Refried Beans and Rice Skillet

Serves: 4

This refried beans and rice skillet combines your favorite parts of a Mexican meal into one dish! It’s a one-pot wonder for any night of the week.

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2 teaspoons olive oil
4 strips bacon or 2 sausage links, diced
1 cup uncooked long grain white rice
2 cloves garlic, crushed
1 teaspoon ground cumin
15 ounces canned diced tomatoes, undrained
15 ounces canned corn, drained
2 cups water
1 (15-ounce) can refried beans
1/2 cup salsa, green or red
kosher salt, to taste
hot sauce, to taste
shredded mexican cheese
chopped cilantro


Heat oil in a 12-inch skillet over medium-high heat. Add bacon or sausage and rice. Sauté, stirring constantly, for 3-4 minutes until rice is opaque and meat has started to brown.
Stir in garlic and cumin, and cook a minute longer until fragrant.
Stir in tomatoes, corn, and water. Bring to a low boil, cover, and reduce heat to medium. Simmer 15 minutes.
Stir in refried beans and salsa. Replace lid, and simmer for 5 minutes longer or until rice is tender.
Season to taste with salt and hot sauce. Serve topped with shredded cheese and cilantro.


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