Loaded Black Bean & Rice Skillet
Cuban-diner energy, pantry-shelf budget.
$9.85 total
Ingredients & Cost Breakdown
| 2 cups long-grain white rice | $0.80 |
| 1 can (15 oz) black beans, drained | $1.09 |
| 1 can (14.5 oz) diced tomatoes | $0.98 |
| 1 small onion, diced | $1.48 |
| 2 cloves garlic, minced | $0.65 |
| 1/2 cup shredded cheddar | $0.98 |
| 1 tsp cumin + 1 tsp chili powder | $0.17 |
| Salt, pepper, splash of oil | $0.17 |
| Mac & cheese cups, side | $3.53 |
| Total | $9.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 2 cups long-grain white rice
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes
- 1 small onion
- 1 head garlic
- 1/2 cup shredded cheddar
- 1 tsp cumin + 1 tsp chili powder
- Salt, pepper, splash of oil
- Mac & cheese cups, side
How to Make It
- Cook rice according to package directions (or use 2 cups leftover rice to save time).
- While rice cooks, sauté onion and garlic in a splash of oil over medium heat until soft, about 4 minutes.
- Stir in beans, tomatoes, cumin, and chili powder. Simmer 8–10 minutes until slightly thickened.
- Fold in the cooked rice and heat through.
- Top each bowl with shredded cheese and let it melt from the residual heat.
- Serve with mac & cheese cups on the side.
No-Time-For-That Tip: No dirty second pot: cook the rice, then reuse the same pot for the bean mixture once it's out. One pot, one sink trip.
Gear for this recipe
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