Easy Cheesy Red Beans and Rice
Satisfy your comfort food cravings with this quick and flavorful recipe for Easy Cheesy Red Beans and Rice. Perfect for busy weeknights, this one-pot dish combines fluffy white rice with a hearty, spiced tomato and red bean mixture, all brought together with melty cheddar cheese for a creamy, indulgent finish. Packed with aromatic sautéed onions, garlic, and sweet red bell peppers, this recipe gets a smoky and slightly spicy kick from cumin, smoked paprika, and optional cayenne pepper. Garnished with fresh green onions and a dash of hot sauce for added zing, this 40-minute meal is as easy to make as it is delicious. Easy Cheesy Red Beans and Rice is a filling, vegetarian-friendly option that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup White rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 15 ounces Canned red beans, drained and rinsed
- 14.5 ounces Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional for spice)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped green onions (for garnish)
- 1 teaspoon Hot sauce (optional, for serving)
Instructions
In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onions and cook for 3-4 minutes until softened. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant and lightly softened.
Add the drained red beans and canned diced tomatoes (with their juices) to the skillet. Stir to combine.
Season the mixture with ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Simmer for 10 minutes, stirring occasionally, to allow flavors to meld.
Once the bean mixture is heated and thickened slightly, reduce the heat to low and stir in half of the shredded cheddar cheese. Stir until the cheese has melted and the mixture is creamy.
To serve, divide the cooked rice among four bowls or plates. Spoon the cheesy red bean mixture over the rice.
Top with the remaining shredded cheddar cheese, chopped green onions, and a few dashes of hot sauce if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 26.2 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1211 mg | 93% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2834 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
