One-Pan Cheesy Mexican Rice and Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pan Mexican rice and beans dish packed with cheese and spices. This mexican-inspired one pot (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.

★ 4.2 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat until shimmering.
  2. Step 2: Add 1 cup long grain white rice and toast it for 2-3 minutes, stirring frequently until it turns lightly golden.
  3. 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.
  4. Step 4: Add 1 cup canned diced tomatoes with green chilies, 1 cup drained black beans, and 2 cups chicken broth. Stir to combine.
  5. 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.
  6. 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.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does One-Pan Cheesy Mexican Rice and Beans take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Cheesy Mexican Rice and Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in One-Pan Cheesy Mexican Rice and Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Cheesy Mexican Rice and Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Cheesy Mexican Rice and Beans vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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