One-Pot Taco Rice and Beans

In today's fast-paced world, finding time to prepare a nutritious and delicious meal can often feel like a daunting task, especially on busy weeknights. One-pot meals have emerged as a lifesaver for families looking to streamline dinner prep while still enjoying a hearty, satisfying dish. One such meal that checks all the boxes for convenience and taste is the One-Pot Taco Rice and Beans Delight. This recipe not only simplifies the cooking process but also promises a burst of vibrant flavors and textures that will delight your family.

Discover a delicious and nutritious family meal with One-Pot Taco Rice and Beans Delight! This quick recipe combines long-grain rice, protein-rich black beans, and vibrant vegetables for a satisfying dish that's perfect for busy weeknights. It's easily customizable to fit vegetarian, vegan, or other dietary preferences. With flavorful taco seasoning and the option to add your favorite toppings, this one-pot meal is sure to become a staple in your dinner rotation. Enjoy simplicity without sacrificing taste!

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Ingredients

1 cup long-grain white rice

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

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, chopped

1 bell pepper (red or green), diced

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon taco seasoning (store-bought or homemade)

2 cups vegetable broth (or chicken broth)

1 cup corn (frozen or canned)

1 cup shredded cheese (cheddar or Mexican blend)

Salt and pepper to taste

Fresh cilantro, diced avocado, and lime wedges for garnish

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 1 minute until fragrant.

Combine Rice and Seasoning: Stir in the rice and taco seasoning, mixing well to coat the rice in the spices. Toast the rice for about 2-3 minutes, stirring frequently to prevent it from sticking.

Add Remaining Ingredients: Pour in the vegetable broth, then add the black beans, diced tomatoes with green chilies, and corn. Stir everything together, ensuring there are no dry spots of rice.

Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Avoid lifting the lid too often to keep the steam in.

Add Cheese: Once the rice is cooked, remove the pot from heat. Sprinkle the shredded cheese on top, cover, and let it sit for another 5 minutes until the cheese is melted.

Serve: Fluff the rice with a fork and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro, diced avocado, and lime wedges on the side.

Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings