Cheesy Taco Rice
This Taco Rice recipe is a cozy, one-skillet dinner made with pantry staples, bold taco seasoning, tender rice, and melty cheese. Easy to customize with your favorite toppings or proteins, it’s a flavorful, family-friendly meal that’s perfect for busy weeknights.
Servings 8
Calories 353kcal
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion diced about 1 ½ cups
- 1 red bell pepper diced about 1 cup
- 1-2 jalapenos diced optional
- 1 cup frozen corn
- 2 15- ounce cans black beans drained and rinsed, can use any combination of pinto, black, or kidney beans
- 1 15-ounce can diced tomatoes with juices
- 1 4-ounce can diced green chilies
- 1 ¼ cups uncooked brown rice
- 1 1-ounce packet taco seasoning
- 2 ½ cups low sodium vegetable broth or water
- 1 to 1 ½ cups shredded Monterey Jack cheese
- Salt and pepper to taste
- Optional toppings: avocado guacamole, pico de gallo or salsa, shredded lettuce, jalapenos, cilantro, lime wedges, sour cream, hot sauce, or any taco toppings of choice
Instructions
- In a large pot or deep skillet, heat avocado oil over medium heat. Add onion, bell pepper, and diced jalapeno. Cook 6-7 minutes, until softened.
- Stir in corn, black beans, diced tomatoes, green chilies, brown rice, taco seasoning, and broth/water. Mix well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until rice is tender and liquid is absorbed. Stir occasionally.
- Turn off the heat. Stir in half the cheese and sprinkle the rest over the top, cover again, and let sit 5 minutes until the cheese is melted and gooey.
- Serve with your favorite toppings.
Notes
- Use a Deep Skillet: A deep pan or Dutch oven gives the rice space to simmer evenly without spilling over.
- Keep It Covered: Leave the lid on while the rice cooks so the steam stays trapped and the rice cooks through.
- Add Liquid if Needed: If the rice isn’t tender once the liquid is absorbed, stir in a small splash of broth or water and keep cooking.
- Season to Taste: Taco seasoning can vary, so taste at the end and adjust with salt, lime juice, or extra seasoning if needed.
- Let It Rest: Resting the rice for about 5 minutes helps the texture set and turn slightly creamy.
Nutrition
Calories: 353kcal | Carbohydrates: 54g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 948mg | Potassium: 641mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1048IU | Vitamin C: 35mg | Calcium: 227mg | Iron: 4mg
