This Skillet Beans and Rice is hearty comfort. It's tender rice folded into a saucy mix of peppers, onions, four kinds of beans, tomatoes, and barbecue sauce. It's perfect for busy weeknights and ready in about 40 minutes max.
Just like my Lentil Loaf with Sweet & Tangy Glaze, skillet Beans and Rice is one of those back-pocket meals I come back to again and again.
It's cozy, filling, and made almost entirely from pantry staples, which means dinner can happen without much planning.
If you like this kind of easy, comforting dinner, you might also love my Quick Cuban Black Beans or One-Pot Lentils and Rice. These are the kinds of recipes that make weeknights feel manageable without sacrificing flavor.
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Why This One's on Repeat
- It's made with pantry staples you probably have on hand.
- It's easy cooking and cleanup.
- Hearty beans and rice make it filling without being heavy.
- It's naturally vegan and easy to customize with what you have.
- Leftovers reheat well and taste even better the next day.
Shopping List
BBQ Sauce: Use one you love. Sweet, smoky, or tangy all work. Just keep in mind that BBQ sauces vary in salt and sweetness, so adjust seasoning as needed.
Long-Grain Rice: Because medium- and short-grain rice releases more starch, they can turn this skillet dish soft and gummy rather than hearty. I prefer long-grain rice in this recipe because it holds up well without getting mushy.
Tomato Sauce: If you don't already know, I have a child who is deeply offended by chunky tomatoes. That's why this recipe uses tomato sauce. If your household is more tomato-chunk tolerant, feel free to swap in a can of fire-roasted diced tomatoes.
See the printable recipe card for quantities and a full ingredient list.
Ways To Change It Up
- Add diced jalapeño with the peppers or a pinch of chili flakes.
- Stir in corn and zucchini when sauteeing the veggies, or add chopped spinach at the end.
Let's Make Skillet Beans and Rice
See the complete printable recipe card below for the details.
Step 1: Cook the long-grain rice according to package directions until tender, then set aside.
Step 2: Heat olive oil in a large skillet or Dutch oven and sauté the chopped onion and bell peppers until softened.
Step 3: Stir in the vegetable paste and cook for 1 minute to deepen the flavor.
Step 4: Add the water and combine well with the mixture.
Step 5: Add chickpeas, pinto beans, black beans, kidney beans, tomato sauce, BBQ sauce, salt, and pepper. Mix until well combined and simmer covered for about 15-18 minutes.
Step 6: Add in the cooked rice and chopped parsley.
Step 7: Mix until everything is well combined. Simmer for another 4-5 minutes until everything is heated through.
Step 8: Remove from heat, give it a final stir, add a splash of lemon juice if desired, and serve warm. Top with green onions and avocado, if available.
Tips Worth Knowing
- Just like in my Vegan Chili With TVP, chop the vegetables on the chunky side to match the beans. This keeps the dish hearty and makes every bite feel satisfying and substantial.
- Let the bean mixture simmer covered so the flavors meld without drying out.
- Taste before adding extra seasoning since BBQ sauces vary in sweetness and salt.
- Fluff the rice before stirring it in to keep the texture light.
- If the mixture seems thick, add a splash of water to loosen it before serving.
Serving Suggestions
- Serve as a hearty main dish with sliced avocado or a simple green salad with Easy Lemon Vinaigrette.
- Spoon into bowls and top with scallions, hot sauce, or pickled onions.
- Use as a filling for burritos, wraps, or even stuffed peppers.
- Pair with Vegan Cornbread or tortilla chips for an easy, cozy meal.
Skillet Beans and Rice FAQS
Yes. This dish keeps well and tastes even better the next day as the flavors settle. Reheat gently on the stove or in the microwave.
Long-grain white rice works best here. Brown rice or other grains can be used, but they'll need different cooking times and should be cooked separately.
Yes. Let it cool completely, then store it in an airtight container. Thaw overnight in the fridge and reheat before serving.
As unofficial recipe testers, I love hearing how Skillet Beans & Rice turns out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Recipe Card
Skillet Beans and Rice
Equipment
- 12-inch deep skillet
Ingredients
- 1 cup long-grain rice dry
- 1 tablespoon olive oil
- 1 medium onion chunky chopped
- 1 medium green bell pepper cut into ½-inch pieces
- 1 medium red bell pepper cut into ½-inch pieces
- 1 15-oz can black beans drained and rinsed
- 1 15-oz can chickpeas drained and rinsed
- 1 15-oz can red kidney beans drained and rinsed
- 1 15-oz can pinto beans drained and rinsed
- 1 14.5-oz can tomato sauce
- ½ cup BBQ sauce use one you love
- 1 tablespoon vegetable base paste plus one cup of water or 1 cup of prepared veggie broth
- 1 teaspoon salt or more to taste
- ¼ teaspoon ground black pepper to taste
- ¼ cup chopped parsley
Garnishes
- squeeze of lemon or lime juice highly recommended
- green onions
- avocado slices
Instructions
- Boil the rice: Prepare the rice according to package directions. Set aside when done.
- Cook the vegetables: While the rice cooks, heat the oil in a large, deep skillet or large sauté pan with a lid over medium heat. Add the onions, green peppers, and red peppers, and cook until mostly softened, about 7-8 minutes.
- Add veggie paste and water: Move the vegetables to the sides of the skillet and add the veggie paste to the center. Sauté for about 1 minute, then slowly mix into the vegetables. Add one cup of water and combine.If using prepared vegetable broth, simply add it to the skillet and stir to combine.
- Simmer: Stir in the tomato sauce, BBQ sauce, all the beans, salt, and black pepper. Bring everything up to a boil, then reduce to a simmer, cover, and simmer for about 15-18 minutes.
- Add the rice and parsley: Fluff the rice and gently fold in the rice and parsley. Cover and cook for another 4-5 minutes, stirring once or twice, until everything is heated through.
- Rest and serve: Remove from heat and let sit, covered, for 2-3 minutes. Taste and adjust seasoning. Serve warm with avocados, fresh green onions, and lemon (or lime) juice. Corn bread is also delicious with this dish.
Regi Pearce says
This is one of those recipes I come back to again and again when I need dinner to be filling, flexible, forgiving, and not fussy. I use the beans I have, and our fav BBQ sauce and don’t overthink it. This skillet is forgiving and cozy in the best way.