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Rice and Beans Skillet (Pantry Dinner) - Fast, Filling, and Budget-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or any neutral oil)
  • 1 small yellow onion, finely chopped
  • 1 bell pepper, diced (any color)
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon chili powder (optional for heat)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 1 (15-ounce) can black beans, drained and rinsed (or pinto beans)
  • 1 3/4 cups low-sodium vegetable or chicken broth (plus a splash more if needed)
  • Juice of 1/2 lime (about 1 tablespoon), plus wedges for serving
  • 1/4 cup chopped fresh cilantro or green onions (optional)
  • Optional toppings: shredded cheese, avocado slices, hot sauce, sour cream or yogurt

Method
 

  1. Warm the skillet: Heat the oil in a large, deep skillet over medium heat. Add the onion and bell pepper. Cook, stirring often, until softened and lightly golden, about 5–7 minutes.
  2. Add garlic and spices: Stir in the garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.
  3. Toast the rice: Add the rinsed rice to the skillet. Stir to coat in the oil and spices. Toast for 1–2 minutes to build flavor.
  4. Pour in liquids and tomatoes: Add the broth and the can of diced tomatoes with their juices. Stir well, bring to a gentle simmer, then reduce heat to low.
  5. Cover and cook: Cover the skillet with a lid. Simmer over low heat for 15 minutes without lifting the lid. Keep the heat low to prevent scorching.
  6. Add beans: Quickly stir in the black beans, re-cover, and cook another 5–7 minutes, until the rice is tender and the liquid is mostly absorbed. If the rice needs a bit more time, add a splash of broth and continue cooking 2–3 more minutes.
  7. Finish and fluff: Turn off the heat. Squeeze in the lime juice and fluff the rice with a fork. Taste and adjust salt, pepper, or lime as needed.
  8. Top and serve: Sprinkle with cilantro or green onions. Add any toppings you like—cheese, avocado, hot sauce, or a dollop of sour cream. Serve warm with extra lime wedges.