Name: One-Pot Taco Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 cup long-grain white rice, rinsed; 1 can (14 /410g) diced tomatoes with juices; 1 can (15oz/425g) black beans, drained and rinsed; 1 cup frozen corn; 2 1/4 cups chicken broth; 2-3 tablespoons taco seasoning; 1 cup shredded cheddar cheese; Salt & pepper, to taste; Chopped cilantro, for serving

Description

A delicious and easy one-pot meal combining ground beef, rice, and a medley of flavors, perfect for busy weeknights.

Ingredients

Scale

1 lb ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice, rinsed
1 can (14 /410g) diced tomatoes with juices
1 can (15oz/425g) black beans, drained and rinsed
1 cup frozen corn
2 1/4 cups chicken broth
2–3 tablespoons taco seasoning
1 cup shredded cheddar cheese
Salt & pepper, to taste
Chopped cilantro, for serving

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Instructions

Grab your biggest, heaviest lidded skillet or Dutch oven and heat it up over medium heat. Add the ground beef and cook, breaking it up with a spoon as you go, until no longer pink. If there’s more grease than you care for, drain some off.
Pour in the rice, stirring to get everything coated well and the grains kind of glossy.
Add the diced tomatoes (juice and all), black beans, corn, chicken broth, and sprinkle in your taco seasoning. Stir it all together until well mixed.
Bring it all to a gentle simmer—then slap the lid on, reduce heat to low, and let it cook until the rice is tender and the liquid is mostly absorbed.
Once the rice is tender, give everything a big stir. Sprinkle the cheese over the top, pop the lid back on, and turn off the heat. The cheese will get fabulously melty in about 2-3 minutes.
Taste for salt and pepper, then serve right from the pot, maybe with chopped cilantro on top.

Notes

This recipe can use ground turkey instead of beef for a healthier option.
Feel free to substitute pinto beans or leave them out depending on what you have available.
If you prefer, a dollop of sour cream can be served on top for extra creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 600
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 35g
Cholesterol: 90mg