Cheesy One-Pan Mexican Rice & Beans: A Real Budget Dinner Under $5
This cheesy one-pan Mexican rice and beans is a proper weeknight lifesaver that costs under five dollars and uses ingredients you likely already have at home. Everything cooks together in one skillet so dinner is ready in about 40 minutes with barely any washing up.
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Jul 20, 2026
Ingredients
Step-by-Step Method
Soften the onion and garlic
Heat the olive oil in a large deep skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and just starting to turn golden. Add the minced garlic and cook for another minute, stirring so it does not burn.
Toast the rice
Add the dry rice straight into the pan with the onion and garlic. Stir it around and let it toast for about 2 minutes. You are looking for it to smell slightly nutty and for a few grains to turn a pale golden colour.
Add the spices
Sprinkle in the cumin, chili powder, smoked paprika, salt and black pepper. Stir everything together so the spices coat the rice and cook for 30 seconds to bloom the flavours.
Pour in the liquid and tomatoes
Add the diced tomatoes with all their juices and the vegetable broth. Stir once to combine and bring the mixture up to a gentle boil.
Add the beans and simmer
Stir in the drained black beans, then reduce the heat to low. Put the lid on and let everything simmer undisturbed for 20 to 22 minutes until the rice is cooked through and most of the liquid has been absorbed.
Add the cheese and melt
Scatter the shredded cheese evenly over the top of the rice and beans. Place the lid back on and remove the pan from the heat. Leave it to sit for 3 minutes so the residual heat melts the cheese without burning anything on the bottom.
Serve
Scatter fresh cilantro over the top if using and serve straight from the pan. Add sour cream, avocado or hot sauce on the side if you like.
Frequently Asked Questions
Can I use instant or pre-cooked rice?
You can, but the texture will be different. Pre-cooked rice will not absorb the flavours in the same way and can turn soft quite quickly. If you use it, stir it in at the very end and just heat everything through for a few minutes rather than simmering it from raw.
My rice is still crunchy but the liquid has gone. What do I do?
Just add another quarter cup of warm water or broth, put the lid back on, and cook on a low heat for another five minutes. Different pans and different stoves can vary quite a bit, so a little adjustment is normal the first time you make this.
What kind of cheese works best?
A Mexican blend or sharp cheddar both melt nicely and have enough flavour to stand up to the spices. Monterey Jack is fantastic if you can find it. Pre-shredded cheese is convenient but freshly grated melts more smoothly because it does not have the anti-caking coating that bagged cheese often does.
Is this recipe spicy?
Not really as written. The cumin and chili powder give it warmth and depth but nothing sharp or fiery. If you or the people you are feeding are sensitive to spice, just reduce the chili powder by half. If you want more heat, add a pinch of cayenne or some hot sauce at the table.
