Cheesy Beans & Rice

Amy Herald


I'm always looking for delicious meatless dishes as we try to transition to a more plant based lifestyle. We had a bunch of leftover beans from the Vegetarian Mexican pizzas we made earlier in the week, and we had exactly 1 cup of rice left in the pantry so I came up with this. It was delicious! I've been told turmeric is a weird spice to use with Mexican food, but it's so good for you and the flavor goes really well with the cumin and chili powder if you ask me, so I keep using it. Anyhow, If you're vegan, just leave the cheese off or use a vegan cheese substitute!


★★★★★ 1 vote

5 Min
30 Min
Stove Top


  • 1 Tbsp
    extra virgin olive oil
  • 1/2 oz
    onion, finely chopped
  • 2 clove
    garlic, minced
  • 1 small
    bell pepper, seeded and finely chopped (use whatever color you prefer)
  • 1 can(s)
    (4 oz.) diced green chilis, undrained
  • 1 can(s)
    petite diced tomatoes, undrained
  • 1 c
    uncooked long grain white rice
  • 2 c
    vegetable broth
  • 2 tsp
    chili powder
  • 1 tsp
  • 1/2 tsp
  • ·
    salt & pepper to taste
  • 1 can(s)
    (15 oz.) kidney beans, drained & rinsed
  • 1 can(s)
    (15 oz.) black beans, drained and rinsed
  • 1 c
    frozen corn
  • 1/4 c
    fresh, chopped cilantro
  • 1 c
    shredded cheese (whatever you like) we prefer colby-jack for this dish

How to Make Cheesy Beans & Rice


  1. In a deep iron skillet, heat olive oil. Saute onions and peppers until softened. Add garlic and cook another min.
  2. Add rice and spices (not cilantro). Saute until browned and fragrant.
  3. Add green chilis and tomatoes and vegetable broth to pan. Stir to combine.
  4. Lower heat, cover and cook for about 20-25 minutes until rice is done.
  5. When rice finishes cooking, add beans, corn and chopped fresh cilantro Stir to combine.
  6. Add more salt & pepper and/or spices to taste if needed.
  7. Topped with grated cheese and move to oven. Bake at 350 for 5 minutes or just until cheese is melted.

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