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Loaded Cheesy Rice

Loaded cheesey rice

Piping hot rice and beans with veggies and cheese provide an abundance of textures and flavors sure to satisfy everyone on a frosty night.

If you don't want to use a box mix of rice try one of these two interesting recipes that can work to make your own. Try Mexican Rice or Spanish Sweet Potato Rice.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon olive oil
  • 1 orange bell pepper, ribs and seeds removed, sliced
  • 8 ounces cremini or button mushrooms, quartered
  • 1 (8-ounce) box yellow Spanish-style rice, such as Near East Spanish Rice
  • 1 (15 1/2-ounce) can pinto beans, rinsed and drained
  • 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
  • ½ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 1 cup shredded Mexican blend cheese
  • ½ cup sliced black olives
  • 4 scallions, chopped
  • 1 (4-ounce) can diced green chilies, such as Ortega Original Fire Roasted Diced Green Chiles (optional)


Heat olive oil in a large skillet over medium high heat.  Sauté peppers until slightly softened, about for 5 minutes. Add mushrooms, and sauté 2 minutes more. Add rice, beans, coriander, garlic powder, and chili powder; sauté 1 more minute. Stir in 2 cups water, and bring to a boil. Reduce heat to low and cover pot. Simmer until all the liquid is absorbed and the rice is tender, about 20 to 23 minutes. Remove from heat, and stir in cheese, olives, scallions, and green chilies, if desired, and serve.