One-Pan Cheesy Mexican Rice and Beans

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting one-pan Mexican rice and beans dish packed with cheese and spices. This Mexican-inspired one-pot recipe (vegetarian option), ready in about 35 minutes, pairs long grain white rice, chicken broth, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 cup long grain white rice
1 cup black beans (canned, drained and rinsed)
1 cup diced tomatoes with green chilies (canned)
2 cups chicken broth
1 cup shredded cheddar cheese
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped, for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat until shimmering.
Step 2: Add 1 cup long grain white rice and toast it for 2-3 minutes, stirring frequently until it turns lightly golden.
Step 3: Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to coat the rice with spices.
Step 4: Add 1 cup canned diced tomatoes with green chilies, 1 cup drained black beans, and 2 cups chicken broth. Stir to combine.
Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Step 6: Remove from heat and sprinkle 1 cup shredded cheddar cheese evenly over the rice. Cover again for 3-5 minutes to let cheese melt.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.