Grocery Help Beans & Rice Suppers
Roasted Veg Bean Skillet with Rice
A rice skillet with roasted vegetables and beans that stretches produce into a satisfying supper without turning watery or bland.
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This is the kind of stretch meal that still looks and tastes like supper. Roasting the vegetables first keeps them sweet and concentrated so the skillet stays full-flavored instead of wet.
Recipe Rescue
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Get the safe cooling, storage, reheating, and carryover logic for leftovers built around rice, beans, and vegetables.
Recipe details
Timing & yield
- Prep
- 20 minutes
- Cook / bake
- 35 minutes
- Total
- 55 minutes
- Yield
- 8 servings
Ingredients
Roasted vegetables
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 carrots, diced small
- 1 small onion, diced
- 2 tablespoons oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
Skillet
- 1 1/2 cups long-grain white rice
- 2 cans pinto or black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can tomato sauce, 15 ounces
- 2 3/4 cups vegetable stock
- 1 cup shredded cheddar cheese, optional
Method
- Step 1. Heat the oven to 425 degrees Fahrenheit and toss the bell pepper, zucchini, carrots, and onion on a sheet pan with 1 tablespoon of the oil, half the salt, and half the pepper.
- Step 2. Roast for 18 to 20 minutes until the vegetables are tender and browned in spots.
- Step 3. While they roast, heat the remaining oil in a deep skillet over medium heat and stir the rice for 1 minute so it starts to smell toasty.
- Step 4. Add the beans, chili powder, cumin, tomato sauce, stock, and remaining salt and pepper, then bring to a simmer.
- Step 5. Cover, lower the heat, and cook 18 to 20 minutes until the rice is tender.
- Step 6. Fold in the roasted vegetables and cheese if using, then rest the skillet 5 minutes before serving.
Equipment
- sheet pan
- large deep skillet with lid
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat with a splash of stock or water so the rice loosens back up.
Rice cools faster and more safely in shallow containers than in one deep hot skillet.
Reheat leftovers to 165°F before serving hot again.
Troubleshooting
- The rice is still firm
- Add 1/2 cup hot stock, cover again, and cook a few minutes longer.
- The skillet tastes too flat
- Add salt first, then a squeeze of lime or spoonful of salsa if it still needs lift.
Recipe rescue notes
- The vegetables disappeared into the rice
-
Likely cause: They were diced too small or roasted too long.
Fix: Serve the skillet with a spoonful of yogurt or salsa for contrast.
Next time: Keep the vegetable pieces small enough to cook quickly but large enough to stay distinct.
Substitutions
- Zucchini
- Use yellow squash or extra bell pepper. — Keep watery vegetables on the roasting pan long enough to shed moisture before they hit the skillet.
Carryover / Next Meal Ideas
Rice and bean burrito filling
Roll reheated leftovers into tortillas with extra cheese for an easy second supper.
- Loosen the filling with a splash of stock first if the rice tightened overnight.
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