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cheesy black beans and rice

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
Cook Time 20 minutes
Total Time 30 minutes
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.