Mexican
Skillet Beans and Rice
Black beans, rice, onion, and salsa cook in one skillet into a vegetarian dinner that tastes seasoned, not plain. Cumin and a finish of lime are what keep it from tasting like a side dish.
- Prep
- 8 min
- Cook
- 22 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Uses canned beans and rice.
- One pot.
- Salsa brings acid and salt.
- It is a full plate without meat.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $7–10 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Cook the onion in the oil in a deep skillet over medium until soft, about 4 minutes. Add the garlic and cumin for 30 seconds.
- 2
Stir in the rice for 1 minute.
- 3
Add the beans, salsa, broth, and salt. Bring to a simmer.
- 4
Cover and cook on low 16 to 18 minutes, until the rice is tender.
- 5
If it is still firm, add 1/4 cup water and cook 3 minutes more.
- 6
Stir in the lime juice and serve.
Pro tips
- Keep the lid on so the rice steams.
- Taste the salsa before adding all the salt.
- Mash a few beans if you want a creamier texture.
Easy substitutions
- Black beans
- Pinto beans.
- Salsa
- 1 cup crushed tomatoes plus 1 tsp chili powder.
- Lime juice
- 1 tsp vinegar.
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Warm with a splash of water, covered, until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 11 g
- Carbs
- 62 g
- Fat
- 5 g
- Fiber
- 8 g
Budget friendly · Stovetop, One Pan · Vegetarian, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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