Green Chile Rice Skillet
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This Green Chile Rice Skillet is a one-pot vegan recipe filled with beans, rice, veggies & soyrizo. Served up with so many delicious toppings!
One-pot, lots of veggies, rice and beans – this Green Chile Rice Skillet is the perfect weeknight dinner! This recipe is super easy and there are sooooo many options for toppings! Plus the leftovers are the perfect next-day lunch!
Step One: Make the Rice
Since this recipe is made in one skillet, there aren’t too many steps to this one! Which is a win in my book – easy weeknight dinners are a must!
Heat some oil in a skillet over medium heat. Add the onion, bell pepper & dry seasonings and cook for 3 minutes. Add the soyrizo and brown for another 2 minutes.
Pour in dry rice, broth, a can of green chiles & vegan cream cheese and mix until smooth. Pour in a can of rinsed pinto beans and give it one last stir. Bring to a boil, cover and lower heat. Cook for 20 minutes, or until the rice is cooked and the liquid is absorbed.
Step Two: Prep the Toppings
While the rice is cooking, prep the best part of this recipe…the toppings!!! You have so many options when it comes to the toppings, but here are some of my favorites:
- avocado
- shredded cabbage
- green onion
- red onion
- cilantro
- jalapeño slices
- vegan yogurt or sour cream
I say go wild when it comes to the toppings. The toppings add extra flavor and crunch that take this rice dish to another level!
Step Three: Assemble & Serve
And now it is time to serve – I’m telling you, this recipe is so simple!
Dish up the rice onto plates and let everyone add their favorite toppings. I like to have some corn chips on the side for scooping up the rice too!
This makes A LOT of food! And the best part is that the leftovers keep so well in the fridge. Pop the leftovers into individual containers and place them in the fridge. They can be reheated in the microwave in just a couple minutes!
Need more recipe inspo? Check these out:
Green Chile Rice Skillet
Ingredients
- 2 tablespoons avocado oil
- 1 small red onion diced
- 1 bell pepper diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 6 ounces soyrizo crumbled
- 1 1/2 cups white rice dry
- 3 cups broth I used vegan chicken broth
- 1 4-ounce can green chiles
- 1/3 cup vegan cream cheese I used Kite Hill
- 1 15-ounce can pinto beans drained and rinsed
- vegan yogurt, shredded cabbage, jalapeños, green onion, cilantro, corn chips, avocado optional toppings
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, bell pepper & dry seasonings and cook for 3 minutes. Add the soyrizo and brown for another 2 minutes.
- Pour in the rice, broth, green chiles & cream cheese and mix until smooth. Pour in the beans and give it one last stir. Bring to a boil, cover and lower heat. Cook for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice, taste and add salt if needed. Serve hot with any of the optional toppings.
Video
This was an easy recipe and tastes great – love that you can add in some extra veggies. I did sub brown rice because it is what I had, and wish I hadn’t (or wish I’d pre-cooked it). I was hoping to eat after the 30 min mark and the brown rice was still hard as a rock. If you do sub brown rice be sure to give yourself double the amount of cook time.
So glad you loved it! Brown rice has such a long cook time. I would either pre-cook it like you said or use quick-cook brown rice!
Thank you so munch for sharing your recipes! i am a Girl Scout and I am having more girls needing the vegan meal. this is a great help!
Awesome! So glad you are loving the recipes!
Hi Rene,
I plan to make this recipe this week. Would it work to sub plain crumbled tofu for the soyrizo? Would you recommend adding any additional spices if I do that?
Thank you! The recipe looks delicious!
I would just up the spices slightly. You could also add a teaspoon of taco seasoning to get that same flavor the soyrizo gives! Hope you like it!
This is so good! Had to make a couple modifications for what I had, like black beans and a dairy free garlic herb cheese, but it was so delicious and easy. I did add in some mushrooms and then spinach at the end for a little extra veg. Will be making this again.
Always love some extra veg! So glad you liked it Terri!
I chose to leave out the cream cheese but it’s still so good! Definitely a new fave. Thanks, Rene!
Thanks Karissa!
This was SUPER yummy! It was easy to make and I had most of the ingredients on hand. Thank you SO much!
Thanks Linda!
This was so tasty! I seriously *goofed* it up, used water instead of broth (couldn’t get the lid off my better than bouillion jar) and just straight up FORGOT to add the can of green chilies (I added it when it was done cooking) and it still turned out GREAT! Thank you for the very forgiving recipe!
Is brown rice ok to use in the green chili rice recipe?
It is, but you will probably need to adjust the cook time – be sure to check the brown rice package to be sure.