Print

Cheesy Taco Rice Dish: A Delicious and Easy Recipe to Satisfy Your Cravings

Print Recipe

This Cheesy Taco Rice is a delicious one-pan meal featuring fluffy rice, seasoned ground meat, black beans, corn, and melted cheese. It’s easy to prepare and perfect for family dinners or gatherings, offering a satisfying blend of flavors that everyone will love.

Ingredients

Scale
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning (about 1 ounce)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (optional, for serving)
  • Chopped green onions (optional, for garnish)

Instructions

  1. Rinse the rice under cold water in a fine-mesh strainer for about 1-2 minutes until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice and chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
  3. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
  4. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  5. Add minced garlic and cook for an additional minute, stirring frequently.
  6. Add ground beef or turkey, breaking it up with a spatula, and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if using beef.
  7. Sprinkle taco seasoning over the meat and stir to combine.
  8. Add drained black beans, corn, and diced tomatoes to the skillet. Stir and cook for another 5 minutes.
  9. Gently fold the cooked rice into the meat mixture, being careful not to mash the rice.
  10. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Stir gently to incorporate and allow cheese to melt.
  11. Taste and season with salt and pepper as needed.
  12. Reduce heat to low, cover the skillet, and cook for an additional 5-10 minutes until cheese is melted and bubbly.
  13. Remove from heat and serve in bowls, garnished with chopped cilantro.
  14. Optionally, add avocado slices and chopped green onions for extra flavor and freshness.

Notes

  • Feel free to customize this dish by adding your favorite vegetables or spices.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://www.crispplates.com/cheesy-taco-rice-dish/