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Homemade Cheesy Rice and Bean Skillet recipe photo

Cheesy Rice and Bean Skillet

This Cheesy Rice and Bean Skillet is a quick, delicious one-pan meal loaded with flavor and creamy cheese!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon avocado oil
  • 1/2 cup yellow onion diced
  • 1 poblano pepper seeds and stem removed, diced
  • 2 cloves garlic minced
  • 2 cans pinto beans rinsed and drained
  • 16 oz salsa verde
  • 1/4 cup cilantro chopped
  • 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 rice brown or white (can use quinoa)
  • 1 1/2 cups Monterey Jack cheese shredded, divided
  • For garnish cilantro leaves, avocado, and sliced green onions
  • Tortilla chips for serving

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large skillet, heat the avocado oil over medium heat. Allow it to warm up for about a minute.
  2. 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.
  3. Next, add the rinsed and drained pinto beans to the skillet, followed by the jar of salsa verde. Stir everything together until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Add a splash of water or broth when reheating to keep it moist.
  • Freeze leftovers for up to 2 months, portioned out for easy meal prep.