Cheesy Taco Rice - One Pot Dinner
This cheesy taco rice is the ultimate one pot dinner, packed with ground meat, tender rice, Tex-Mex spices, black beans, corn, and loads of melted cheese. It’s quick, hearty, and customizable, perfect for busy weeknights or easy meal prep.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if shredding fresh cheese)
- Can opener
- Knife and cutting board (for optional toppings)
- Optional Nutritional Info (Estimated per serving)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 packet taco seasoning or 2 tablespoons homemade
- 1 cup long grain white rice uncooked
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen or canned corn drained if canned
- 1 can 14.5 oz diced tomatoes with juice
- 2 ¼ cups chicken or vegetable broth
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Optional toppings:
- sour cream, avocado, chopped cilantro, lime wedges
Instructions
- In a large deep skillet or Dutch oven, heat olive oil over medium heat.
- Add ground meat and cook until browned, breaking it apart as it cooks.
- Sprinkle in taco seasoning and stir to coat the meat evenly.
- Stir in rice, black beans, corn, diced tomatoes (with juice), and broth. Mix well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
- Stir in cheddar and Monterey Jack cheese until fully melted and creamy.
- For a golden crust, sprinkle extra cheese on top and broil for 2-3 minutes.
- Let rest for 5 minutes, then serve with your favorite toppings.
Notes
Nutritional Info (Estimated per serving)
- Calories: 485
- Protein: 27g
- Fat: 22g
- Carbohydrates: 44g
- Fiber: 6g
- Sodium: 720mg
