Cheesy Rice and Bean Skillet - Two Peas & Their Pod (2024)

Mexican nights are always the best nights. We love making tacos, burritos, quesadillas, enchiladas, taco salad, and more!

Whenever I am in the mood for Mexican flavors, but need an EASY meal, I make this Cheesy Rice and Bean Skillet.

It is made with rice, beans, salsa verde, onion, cilantro, lime, and plenty of cheese! Everything comes together in ONE pan! The flavors are bold and the dish is very satisfying.

I like to top the cheesy skillet with avocado, cilantro, and green onions for extra flavor and color. And I highly recommend serving tortilla chips on the side for dipping!

Kids and adults LOVE this easy rice and beans recipe! It is a dinner favorite!

Ingredients

This recipe is made with simple ingredients that come together to create a flavorful and filling meal! Here is what you will need!

• Oil– I use avocado oil, but olive oil will work too!
• Onion– diced!
• Poblano pepper– poblano peppers are mild peppers and add great flavor.
• Garlic– use a garlic press or sharp knife to finely chop the garlic.
• Beans– I like to use pinto beans for this recipe, but black beans work great too!
• Salsa verde– you need a 16 oz jar of salsa verde.I use Herdez brand.
• Cilantro– chopped!
• Lime juice– fresh lime juice brightens up the dish.
• Spices– cumin and chili powder.
• Rice– you can use brown or white rice. You need 1 ½ cups cooked. Pro tip- if you don’t have time to cook rice, use frozen cooked rice and heat it up. I like Trader Joe’s brown rice. Look for it in the freezer section.
• Cheese– I recommend buying a block of cheese and grating it. It melts better than pre-shredded cheese. I use shredded Monterey Jack cheese,but cheddar cheese or pepper jack would be good too.
• Garnish– cilantro leaves, avocado, and sliced green onions
• Tortilla chips– for serving!

How to Make Cheesy Rice and Beans

• Preheat oven to 400 degrees F.
• In a 12-inch cast iron skillet or large oven safe skillet, heat the oil over medium high heat. Add the onion and poblano pepper and cook until tender, about 5 minutes, stirring occasionally.
• Add the garlic and cook for 1 minute.

• Add the beans, salsa verde, cilantro, lime juice, cumin, chili powder, salt, and pepper. Stir to combine.

• Add the rice and ½ cup of shredded cheese. Stir until cheese is melted.

• Top with the remaining cup of shredded cheese.

• Carefully transfer the skillet to the oven and bake for 8 to 10 minutes or until cheese is melted. Turn the oven to broil and broil for 2 minutes or until cheese is browned. Watch it closely.
• Remove from oven and let sit for 5 minutes. Garnish with cilantro, avocado, and green onions. Serve warm with tortilla chips, if desired.

Variations

• Use black beans instead of pinto beans.
• If you want a spicy kick, add jalapeño.
• Instead of Monterey Jack cheese, use cheddar cheese, Mexican blend, or pepper jack cheese.
• Instead of salsa verde, use my homemade blender salsa.
• Add cooked shredded chicken, ground beef, or ground turkey.
• Instead of brown rice or white rice, use quinoa for a protein boost.

Toppings

• Avocado slices or guacamole
• Sliced green onions or pickled red onions
• Cilantro
• Jalapeño slices
• Sour cream or plain Greek yogurt
• Pico de gallo
• Fresh lime wedges

How to Store

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.
• You can freeze this rice and bean dish. Let cool completely. Transfer to a freezer safe container and freeze for up to 3 months. Thaw and reheat. I like to freeze individual portions for easy lunches and dinners.

More Easy Mexican Dinner Recipes

• Vegetarian Taco Skillet
• Bean and Cheese Burrito
• Ground Beef Tacos
• Black Bean Quinoa Enchilada Bake
• Turkey Tacos
• Black Bean Enchiladas
• Roasted Cauliflower Chickpea Tacos