Cheesy Rice and Bean Skillet
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Two Peas & Their Pod · by Maria Lichty★ 4.9 (14)

Cheesy Rice and Bean Skillet

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 43%
CARBS 68G50% OF CAL
12G FIBER0G ADDED0G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 22G37% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A skillet meal of rice and beans with cheese, salsa, and warm spices. Filling and flavorful with a hint of heat, it's a quick weeknight dinner.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon avocado oil
  • 1/2 yellow onion, (diced)
  • 1 poblano pepper, (seeds and stem removed, diced)
  • 2 cloves garlic, (minced)
  • 2 15 oz cans pinto beans, (rinsed and drained (can use black beans))
  • 16 oz jar salsa verde ((I use Herdez brand))
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and pepper, (to taste)
  • 1 1/2 cups cooked brown or white rice, (can use quinoa)
  • 1 1/2 cups shredded Monterey Jack cheese, (divided)
  • For garnish: cilantro leaves, avocado, and sliced green onions
  • Tortilla chips, (for serving)
PREP
10M
SODIUM
1514MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.