Creamy Bean & Cheese Rice Skillet

Creamy beans and fluffy rice with a melted cheese finish. Keep the lid closed during the rest so the rice finishes evenly.

Why you’ll love this recipe

• Creamy beans and fluffy rice with a melted cheese finish.
• Keep the lid closed during the rest so the rice finishes evenly.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can cooked beans, drained (black, white or kidney beans)
• 3/4 cup rice
• 1/2 cup shredded melting cheese (cheddar, Jack or mozzarella)
• 1 tsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan and stir rice for 1 minute

   Heat oil in a saucepan and stir rice for 1 minute.

2. 02

   Add measured water and drained black beans

   Add measured water and drained canned beans. Bring to a boil, cover and simmer low 15–18 minutes until rice is tender.

3. 03

   Turn off heat and rest covered 5 minutes

   Turn off heat and rest covered 5 minutes.

4. 04

   Bring it together

   Fluff, scatter shredded melting cheese on top and cover for 1–2 minutes until melted.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep the lid closed during the rest so the rice finishes evenly.

Make it your own

Use any drained canned beans and a melting cheese you have confirmed.

What to serve with it

Fluff the rice just before serving and divide the toppings evenly. Serve promptly, then cool any leftovers in shallow containers rather than leaving them in the warm pot.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.