Description
Cheesy Taco Rice is a delightful one-pot dish combining savory taco spices, creamy cheese, and wholesome rice, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups chicken or vegetable broth
- 1 lb ground beef (or ground turkey for a healthier option)
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup corn (fresh or canned)
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the long-grain rice and a pinch of salt, stir well, cover, and let it simmer for about 18-20 minutes until fully cooked.
- In a large skillet, heat over medium heat, add the ground beef and cook until browned, stirring and breaking it up. Drain excess fat, then stir in taco seasoning and diced tomatoes, simmering for about 5 minutes.
- Fluff the cooked rice with a fork and add it to the meat skillet. Stir in black beans, corn, and shredded cheddar until the cheese melts and everything is combined. Season with salt and pepper.
- Scoop onto plates and garnish with fresh cilantro and lime wedges. Serve with tortilla chips or salsa for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add jalapeños or hot sauce to increase spiciness.
- Substitute ground beef with a plant-based meat alternative for a vegetarian version.
- Brown rice can be used, but adjust cooking time as per package instructions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg