This vegetarian one-pot pantry meal is packed with black beans, brown rice, tomatoes and peppers then topped with creamy, Monterey jack cheese. It's the perfect weeknight meal!
Prep time: PT5M
Cook time: PT10M
Rating
4.72 stars (21 reviews)
Keywords
healthy pantry meal, one pot recipe
Ingredients
1 tbsp avocado or olive oil
¼ cup diced red onion
½ tsp smoked paprika
½ tsp dried oregano
1½ cups cooked black beans (or 1-15 oz. can black beans, rinsed and drained)
2 cups cooked brown rice
1 10-oz can diced tomatoes with green chiles, drained
½ cup shredded Cabot Monterey Jack cheese
Optional: fresh cilantro, sliced jalapeno peppers, green onions to garnish
Categories
Main Course
Cuisine
American
Tex-Mex
Steps
Heat the oil in an oven-safe 10-inch skillet over medium heat. Sauté the onion and paprika about 3 minutes.
Add the black beans, rice, and tomatoes to the skillet. Stir until combined and heat through, about 3-5 minutes.
Set oven to broil. Sprinkle with the shredded cheese. Broil on high 2-3 minutes until the cheese melts or is starting to turn golden brown. Serve warm topped with your favorite garnishes like cilantro, jalapeno peppers, avocado and green onions.
Nutitrion
Serving Size: 1 serving
Calories: 283 kcal
Carbohydrates: 40 g
Protein: 12 g
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 13 mg
Sodium: 78 mg
Sugar: 1 g
Reviews
Rita on 2025-05-31 (5 stars): I loved this recipe so much I put it into my regular rotation!
Carol Smith on 2025-05-26 (5 stars): So easy and good! Truly a keeper!
Terry on 2025-03-31 (3 stars): I liked that it didn't have a ton of ingredients, wasn't expensive, was quick and is pretty healthy. However, it didn't have much flavor. I tried adding hot sauce but then it was just hot,still little actual flavor. Perhaps some broth might have helped.
Rachel on 2024-11-03 (4 stars): I really like how this turned out! I did add 1/2 teaspoon of cumin and a 5 oz can of green chiles. I also decided not to drain the can of tomatoes because I thought the skillet would be too dry. I cooked the tomatoes with the spices a little longer than the recipe calls for, and it definitely was not soggy! I added salt at the end to taste because it definitely needed it. I’ll be making it again and experimenting a little more! It’s a very satisfying dish.
Gail McLeod on 2024-10-29 (5 stars): I just made some minor tweaks because I didn’t have a couple things but it was still very delicious. Looking forward to making it again and following the recipe exactly.
Carole on 2024-05-16 (5 stars): Love it?
Carole on 2024-05-16 (5 stars): Love it?
John on 2024-01-08 (4 stars): Thought this was pretty tasty - I saw some comments and added cumin to the spice list as love it pared with black beans! Would definitely make again!
Sarah on 2023-11-26 (5 stars): Great recipe. Just a note, the instructions don't say when to add the oregano.
Andreas Muenchow on 2023-10-29 (5 stars): Awesome recipe; fresh tomatoes and small bell peppers from the garden made this seasonal; both cumin and fresh garlic worked well, too. My wife tells me that she wants it again tommorrow with a fried egg on top. Fun, forgiving, and easy to modify recipe. [I am usually the "German meat-'n-Potatoe" guy, so thank you for broading my cooking horizons.]
Tara Ryder on 2023-10-10 (5 stars): I make it with italian sausage the ground kind and add mushrooms its soooo good!!!
Sandy on 2023-08-07 (3 stars): We found this to be quite bland and dry even though I added a tsp of chili powder and doubled the cheese. If I were to make it again I would not drain the tomatoes.
Carol on 2022-10-29 (5 stars): It has a perfect taste! this turned out perfect and my daughter said they were better than the other skillets
Mary on 2022-08-15 (5 stars): Very tasty and quick to make.
