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- 1 cup long-grain rice - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels, fresh or frozen - 1 red bell pepper, diced The main ingredients are simple and easy to find. Long-grain rice gives a nice texture. Vegetable broth adds flavor and moisture. Black beans bring protein and fiber, while corn adds sweetness. The red bell pepper adds color and crunch. - 1 small onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika Flavor enhancers are key to this dish. Onion and garlic add depth. Cumin, chili powder, and paprika create warmth and spice. These spices make the rice so tasty. - 1 cup shredded cheddar cheese - 1/2 cup fresh cilantro, chopped - 2 tablespoons olive oil - Salt and pepper to taste Toppings and garnishes take this dish to the next level. Cheddar cheese melts and adds creaminess. Fresh cilantro brightens the flavors. Olive oil helps sauté the veggies and adds richness. Salt and pepper balance out the dish perfectly. For the complete recipe, check out the Full Recipe section. 1. First, heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Next, add 1 small chopped onion and 2 cloves of minced garlic. Sauté them until soft, about 3-4 minutes. 3. Then, add in 1 diced red bell pepper. Cook for another 2-3 minutes until it is slightly tender. 1. Stir in 1 cup of long-grain rice, along with 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of paprika. Toast the rice for about 2 minutes while stirring. 2. Pour in 2 cups of vegetable broth, bringing it to a simmer. Cover the skillet and reduce the heat to low. 3. Let it cook for about 15-20 minutes. The rice should be tender and absorb most of the liquid. 1. Once the rice is cooked, stir in 1 can of black beans, rinsed and drained, along with 1 cup of corn kernels. Heat through for an extra 5 minutes. 2. Sprinkle 1 cup of shredded cheddar cheese on top of the rice mixture. Cover the skillet and let the cheese melt for 2-3 minutes. 3. Remove it from the heat and garnish with 1/2 cup of fresh chopped cilantro. Enjoy this cheesy goodness right away! For the full recipe, check the main article. To ensure rice is perfectly cooked, rinse it before cooking. This removes excess starch and helps keep grains separate. Use a ratio of two cups of liquid for every cup of rice. This gives you soft, fluffy rice. When sautéing vegetables, start with the onion and garlic. Cook them in olive oil until they are soft and fragrant. This takes about three to four minutes. Then, add your red bell pepper. Cook it until it is slightly tender, which should take two to three minutes. For spice adjustments, try adding more cumin or chili powder for extra warmth. A pinch of cayenne can also add a nice kick. If you like it spicy, consider using jalapeños or serrano peppers. Add them in with the onion and garlic for a bold flavor. When serving Cheesy Mexican Rice Skillet, pair it with grilled chicken or shrimp for a complete meal. You can also serve it with a side of fresh guacamole or a crisp salad. For leftovers, store them in an airtight container. Reheat in the microwave or on the stovetop. If the rice is dry, add a splash of broth to revive it. Enjoy it as a lunch bowl or with eggs for breakfast. {{image_2}} For those who want a vegetarian or vegan option, you can skip the cheese. Use a plant-based cheese or nutritional yeast for a cheesy flavor. Swap black beans for lentils or chickpeas to keep the dish hearty. If you need a gluten-free option, this recipe is already safe. Just ensure your vegetable broth is gluten-free. You can also use brown rice for added fiber, but remember it may take longer to cook. You can change up the beans or veggies in this dish. Try pinto beans instead of black beans. You can add peas or zucchini for more color and nutrition. For cheese, if you prefer a different flavor, use Monterey Jack or pepper jack cheese. These options add a nice twist to the flavor profile. To give your Cheesy Mexican Rice Skillet a regional twist, incorporate different spices. Try adding smoked paprika for a deeper flavor or cayenne for some heat. You can also add unique ingredients. For example, mix in diced jalapeños for a spicy kick, or top with avocado slices for creaminess. These small changes can turn this dish into something special. To store leftovers of Cheesy Mexican Rice Skillet, let it cool first. Place it in an airtight container. This keeps the dish fresh and tasty. Glass or plastic containers work great. Make sure the lid seals tightly to keep out air. You can freeze Cheesy Mexican Rice Skillet for later. Use a freezer-safe container or bag. Remove as much air as possible before sealing. For best taste, eat it within three months. When ready to eat, thaw it in the fridge overnight. Reheat in a skillet or microwave until hot. In the fridge, this dish stays fresh for about three to four days. Look for signs of spoilage before eating. If it smells off or has a strange color, throw it away. Enjoy it while it’s fresh for the best flavor. For the full recipe, check out the original instructions above. How long does it take to cook Cheesy Mexican Rice Skillet? It takes about 35 minutes to cook this dish. You can spend 10 minutes prepping and 25 minutes cooking. Can I use brown rice instead of white rice? Yes, you can use brown rice. Just remember that brown rice takes longer to cook. You might need to add more liquid and adjust the cooking time. What can I serve with Cheesy Mexican Rice Skillet? This dish pairs well with grilled chicken, shrimp, or a fresh salad. You can also enjoy it with tortilla chips or a side of guacamole. Can I make this dish ahead of time? Yes, you can make it ahead. Just store it in the fridge for up to three days. Reheat it in a pan or the microwave before serving. Is it possible to make it in a slow cooker? Absolutely! You can combine ingredients in a slow cooker. Just cook on low for about 3-4 hours. Stir in the cheese right before serving. Can I cook Cheesy Mexican Rice Skillet without oil? Yes, you can skip the oil. Just use a non-stick skillet. You can also use broth to sauté the onions and garlic. How do I adjust cooking time for larger servings? If you want to make more servings, increase the rice and liquid. Keep the same cooking time but check the rice for doneness. You may need a few extra minutes if you double the recipe. This blog showed you how to make a tasty Cheesy Mexican Rice Skillet. I covered ingredients, cooking steps, and tips for perfecting the dish. You also learned about variations for different diets and how to store leftovers. With these simple steps, you can enjoy a quick meal that fits your needs. Cooking should be fun and easy. So go ahead and try this recipe today!

Cheesy Mexican Rice Skillet

Elevate your dinner with this Cheesy Mexican Rice Skillet that’s bursting with flavor and easy to make! Packed with hearty black beans, sweet corn, and vibrant bell pepper, this dish is perfect for any night of the week. In just 35 minutes, you can enjoy a delightful meal topped with melting cheddar cheese and fresh cilantro. Click through for the full recipe and discover how to whip up this cheesy goodness that everyone will love!
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Ingredients
  

1 cup long-grain rice

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped (for garnish)

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

    Add the diced red bell pepper and cook for an additional 2-3 minutes until slightly tender.

      Stir in the rice, cumin, chili powder, paprika, salt, and pepper, allowing the rice to toast for about 2 minutes, stirring frequently.

        Pour in the vegetable broth, and bring to a simmer. Cover and reduce the heat to low, cooking for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

          Once the rice is cooked, stir in the black beans and corn. Cook for an additional 5 minutes, allowing everything to heat through.

            Sprinkle the shredded cheddar cheese on top of the rice mixture. Cover the skillet for 2-3 minutes, letting the cheese melt beautifully.

              Remove from heat and garnish with fresh cilantro. Serve immediately, enjoying the cheesy goodness!

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4