This cheesy white bean and rice skillet is the ultimate one-pan wonder.
The rice forms a crispy golden layer at the bottom, adding a satisfying crunch to every bite.
If you like a little heat, dont skip the teaspoon of chopped Calabrian chiles.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
The rice forms a crispy layer at the bottom that contrasts nicely with the creamy texture of white beans.
Rich in fiber and plant-based protein, white beans help fill you up and support gut health.
A blanket of melted provolone on top brings on ooey-gooey goodness, adding calcium for strong bones.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Drain and transfer to a large bowl.
Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium heat.
Cook, stirring constantly, until fragrant, about 1 minute.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Scrape the garlic and toasted spices into the rice mixture; stir to incorporate.
Heat the remaining 14 cup oil in the skillet over medium heat.
Cook until the rice starts to sizzle, about 2 minutes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Transfer to the oven.
Bake until the bottom is crisp, about 20 minutes.
Cover and refrigerate until ready to use.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Move the rice to fill in the holes.
Arrange 6 cheese slices evenly on top of the rice mixture.
Bake until the cheese melts, 2 to 3 minutes.
Serve with the yogurt sauce.
If you want to get a jump on prep, you could cook the rice ahead of time.
Try shredded Monterey Jack, Cheddar or even pepper Jack to turn up the heat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.