Spicy One-Pot Taco Rice

$- 1 lb ground beef or turkey - 1 cup long-grain white rice - 1 can (15 oz) black beans - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn kernels - 1 small onion, finely diced - 2 cloves garlic, minced - 2 tablespoons taco seasoning - 2 cups chicken or vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish Gathering the right ingredients makes cooking easier and more fun. For this dish, I often use ground beef, but turkey works well too. The rice is the base, so I always rinse it first. Black beans add protein and fiber. The diced tomatoes with green chilies give a nice kick. Corn adds sweet crunch. Diced onion and minced garlic build a flavorful base. Taco seasoning is a must for that classic taste. The broth adds moisture and flavor. A little olive oil helps cook the onions. I like to season with salt and pepper to taste. Finally, the cheese makes it creamy and delicious. Fresh cilantro brings a burst of color and flavor. With these ingredients, you're ready to make a tasty one-pot meal that everyone will love! {{ingredient_image_2}} 1. First, heat the olive oil in a large pot over medium heat. 2. Once the oil shimmers, add the diced onion. 3. Sauté the onion for about 3-4 minutes until it turns translucent. 4. Next, add the minced garlic. Stir this for about 1 minute until you smell its aroma. 5. Now, add the ground beef or turkey. Cook until it browns, which takes about 5-7 minutes. 6. Use a wooden spoon to break apart the meat while cooking. 7. Season it well with salt and pepper during this step. 1. Once the meat is browned, sprinkle the taco seasoning over it. 2. Stir well to coat the meat evenly with the spices. 3. Now, it's time to add the rinsed rice, black beans, diced tomatoes with their juices, corn, and broth. 4. Stir everything together to mix the ingredients well. 5. Bring the mixture to a rolling boil. 1. After it starts boiling, reduce the heat to low. 2. Cover the pot with a lid. 3. Let it simmer gently for about 20 minutes. 4. Check that the rice is cooked through and has absorbed most of the liquid. 5. Stir occasionally to prevent the rice from sticking to the pot. 6. Once done, remove the pot from heat. 7. Stir in the shredded cheddar cheese until it melts. 8. Use a fork to fluff the rice gently. 9. Optionally, garnish with fresh cilantro before serving hot. To get a nice brown on your meat, start with a hot pot. Heat your olive oil until it shimmers. Then, add your diced onion and let it cook. This adds flavor before the meat goes in. When the meat hits the pot, break it apart well. This helps all sides brown evenly. Keep stirring for about 5-7 minutes until it is browned. To prevent the rice from sticking, rinse it well. This removes excess starch. When you add it to the pot, stir it right away. Once the boiling begins, lower the heat and cover the pot. Stir it gently every few minutes while it cooks. This helps keep the rice fluffy. You can boost the flavor with extra spices. Try adding cumin or paprika for a warm kick. A pinch of cayenne can add heat. More flavors make your taco rice unique. Adding veggies is also a great idea. Chopped bell peppers or zucchini work well. You can even toss in some spinach at the end. It wilts quickly and adds color and nutrition. For serving, you can keep it simple. Serve the taco rice right from the pot for a cozy feel. If you want a fancier look, spoon it into bowls. Top with more cheese for a tasty touch. Add a sprinkle of cilantro for color. To make it even better, serve with tortilla chips. They add crunch and are fun to eat with the rice. Pro Tips Use Homemade Taco Seasoning: For a fresher and more personalized flavor, consider making your own taco seasoning with spices like cumin, chili powder, and paprika. Cook the Rice Thoroughly: Ensure that the rice is cooked properly by checking that the liquid is completely absorbed and the grains are tender before removing from heat. Cheese Variations: Experiment with different cheeses such as Monterey Jack or pepper jack for a unique twist on flavor and spice. Garnish Creatively: Enhance the presentation by adding toppings like diced avocado, sour cream, or jalapeños for extra flavor and visual appeal. {{image_4}} You can easily switch up the ingredients in One Pot Taco Rice. If you want a plant-based meal, replace the ground beef or turkey with lentils or crumbled tofu. Both options add protein and flavor without meat. For the rice, try using brown rice or quinoa instead of white rice. Brown rice adds fiber and a nutty taste. Quinoa is gluten-free and has a light, fluffy texture. Both options work well and add a healthy twist to your dish. You can make this dish your own by tweaking the flavors. If you prefer a Mexican-style dish, use spices like cumin and coriander. For a Tex-Mex flair, add some smoked paprika and jalapeños. Adjust the spice level to suit your taste. If you like it hot, add extra chili powder or hot sauce. For milder flavors, skip the heat and enjoy the rich, savory taste. Making One Pot Taco Rice gluten-free is simple. Just use gluten-free taco seasoning and check your broth for gluten. This way, everyone can enjoy the dish. For vegetarian or vegan options, swap the meat for black beans or chickpeas. You can also use vegetable broth instead of chicken broth. This keeps the dish hearty and satisfying without meat. To store leftovers properly, let the taco rice cool first. Transfer it to an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to 3 days. Make sure to label the container with the date. This way, you know when to eat it. To freeze One Pot Taco Rice, start by letting it cool completely. Portion the rice into freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a pot over low heat or in the microwave. Add a splash of broth to help it stay moist while reheating. Prepping ahead makes life easier. You can make a big batch of taco rice and store it. Portion it out into single servings. Use clear containers so you can see what’s inside. This helps you grab a meal on busy days. You can also add some toppings, like cheese or cilantro, in small containers to keep them fresh. This way, you have a quick and tasty meal ready to go! Can I use brown rice instead of white rice? Yes, you can use brown rice. But it needs more time to cook. Use about 45 minutes instead of 20. Also, add more broth to help it cook. How long does it take to cook in a slow cooker? In a slow cooker, it takes about 4 to 6 hours on low. Make sure to brown the meat first for better flavor. Then add all other ingredients to the slow cooker. What can I serve with One Pot Taco Rice? You can serve it with tortilla chips for crunch. Add a side salad for freshness. Guacamole or sour cream also makes great toppings. How to make it spicier? To make it spicier, add more taco seasoning. You can also add chopped jalapeños or hot sauce. This will give it a nice kick. Can I make it dairy-free? Yes, you can skip the cheese. Use dairy-free cheese if you want. You can also add avocado for creaminess instead. How should I reheat the leftovers? Reheat leftovers in a microwave or on the stove. Add a splash of broth or water to keep it moist. Stir well while heating to ensure even warmth. Can I freeze One Pot Taco Rice? Yes, you can freeze it. Store it in an airtight container. It will stay good for about 2 to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating. This blog post covered the key ingredients for One Pot Taco Rice and easy steps to cook it. I shared tips to enhance flavor and ways to store leftovers. You can customize the recipe to fit different diets. Incorporating these ideas will help you create a tasty meal that everyone enjoys. Enjoy your cooking and feel free to experiment with flavors!$

A flavorful and easy one-pot dish combining taco flavors with rice, beans, and cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

1 lb ground beef or turkey
1 cup long-grain white rice, thoroughly rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
1 cup corn kernels
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons taco seasoning
2 cups chicken or vegetable broth
1 tablespoon olive oil
to taste salt and pepper
1 cup shredded cheddar cheese
for garnish fresh cilantro, optional

Instructions

In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté the onion for approximately 3-4 minutes, or until it becomes translucent.
Add the minced garlic to the pot, stirring continuously for about 1 minute until fragrant. Be cautious not to let it brown.
Incorporate the ground beef or turkey into the pot. Cook until the meat is well-browned, using a wooden spoon to break it apart, which should take about 5-7 minutes. Season generously with salt and pepper during this step.
Sprinkle the taco seasoning over the meat, stirring well to ensure the meat is evenly coated with spices.
Add the rinsed rice, black beans, diced tomatoes (including their juices), corn, and broth to the pot. Stir to combine all ingredients effectively. Bring the mixture to a rolling boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Allow the contents to simmer gently for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid. Remember to stir occasionally to prevent sticking.
After cooking, remove the pot from heat. Stir in the shredded cheddar cheese until it melts completely and blends through the dish.
With a fork, fluff the rice gently to separate the grains. Optionally, garnish with fresh cilantro for a burst of color and flavor before serving hot.

Notes

Serve with tortilla chips for added crunch.

Keyword one-pot, rice, spicy, taco