Black Bean & Rice Skillet

This vegetarian one-pot pantry meal is packed with black beans, brown rice, tomatoes and peppers then topped with creamy, Monterey jack cheese. It's the perfect weeknight meal!

Course Main Course

Cuisine American, Tex-Mex

Prep Time 5

Cook Time 10

Servings

Calories 283kcal

Author Marisa Moore

Ingredients

1 tablespoon avocado or olive oil
¼ cup diced red onion
½ teaspoon smoked paprika
½ teaspoon dried oregano
1½ cups cooked black beans (or 1-15 oz. can black beans, rinsed and drained)
2 cups cooked brown rice
1 10-oz can diced tomatoes with green chiles, drained
½ cup shredded Cabot Monterey Jack cheese
Optional: fresh cilantro, sliced jalapeno peppers, green onions to garnish

Instructions

Heat the oil in an oven-safe 10-inch skillet over medium heat. Sauté the onion and paprika about 3 minutes.
Add the black beans, rice, and tomatoes to the skillet. Stir until combined and heat through, about 3-5 minutes.
Set oven to broil. Sprinkle with the shredded cheese. Broil on high 2-3 minutes until the cheese melts or is starting to turn golden brown. Serve warm topped with your favorite garnishes like cilantro, jalapeno peppers, avocado and green onions.

Notes

TIPS FOR SUCCESS

Dice the onion well so it falls into the background of the dish and you’re not stuck eating huge pieces of onion. The recipe doesn’t cook long so it won’t have time to cook down much.

Bloom the spices. Though the tomatoes provide lots of flavor, the spices do too. Cooking the paprika and oregano in the oil will help amplify the flavor and infuse the seasonings throughout the dish.

Be sure to drain the tomatoes. Because the rice is cooked, you won’t need the additional liquid and it could cause the skillet to be a bit soggy.

Nutrition