Cheesy Taco Rice

Long-Grain White Rice At the heart of this dish lies long-grain white rice, which serves as the essential base for the meal. When cooked properly, it provides a fluffy texture that absorbs all the delicious flavors from the other ingredients. The light and airy nature of long-grain rice makes it the perfect canvas for the vibrant flavors of the dish.

Discover the culinary delight of Cheesy Fiesta Taco Rice, a vibrant one-pot meal that captures the essence of Mexican cuisine right at your table. This dish features fluffy rice, zesty spices, savory black beans, and gooey cheese, making it perfect for busy weeknights or casual gatherings. Packed with nutrients and customizable to suit your taste, it’s a filling dish that pleases both kids and adults. Elevate your dinner plans with this flavorful and satisfying recipe that the whole family will love.

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Ingredients

1 cup long-grain white rice

2 cups vegetable or chicken broth (low-sodium)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, rinsed and drained

1 can (14 oz) diced tomatoes with green chilies

1 tablespoon taco seasoning (store-bought or homemade)

1 cup corn (frozen or canned, drained)

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

Salt and pepper to taste

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the washed rice and the broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Sauté Vegetables: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and diced bell pepper, cooking for another 3-5 minutes until the vegetables are softened.

Combine Ingredients: Stir in the black beans, diced tomatoes with green chilies, taco seasoning, and corn. Cook for another 3-4 minutes until everything is heated through and well combined.

Mix Rice and Cheese: Add the fluffed rice to the skillet with the vegetable mixture. Stir well to combine. Gradually mix in 1 cup of shredded cheese, allowing it to melt and blend into the rice.

Final Touches: Taste the mixture and season with salt and pepper as needed. Remove from heat and sprinkle the remaining cheese on top. Cover the skillet and let it sit for a couple of minutes until the cheese is melted.

Serve: Garnish with fresh cilantro and serve hot with lime wedges on the side for an extra zesty kick.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings