My Cheesy Beans and Rice is the ultimate versatile side dish, pairing perfectly with any Mexican-inspired entrée, but don’t overlook it as a satisfying meal all on its own. It’s hearty, comforting and packed with flavor, making it an easy go-to for lunch.
One of the best things about this dish is how easily it transforms into something new. Tuck the leftovers into a tortilla for quick burritos, smother them with enchilada sauce and melted cheese, or even serve them as a warm, scoopable dip. The possibilities are endless.
Made with simple pantry staples, this recipe comes together effortlessly while delivering big flavor. Finish it off with your favorite toppings like creamy avocado, spicy jalapeños, cool sour cream, or fresh salsa for a dish that’s as customizable as it is delicious.
Ingredients
2 cups cooked rice
1 can kidney beans, rinsed and drained
1 onion, chopped
1 tsp. avocado oil
1 can diced tomatoes and green chiles, undrained
2 tsp. chili powder
1/4 tsp. salt
1-1/4 cups cheddar cheese, shredded and divided
Toppings: Sliced avocado, sour cream, fresh jalapenos, salsa, guacamole
Instructions
To make the rice resistant to starch, prepare it according to the package directions 24 hours in advance and store it in the refrigerator overnight; otherwise, make it in the moment.
Place the cooked rice in a bowl and mix with the beans. Beans are also considered resistant to starch, but only when they are hot.
In a skillet, sauté the onion in avocado oil for 4-5 minutes, until softened.
Stir in the tomatoes, chili powder and salt. Bring to a boil; then, remove from the heat.
Coat an 8-inch square baking pan with cooking spray. Layer 1/3 of the rice mixture on the bottom. Top it with the tomato mixture and half of the cheese. Repeat the layers, ending with the tomato mixture. Cover with foil and bake at 350°F for 30 minutes, or until heated through.
Remove the foil and sprinkle the top with the remaining cheese. Bake another 5-10 minutes. Top with desired toppings before serving.
If you like this recipe, you may also like the following recipes:
Zippy Vegetable Chili with Beans
Southwestern Rice and Bean Burritos
Cheesy Beans and Rice
Equipment
- 1 colander
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 medium bowl
- 1 Large spoon
- 1 small skillet
- 1 8×8 baking pan
- Cooking Spray
- aluminum foil
Ingredients
- 2 cups cooked rice
- 1 can kidney beans rinsed and drained
- 1 onion chopped
- 1 tsp. avocado oil
- 1 can diced tomatoes and green chiles undrained (I used Rotel)
- 2 tsp. chili powder
- 1/4 tsp. salt
- 1-1/4 cups cheddar cheese shredded and divided
- Toppings: Sliced avocado sour cream, fresh jalapenos, salsa, guacamole
Instructions
- To make the rice resistant to starch, prepare it according to the package directions 24 hours in advance and refrigerate it overnight; otherwise, make it in the moment.
- Place the cooked rice in a bowl and mix with the beans.
- In a skillet, sauté the onion in avocado oil for 4-5 minutes, until softened.
- Stir in the tomatoes, chili powder and salt.
- Bring to a boil; then, remove from the heat.
- Coat an 8-inch square baking pan with cooking spray.
- Layer 1/3 of the rice mixture on the bottom.
- Top it with the tomato mixture and half of the cheese.
- Repeat the layers, ending with the tomato mixture.
- Cover with foil and bake at 350 degrees for 30 minutes or until heated through.
- Remove the foil and sprinkle the top with the remaining cheese.
- Bake another 5-10 minutes.
- Top with desired toppings before serving.
