Cheesy Kidney Bean and Rice Skillet
A comforting and hearty skillet dish combining kidney beans, rice, and cheese for a budget-friendly and filling meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
15g protein
55g carbs
10g fat
Ingredients
For 4 servings
- 1 cup rice
- 2 cups canned kidney beans
- 1 cup canned diced tomatoes
- 1 onion
- 2 tablespoons vegetable oil
- 2 cups water
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- 1
Rinse the rice under cold water until the water runs clear.
- 2
Dice the onion.
- 3
In a large skillet, heat the vegetable oil over medium heat.
- 4
Add the diced onion and sauté for 3-4 minutes until softened.
- 5
Stir in the rice, canned kidney beans (rinsed and drained), canned diced tomatoes with juices, and water.
- 6
Season with salt, black pepper, garlic powder, and dried oregano.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the liquid is absorbed.
- 8
Stir in the shredded cheddar cheese until melted and combined.
- 9
Serve hot and enjoy.
Cook it this week.
NeatEat plans Cheesy Kidney Bean and Rice Skillet — and the rest of your week — around your budget, groceries included.