Cheesy Taco Rice
This Cheesy Taco Rice is a one-pan wonder! Packed with flavors and melty cheese, it's the perfect comfort food for busy weeknights.
Servings: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 medium bell red pepper diced
- 1 pound lean ground beef or ground turkey
- 3 cloves garlic minced
- 4 teaspoons taco seasoning
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups chicken broth low sodium
- 10 ounces diced tomatoes and green chiles (1 can, undrained, like Rotel)
- 1 cup long-grain white rice uncooked
- 15 ounces black beans (1 can, drained and rinsed)
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups Colby Jack cheese shredded (about 6 ounces)
- Diced tomatoes for garnish
- Pico de gallo for garnish
- Sour cream for serving
- Jalapenos for garnish
- Avocados for garnish
- Guacamole for serving
Instructions
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced yellow onion and red pepper, sautéing until they become soft and translucent, about 3-5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Add the ground beef or turkey to the skillet. Break it up with a wooden spoon and cook until it’s no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the taco seasoning, fine sea salt, and fresh ground black pepper. Mix well until the meat is evenly coated with the spices.
- Pour in the chicken broth and add the undrained diced tomatoes and green chiles. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the uncooked long-grain white rice to the skillet, stirring to combine. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Once the rice is cooked, stir in the drained and rinsed black beans and frozen corn kernels. Mix until everything is well combined and heated through.
- Remove the skillet from heat and sprinkle the Colby Jack cheese evenly over the top. Cover again for a few minutes to allow the cheese to melt.
- Serve the Cheesy Taco Rice hot, garnished with diced tomatoes, pico de gallo, sour cream, jalapenos, avocados, and guacamole as desired. Enjoy your delicious creation!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Can opener
Notes
- Cheesy Taco Rice stores well in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in individual portions and thaw overnight before reheating.
- Add fresh corn in the summer for a sweet crunch.
- Mix in roasted butternut squash in the fall for extra flavor.
- Top with sautéed kale or spinach in winter for a nutritious boost.