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Easy Flavor-Packed 5-Ingredient Beans and Rice Skillet Recipe That Saves Time

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A quick and easy beans and rice skillet recipe with smoky spices and creamy texture, perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 1 cup long-grain white rice
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (14 oz / 400 g) diced tomatoes with green chilies
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Optional: chopped fresh cilantro or a squeeze of lime for serving

Instructions

  1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear. Drain well.
  2. Heat 1 tablespoon olive oil over medium heat in your skillet. Add the rice and toast it lightly for about 2-3 minutes, stirring often.
  3. Pour in 1 can of diced tomatoes with green chilies along with their juices. Sprinkle in 1 teaspoon smoked paprika and a pinch of salt and pepper. Stir to combine.
  4. Add 1 cup water (240 ml) to the skillet. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid absorbed.
  5. While rice cooks, drain and rinse 1 can of black beans. Mash about 1/4 of the beans lightly with a fork.
  6. Fold mashed beans and remaining whole beans into the cooked rice. Cook uncovered on low for 5 minutes, stirring occasionally.
  7. Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro or lime juice if desired before serving.

Notes

Toast the rice before cooking to add nutty flavor and keep grains separate. Rinse canned beans to reduce sodium and canned taste. Mash about 1/4 of the beans for creamier texture. Avoid lifting lid while rice simmers to prevent drying out. Adjust seasoning at the end. Add extra water if rice is not fully cooked after 18 minutes.

Nutrition

Keywords: beans and rice, easy dinner, quick recipe, 5-ingredient recipe, skillet meal, vegan, gluten-free

Find it online: https://siennaspoon.com/easy-flavor-packed-5-ingredient-beans-and-rice-skillet-recipe-that-saves-time/