Budget Cheesy Black Bean and Rice Skillet
One pan, under $3, done in 30 minutes. Cheesy rice and beans tonight.
When your wallet is hurting and your brain is fried, this is the move. Rice and beans is one of the oldest cheap-meal combos on the planet — this version just adds cheese, cumin, and a little tomato to make it feel like an actual dinner and not a punishment. Everything cooks in one skillet, you probably have most of this in your pantry already, and the whole thing is on the table in about 30 minutes. Expect a hearty, slightly smoky, cheesy skillet situation. It's not fancy, but it's genuinely good and genuinely cheap.
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 unit small yellow onion — diced
- 3 unit garlic cloves — minced
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 1 cup long-grain white rice — uncooked
- 1 cup canned diced tomatoes — with their juices, about half a 14.5 oz can
- 1.75 cup low-sodium vegetable broth or water
- 2 unit cans black beans — 15 oz each, drained and rinsed
- 0.5 tsp salt — plus more to taste
- 1 pinch black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tbsp fresh cilantro or sliced green onions — optional, for topping
Method
- 1 Heat the oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 4 minutes until softened.
- 2 Add the minced garlic, cumin, chili powder, and smoked paprika. Stir and cook for 30 seconds until fragrant.
- 3 Add the uncooked rice and stir to coat it in the spices and oil. Toast for about 1 minute.
- 4 Pour in the diced tomatoes (with juices) and vegetable broth. Stir everything together and bring to a boil.
- 5 Once boiling, reduce heat to low, cover the skillet with a lid, and cook for 15 minutes. Do not lift the lid.
- 6 After 15 minutes, check the rice — it should be nearly cooked through and most of the liquid absorbed. Add the drained black beans and salt, stir gently to combine.
- 7 Cover and cook for another 3–4 minutes until the beans are warmed through and the rice is fully cooked.
- 8 Remove from heat. Scatter the shredded cheese evenly over the top, replace the lid, and let sit for 2 minutes until the cheese melts.
- 9 Top with cilantro or green onions if using. Taste for salt, adjust, and serve straight from the skillet.
Variations
- Vegan swap — Skip the cheese or use your favorite dairy-free shredded cheese. The skillet is already fully plant-based otherwise.
- Use leftover cooked rice — Skip steps 3–5. Add 3 cups of already-cooked rice along with the beans in step 6, stir in a splash of broth to loosen, and heat through — cuts total time to about 15 minutes.
- Add a protein boost — Stir in a can of drained corn in step 6, or top each bowl with a fried egg for extra staying power without spending much more.
Notes
If your rice is still a little firm after step 6, add 2–3 tablespoons of water, cover, and give it a few more minutes. Leftovers reheat well — add a splash of water before microwaving to keep the rice from drying out. For a little heat, add a pinch of cayenne or a few dashes of hot sauce at the table.
Equipment that helps
- Large skillet with a lid — You need a lid to trap steam so the rice cooks through properly without drying out.
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