Southwest Beans and Rice: Quick, Cheesy, and Totally Delicious!

Savor this budget-friendly Southwest Beans and Rice that’s quick to prepare and packed with protein and flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Southwestern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Dish

1 can Black Beans drained and rinsed
1 cup Corn canned or fresh
1 can Diced Tomatoes with Green Chilies low-sodium recommended
1 tsp Cumin
1 tsp Chili Powder adjust to taste
to taste Salt & Pepper for seasoning
3 cups Cooked Rice use day-old for best texture
1 cup Shredded Cheddar Cheese or vegan cheese if preferred

Optional Garnishes

1 Fresh Avocado sliced or cubed
to taste Jalapeños fresh or pickled
2 tbsp Cilantro chopped
1/2 cup Sour Cream or Greek yogurt

Equipment

Skillet

Method

Preparation Steps

Heat a large skillet over medium-high heat for about 2 minutes. Add in the black beans, corn, and diced tomatoes. Sprinkle in the cumin and chili powder, and season with salt and pepper. Cook for 3-5 minutes, stirring frequently.
Add the cooked rice to the skillet and stir gently to combine. Cook for an additional 3-4 minutes until everything is heated through.
Sprinkle shredded cheddar cheese on top and cover the skillet to let it melt for about 2-3 minutes on low heat.
Remove from heat and serve hot. Garnish with fresh avocado, jalapeños, cilantro, or sour cream if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 7mgCalcium: 200mgIron: 3mg

Notes

Rinse canned beans and corn to improve flavor. Use day-old rice to enhance texture and prevent mushiness. Adjust seasonings prefered by your palate. Toppings can greatly enhance the dish.

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