One-Pot Cheesy Mexican Beans & Rice

One-Pot Cheesy Mexican Beans & Rice is easy to make and very satisfying. This tasty recipe is vegetarian and gluten-free.

One Pot Cheesy Mexican Beans & Rice


  • 2 tablespoon olive oil or ghee
  • 1 small onion, diced
  • 1 clove garlic, minced
  • Sea salt and black pepper, to taste
  • 1 sweet potato, about 12 ounces, spiralized or shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup fresh or frozen corn (defrosted)
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1 cup organic vegetable broth
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 cup brown rice, cooked
  • 4 ounces Cabot Pepper Jack Cheese, shredded (about 3/4 cup for recipe, plus more for garnish)
  • Fresh cilantro, chopped


  1. Warm ghee or olive oil in a large cast-iron skillet over medium-high heat. Add onions, garlic, salt and pepper and sauté until softened.
  2. Add sweet potatoes and continue cooking until softened, about 5 minutes.
  3. Stir in beans, corn and green chiles.
  4. Season with cumin, chili powder, turmeric and smoked paprika. Stir until well combined.
  5. Add vegetable broth and cook for 5 minutes more scraping up and stirring in any bits from the bottom. Add canned tomatoes and cooked rice. Stir everything together and simmer on low heat for about 7 minutes.
  6. Stir in cheese right before serving and heat until cheese is melted. Top each plate with cilantro and more cheese, if desired.

Yield: 4 servings | Prep: 20 min | Cook: 30 min

Recipe and photo used with permission from: Cabot Creamery Co-operative

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