Tacky Rice and Bean Skillet

Mexican nights are all the time one of the best nights. We love making tacos, burritos, quesadillas, enchiladas, taco salad, and extra!

Every time I’m within the temper for Mexican flavors, however want an EASY meal, I make this Tacky Rice and Bean Skillet.

It’s made with rice, beans, salsa verde, onion, cilantro, lime, and loads of cheese! Every little thing comes collectively in ONE pan! The flavors are daring and the dish may be very satisfying.

I prefer to high the tacky skillet with avocado, cilantro, and inexperienced onions for further taste and coloration. And I extremely suggest serving tortilla chips on the facet for dipping!

Children and adults LOVE this simple rice and beans recipe! It’s a dinner favourite!

Components

This recipe is made with easy components that come collectively to create a flavorful and filling meal! Here’s what you will want!

• Oil– I take advantage of avocado oil, however olive oil will work too!
• Onion– diced!
• Poblano pepper– poblano peppers are delicate peppers and add nice taste.
• Garlic– use a garlic press or sharp knife to finely chop the garlic.
• Beans– I like to make use of pinto beans for this recipe, however black beans work nice too!
• Salsa verde– you want a 16 oz jar of salsa verde. I take advantage of Herdez model.
• Cilantro– chopped!
• Lime juice– contemporary lime juice brightens up the dish.
• Spices– cumin and chili powder.
• Rice– you should utilize brown or white rice. You want 1 ½ cups cooked. Professional tip- when you don’t have time to prepare dinner rice, use frozen cooked rice and warmth it up. I like Dealer Joe’s brown rice. Search for it within the freezer part.
• Cheese– I like to recommend shopping for a block of cheese and grating it. It melts higher than pre-shredded cheese. I take advantage of shredded Monterey Jack cheese, however cheddar cheese or pepper jack could be good too.
• Garnish– cilantro leaves, avocado, and sliced inexperienced onions
• Tortilla chips– for serving!

The best way to Make Tacky Rice and Beans

• Preheat oven to 400 levels F.
• In a 12-inch forged iron skillet or giant oven protected skillet, warmth the oil over medium excessive warmth. Add the onion and poblano pepper and prepare dinner till tender, about 5 minutes, stirring often.
• Add the garlic and prepare dinner for 1 minute.

• Add the beans, salsa verde, cilantro, lime juice, cumin, chili powder, salt, and pepper. Stir to mix.

• Add the rice and ½ cup of shredded cheese. Stir till cheese is melted.

• High with the remaining cup of shredded cheese.

• Fastidiously switch the skillet to the oven and bake for 8 to 10 minutes or till cheese is melted. Flip the oven to broil and broil for two minutes or till cheese is browned. Watch it carefully.
• Take away from oven and let sit for five minutes. Garnish with cilantro, avocado, and inexperienced onions. Serve heat with tortilla chips, if desired.

Variations

• Use black beans as a substitute of pinto beans.
• If you’d like a spicy kick, add jalapeño.
• As a substitute of Monterey Jack cheese, use cheddar cheese, Mexican mix, or pepper jack cheese.
• As a substitute of salsa verde, use my selfmade blender salsa.
• Add cooked shredded rooster, floor beef, or floor turkey.
• As a substitute of brown rice or white rice, use quinoa for a protein increase.

Toppings

The best way to Retailer

• Retailer leftovers in an hermetic container within the fridge for as much as 4 days. Reheat within the microwave or oven till heated by means of.
• You’ll be able to freeze this rice and bean dish. Let cool utterly. Switch to a freezer protected container and freeze for as much as 3 months. Thaw and reheat. I prefer to freeze particular person parts for simple lunches and dinners.

Extra Simple Mexican Dinner Recipes

Important Dishes

Tacky Rice and Bean Skillet

This one skillet tacky rice and beans recipe makes a fantastic fast and simple weeknight meal! It is flavorful, filling, and so scrumptious. Serve tortilla chips on the facet!

Prepare dinner ModeForestall your display screen from going darkish

• 1 tablespoon avocado oil
• 1/2 yellow onion, diced
• 1 poblano pepper, seeds and stem eliminated, diced
• 2 cloves garlic, minced
• 2 15 oz cans pinto beans, rinsed and drained (can use black beans)
• 16 oz jar salsa verde (I take advantage of Herdez model)
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon floor cumin
• 1/2 teaspoon chili powder
• Kosher salt and pepper, to style
• 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 inexperienced onions
• Tortilla chips, for serving

• Preheat oven to 400 levels F.

• In a 12-inch forged iron skillet or giant oven protected skillet, warmth the oil over medium excessive warmth. Add the onion and poblano pepper and prepare dinner till tender, about 5 minutes, stirring often.

• Add the garlic and prepare dinner for 1 minute.

• Add the beans, salsa verde, cilantro, lime juice, cumin, chili powder, salt, and pepper. Stir to mix.

• Add the rice and ½ cup of shredded cheese. Stir till cheese is melted. High with remaining 1 cup of cheese.

• Fastidiously switch the skillet to the oven and bake for 8 to 10 minutes or till cheese is melted. Flip the oven to broil and broil for two minutes or till cheese is browned. Watch it carefully.

• Take away from oven and let sit for five minutes. Garnish with cilantro, avocado, and inexperienced onions. Serve heat with tortilla chips, if desired.

In case you don’t have an oven protected skillet, you possibly can switch the combination to a greased baking dish and high with shredded cheese and bake.

Energy: 228kcal, Carbohydrates: 19g, Protein: 10g, Fats: 12g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Ldl cholesterol: 25mg, Sodium: 718mg, Potassium: 281mg, Fiber: 2g, Sugar: 6g, Vitamin A: 861IU, Vitamin C: 21mg, Calcium: 225mg, Iron: 1mg

Key phrases beans, cheese, rice

Have you ever tried this recipe?

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