Cheesy black beans and rice

Embrace a symphony of flavors and textures with our cheesy black beans and rice recipe, a vibrant dish that promises to transform your weeknight meals into a culinary celebration. Quick to prepare, bursting with wholesome goodness, and unbelievably delicious, this recipe offers the perfect solution for anyone seeking a healthy yet incredibly satisfying meal. I remember those busy evenings, juggling work and family, wishing for a meal that tasted homemade but didn’t demand hours in the kitchen. This cheesy black beans and rice recipe became my secret weapon, a dish that consistently delivers on taste, nutrition, and convenience, earning rave reviews from everyone who tries it.

Why You Will Love This Recipe

This cheesy black beans and rice recipe isn’t just another dinner; it’s a nostalgic journey back to my college days, a culinary comfort in times of tight budgets and even tighter schedules. I vividly recall huddled with my roommates in our tiny apartment kitchen, experimenting with whatever ingredients we had on hand. Black beans and rice were a staple, affordable and filling, but they often lacked a certain spark. One evening, inspired by a late-night craving and a block of leftover cheddar, we decided to add cheese. The transformation was instant and spectacular. What started as a simple, economical meal evolved into a dish we looked forward to, a warm and inviting bowl that always brought smiles and satisfied appetites. This recipe, a refined version of those early experiments, encapsulates that same spirit of warmth, comfort, and unexpected delight, proving that even the simplest ingredients can create something truly special.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups cooked long-grain white rice
• 1 cup shredded cheddar cheese (or Monterey Jack)
• Fresh cilantro, chopped, for garnish (optional)
• Avocado, sliced, for serving (optional)

Step-by-Step Instructions for Making the Recipe

1. Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and bell pepper, and cook for 5-7 minutes until softened.
2. Stir in minced garlic and cook for another minute until fragrant. Do not burn the garlic.
3. Add the drained and rinsed black beans, diced tomatoes (undrained), vegetable broth, ground cumin, chili powder, and smoked paprika to the skillet. Stir well to combine all ingredients.
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.
5. Stir in the cooked long-grain white rice until thoroughly combined with the black bean mixture.
6. Sprinkle the shredded cheddar cheese evenly over the top of the black beans and rice.
7. Cover the skillet again and let it cook for another 2-3 minutes, or until the cheese is melted and bubbly.
8. Remove from heat. Garnish with fresh cilantro and serve with sliced avocado, if desired.

Cheesy Black Beans and Rice

A vibrant, quick-to-prepare dish that combines hearty black beans and rice with melted cheese and savory spices. It’s a healthy, incredibly satisfying meal perfect for weeknights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: Mexican, Tex-Mex, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

Base and Aromatics

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 bell pepper any color, chopped

Main Components and Liquid

• 1 can black beans 15-ounce, drained and rinsed
• 1 can diced tomatoes 14.5-ounce, undrained
• 1 cup vegetable broth
• 2 cups cooked long-grain white rice

Seasoning and Toppings

• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup shredded cheese cheddar or Monterey Jack
• Fresh cilantro chopped, for garnish (optional)
• Avocado sliced, for serving (optional)

Equipment

• Large skillet or pot

Method

 

1. Sauté Aromatics: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and bell pepper, and cook for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
   1 tablespoon olive oil, 1 medium onion, 1 bell pepper, 2 cloves garlic
2. Simmer Base: Add the drained and rinsed black beans, diced tomatoes (undrained), vegetable broth, ground cumin, chili powder, and smoked paprika. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for **10-15 minutes**, allowing the sauce to thicken slightly. Season with salt and black pepper.
   1 can black beans, 1 can diced tomatoes, 1 cup vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, Salt and black pepper
3. Add Rice and Cheese: Stir in the cooked long-grain white rice until thoroughly combined. Sprinkle the shredded cheese evenly over the top of the mixture.
   2 cups cooked long-grain white rice, 1 cup shredded cheese
4. Melt and Serve: Cover the skillet again and let it cook for another **2-3 minutes**, or until the cheese is melted and bubbly. Remove from heat. Garnish with fresh cilantro and serve with sliced avocado, if desired.
   Fresh cilantro, Avocado

Notes

Using cooked rice makes this a true 30-minute meal. For a richer flavor, use Monterey Jack or a pepper jack cheese blend.

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