Budget RV Bean and Rice Skillet Dinner (Hearty, One-Pan & Protein-Packed)
Beans and rice come together in one skillet for a budget-friendly, filling dinner that’s perfect for RV life.
Recipe Summary
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4–6
Difficulty: Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup long-grain rice (or instant rice)
- 1 1/2 cups vegetable broth (or water + bouillon)
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional: 1 cup cooked chicken, sausage, or corn
- Toppings: cheese, sour cream, cilantro, avocado
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking for 4–5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
- Add rice and spices: Add the rice, chili powder, cumin, salt, and pepper. Cook for 2 minutes, stirring frequently, until the rice is lightly toasted.
- Add liquids and beans: Pour in the broth and diced tomatoes (with their juices). Add the black beans and kidney beans. Stir well and bring to a boil.
- Simmer: Reduce heat to low, cover, and let it simmer for 12–15 minutes (or according to rice package instructions) until the rice is tender and the liquid is absorbed.
- Add protein (optional): If using leftover grilled chicken, sausage, or corn, stir it in during the last 5 minutes of cooking.
- Serve: Fluff the rice with a fork and top with your favorite toppings – cheese, sour cream, cilantro, and avocado.
Tips & Troubleshooting
- Add smoky flavor: Leftover grilled chicken or sausage from a charcoal or gas grill adds incredible smoky depth to this dish.
- Adjust the liquid: If using instant rice, reduce the broth to 1 cup. If using brown rice, increase the liquid and cooking time accordingly.
- Make it spicy: Add a chopped jalapeño or a dash of hot sauce for extra heat.
- Customize the beans: Pinto beans, chickpeas, or white beans are great alternatives.
- Use fresh tomatoes: If you have fresh tomatoes, dice 2 medium tomatoes and use them instead of canned.
Variations
- Mexican bean and rice skillet: Add a can of green chilies and top with salsa and avocado.
- Mediterranean bean and rice: Use oregano and basil, and add olives and feta cheese.
- BBQ bean and rice: Replace half the broth with BBQ sauce and add leftover grilled chicken.
- Spicy Cajun skillet: Add Cajun seasoning, andouille sausage, and bell peppers for a Louisiana-inspired dish.
- Vegetarian bean and rice: Add extra veggies like zucchini, mushrooms, or corn.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm in a skillet with a splash of broth or water, or microwave in 1-minute intervals, stirring between each.
Freezer-friendly: Freeze in portion-sized containers for up to 2 months. Thaw overnight and reheat on the stovetop.
Frequently Asked Questions
- Can I use instant rice?
- Yes – reduce the liquid to 1 cup and cook according to package instructions. Add the beans and tomatoes at the same time.
- Can I add a grilled protein?
- Absolutely – leftover grilled chicken, sausage, or shrimp from a charcoal or gas grill adds incredible flavor. Stir it in at the end to heat through.
- Can I make this vegan?
- Yes – use vegetable broth and skip the cheese and sour cream. Add avocado for creaminess.
- What can I serve with this dish?
- It’s delicious on its own, but you can serve it with tortilla chips, a side salad, or crusty bread.
- Can I add other vegetables?
- Yes – zucchini, mushrooms, or corn are great additions. Sauté them with the onion at the beginning.
