One Pot Cheesy Mexican Rice and Beans Skillet

A complete, healthy, vegetarian dinner that’s cooked in one pot, this Mexican rice and beans skillet is full of rich, savory, cheesy, delicious flavor!


If you’re someone who likes to simplify things in the kitchen, you’ve arrived at the right place!

What I’ve prepared for you today is an addictively delicious Mexican-inspired rice and beans dish that’s all cooked in one pot.


This recipe is one I turn to when the day has been L-O-N-G…

Because it’s flavorful, piping-hot-from-the-oven, cheesy comfort food.

Also, it’s a nourishing, homemade, vegetarian dinner that doesn’t require a lot of effort or concentration.

Because you just throw everything into one big skillet and let the stovetop do the work.

My goal with every recipe is to make each one delicious and full of flavor, but also loaded with fresh and healthy ingredients.

This cheesy Mexican rice skillet is all those things.

It’s a vegetarian dinner, but it’s still hearty and filling, with plenty of brown rice, white beans, veggies, and cheese.

And it has lots of tasty Mexican-inspired spices to make it really tangy/savory/rich/slightly sweet and definitely addictive.

There are a lot of keys to flavor with this Mexican rice skillet, but the three most important ingredients are added at the very end:

1.) After the rice and veggies are tender and fully cooked, top the skillet with plenty of shredded cheese and pop it under the broiler until the cheese bubbles and turns golden brown.

The savory, gooey, golden, cheesy crust is – absolutely and completely – the best part of this Mexican rice skillet.

2.) Then, after the skillet comes out of the broiler, crush a few tortilla chips all over the top of the rice for a (very) necessary crunchy element!

3.) Last but not least: top it all off with your favorite fresh herb.

I love cilantro, but parsley or chives also work. 

Herbs add tasty crispness to contrast with all the rich, creamy flavors from the rice, beans, and cheese.

This one is an easy, healthy, delicious favorite of mine.

A complete Mexican rice and beans dinner, all in one pot.

Here’s the recipe for One Pot Cheesy Mexican Rice Skillet:

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One Pot Cheesy Mexican Rice Skillet

  • Author: Jen Elizabeth's Journals
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Vegetarian
  • Cuisine: Mexican-Inspired


A complete, healthy, vegetarian dinner that’s cooked in one pot, this Mexican rice and beans skillet is full of rich, savory, cheesy, delicious flavor!


  • 1 Tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 clove garlic, minced
  • 1/3 cup onion, diced (about 1/3 of a medium onion)
  • 16-ounce jar prepared salsa verde
  • 2 1/2 cups organic vegetable broth
  • 1 1/2 cups 100% whole grain precooked parboiled brown rice (such as Minute rice)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 15 ounces white beans, drained and rinsed
  • 1 cup frozen organic sweet corn
  • 1 1/2 cups organic Mexican blend cheese
  • Sea salt
  • Tortilla chips
  • Cilantro, chopped (or substitute chives or parsley)


  1. Add the olive oil to a large, deep, oven-safe skillet. Add the bell pepper and cook over medium-high heat until softened, about 4-5 minutes.
  2. Adjust the heat to medium and add the garlic and onion. Season with salt. Cook until slightly softened, about 2-3 minutes.
  3. Add the salsa verde, vegetable broth, brown rice, cumin, and coriander. Stir until well combined. Cover the skillet, bring to a boil, then adjust to a light simmer. Cook – stirring occasionally – until rice is nearly tender and broth is mostly absorbed, about 10-12 minutes.
  4. Remove the cover, and adjust the heat to low. Add the white beans and corn and stir until well combined. Season thoroughly with salt.
  5. Arrange a thin layer of shredded cheese all over the top of the skillet. Place the skillet under the oven broiler and cook until the cheese bubbles and turns golden brown, about 8 minutes.
  6. Remove the skillet from the oven and allow it to cool slightly. Crush handfuls of tortilla chips over the top of the rice skillet. Also top with fresh cilantro (or chives or parsley). Serve.


Be sure to use precooked parboiled rice (such as Minute rice) in order to keep the cook time to about 30 minutes.

The tortilla chips are a necessary ingredient for adding a crispy, crunchy element to the dish.

Keywords: vegetarian, rice and beans, Mexican, Southwestern, one pot, skillet, salsa verde

For Similiar Recipes You May Love, Check Out:

Easy Weeknight Slow Cooker Chicken Fajita Bowls

Easy 20-Minute Taco Bowls

Cilantro-Lime Avocado Rice Bowls

Easy One Pot Arroz Con Pollo


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