Description
This one-skillet wonder blends fluffy rice, creamy black beans, melty cheese, and bold spices into one comforting, crowd-pleasing dish. It’s budget-friendly, belly-filling, and endlessly customizable—great for busy nights or easy meal prep.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 cup long-grain white or brown rice (uncooked)
2 cups vegetable or chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (4 oz) can diced green chiles (optional, for kick)
Salt and pepper to taste
1½ cups shredded cheddar or Monterey Jack cheese
Juice of ½ lime
Fresh cilantro, for garnish
Instructions
In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes.
Stir in garlic, cumin, and paprika; cook for 1 minute until fragrant.
Add rice and toast lightly for 2 minutes, stirring often.
Pour in broth, bring to a boil, then reduce to low. Cover and simmer 15–20 minutes (or according to rice type), until liquid is absorbed.
Stir in black beans and green chiles. Cook for 2 more minutes.
Sprinkle cheese evenly over the top, cover, and let sit for 3–5 minutes until melted.
Finish with lime juice and garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 / Serving
- Fat: 14g / Serving
- Carbohydrates: 38g / Serving
- Fiber: 6g / Serving
- Protein: 11g / Serving