Cheesy Rice and Bean Skillet
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.91 out of 5 stars
(11)
Ingredients
6 servings
- 1 tablespoon avocado oil
- 1/2 yellow onion, (diced)
- 1 poblano pepper, (seeds and stem removed, diced)
- 2 cloves garlic, (minced)
- 2 15 oz cans pinto beans, (rinsed and drained (can use black beans)
- 16 oz jar salsa verde (I use Herdez brand)
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Kosher salt and pepper, (to taste)
- 1 1/2 cups cooked brown or white rice, (can use quinoa)
- 1 1/2 cups shredded Monterey Jack cheese, (divided)
- For garnish: cilantro leaves, avocado, and sliced green onions
- Tortilla chips, (for serving)
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
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.
Step 3
Add the garlic and cook for 1 minute.
Step 4
Add the beans, salsa verde, cilantro, lime juice, cumin, chili powder, salt, and pepper. Stir to combine.
Step 5
Add the rice and 1/2 cup of shredded cheese. Stir until cheese is melted. Top with remaining 1 cup of cheese.
Step 6
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.
Step 7
Remove from oven and let sit for 5 minutes. Garnish with cilantro, avocado, and green onions. Serve warm with tortilla chips, if desired.
Step 8
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