translucent and the peppers are tender. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Add the Beans and Salsa Verde

Next, add the rinsed and drained pinto beans to the skillet, followed by the jar of salsa verde. Stir everything together until well combined.

Step 4: Season It Up

Sprinkle in the chopped cilantro, lime juice, ground cumin, chili powder, and season with kosher salt and pepper to taste. Mix well to incorporate all the flavors.

Step 5: Stir in the Rice

Add the cooked rice (or quinoa, if using) to the skillet. Mix everything together, ensuring that the rice is evenly coated with the salsa and seasoning mixture.

Step 6: Melt the Cheese

Sprinkle 1 cup of the shredded Monterey Jack cheese over the rice and bean mixture. Cover the skillet with a lid and let it cook for about 5 minutes on low heat until the cheese is melted and bubbly.

Step 7: Serve and Garnish

Remove the lid and sprinkle the remaining cheese on top. Garnish with fresh cilantro leaves, sliced avocado, and green onions. Serve with tortilla chips for a delightful crunch!

Substitutions by Category

Beans: You can substitute pinto beans with black beans or even chickpeas for a different flavor profile.
Rice: If you’re looking for a gluten-free option, quinoa is an excellent substitute.
Cheese: For a dairy-free version, try using a plant-based cheese alternative that melts well.
Vegetables: Feel free to mix in other vegetables such as bell peppers, corn, or zucchini for extra nutrition.

Problems & Prevention

While this Cheesy Rice and Bean Skillet is straightforward to prepare, there are a few common issues you might encounter:

Too dry: If the mixture seems dry, add a splash of vegetable broth or more salsa verde to moisten it up.
Burning: Keep the heat on low when melting the cheese to prevent burning. Stir occasionally to ensure even heating.
Sticking: If using a non-stick skillet, be sure the oil is hot enough before adding the ingredients to avoid sticking.
Flavorless: Always taste and adjust the seasoning at the end. A little extra lime juice or salt can uplift the dish immensely.

Storing Tips & Timelines

Leftover Cheesy Rice and Bean Skillet can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to keep it moist. You can also freeze leftovers for up to 2 months. Just make sure to portion them out before freezing for easy meal prep later!

Common Qs About Cheesy Rice and Bean Skillet

Can I make this dish ahead of time?

Yes! You can prepare the mixture ahead of time and store it in the refrigerator. Just heat it up and add the cheese right before serving.

Is this recipe customizable?

Absolutely! Feel free to add any vegetables or spices that you enjoy. The versatility of this recipe is one of its best features.

What can I serve with this dish?

This Cheesy Rice and Bean Skillet pairs perfectly with tortilla chips, a side salad, or even a dollop of sour cream or guacamole for added richness.

Can I make it spicy?

For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the skillet for an extra kick!

Bring It to the Table

This Cheesy Rice and Bean Skillet is not just a meal; it’s an experience that brings warmth and joy to the dinner table. The gooey cheese, savory beans, and zesty salsa verde come together to create a dish that is both comforting and satisfying. Plus, the vibrant colors make it visually appealing, ensuring that it will be a hit at your next family gathering or casual get-together with friends.

Get ready to dig into a bowl of cheesy, hearty goodness that’s as easy to make as it is to enjoy. So why wait? Gather your ingredients and whip up this Cheesy Rice and Bean Skillet for a delicious meal that you’ll want to make again and again.