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- 1 cup white or brown rice - 2 cups vegetable broth (or water) - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (15 oz) black beans, drained and rinsed - 1/2 cup corn (fresh, frozen, or canned) - 1 can (15 oz) diced tomatoes (with their juice) - 1 packet taco seasoning (about 1 oz) - 1 cup shredded cheddar cheese (or a blend) - 1/4 cup fresh cilantro, chopped (for garnish) Gather these ingredients before you start. They help make the dish flavorful and fun. You can choose white or brown rice based on your taste. The broth adds great flavor. If you don’t have broth, water works fine too. Olive oil gives a nice base for your veggies. Onions and bell peppers bring sweetness and crunch. Garlic adds a strong, tasty kick. The black beans and corn boost protein and texture. Diced tomatoes add moisture and tang. Taco seasoning is key for that bold flavor. Finally, cheese melts into the rice, making it creamy and delicious. Use fresh cilantro as a topping for color and freshness. These simple ingredients create a warm, cheesy dish you’ll love! {{ingredient_image_1}} - First, rinse 1 cup of rice under cold water. Keep rinsing until the water runs clear. This step helps remove extra starch and makes the rice fluffy. - Next, drain the rice well. In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and 1 diced bell pepper. Sauté for about 3-4 minutes until they are soft. - Now, stir in 2 minced garlic cloves. Cook for 1 minute until you smell the garlic's aroma. This step adds a lot of flavor to your dish. - Add the rinsed rice to the pot. Stir it well to coat the rice in the oil and mix with the veggies. Toast the rice for about 2 minutes to enhance its flavor. - Pour in 2 cups of vegetable broth (or water) into the pot. Then, add 1 can of diced tomatoes with juice, 1 can of black beans (drained and rinsed), and 1/2 cup of corn. Sprinkle in 1 packet of taco seasoning. - Stir everything together to combine all the flavors. This mixture should look colorful and appetizing. - Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes. The rice should absorb the liquid and become tender. Check the package for specific cooking times. - After cooking, remove the pot from heat. Fluff the rice gently with a fork to separate the grains. This step keeps the rice from becoming mushy. - Stir in 1 cup of shredded cheddar cheese until it melts and makes the rice creamy. This cheesy addition is what makes this dish so comforting. - Finally, season with salt and pepper to taste. Adjust the flavor to your liking for the best experience. To make fluffy rice, rinse it well. Rinse until the water runs clear. This step removes excess starch. Excess starch can make the rice sticky. After rinsing, drain it well to avoid too much water in the pot. When sautéing vegetables, start with the onion and bell pepper. Heat olive oil over medium heat. Add the diced onion and bell pepper to the pot. Cook for about 3-4 minutes until soft. Stir often to prevent burning. Then, add the minced garlic and cook for just one minute. Garlic adds a nice aroma and flavor. For the best cheese, use shredded cheddar or a blend. Cheddar melts well and adds great flavor. Other good options include Monterey Jack or Pepper Jack for a kick. To achieve a creamy texture, stir the cheese into the hot rice. Remove the pot from heat before adding cheese. This helps the cheese melt evenly without clumping. To adjust spice levels, consider the taco seasoning. Start with half a packet for less heat. Taste the mixture after cooking; you can add more later. You can also use mild salsa instead of taco seasoning for a different flavor. Adding extras like sour cream or avocado can enhance the dish. A dollop of sour cream adds creaminess. Fresh slices of avocado give a cool contrast to the spices. Don’t forget chopped cilantro for a fresh finish! Pro Tips Rinse Your Rice: Rinsing the rice helps remove excess starch, preventing it from becoming sticky and ensuring a fluffy texture. Customize Your Veggies: Feel free to add or substitute with other vegetables like zucchini or corn for added flavor and nutrition. Cheese Variations: Experiment with different types of cheese, such as Monterey Jack or pepper jack, for a unique twist on the flavor. Make it Spicy: Add diced jalapeños or a dash of hot sauce to give your Cheesy Taco Rice a spicy kick! {{image_2}} If you want to make Cheesy Taco Rice gluten-free, use certified gluten-free rice. Most rice types, like white or brown, are naturally gluten-free. Just check the package to be sure. For a vegan version, swap the cheese with a plant-based alternative. Nutritional yeast adds a cheesy flavor without dairy. You can also use vegetable broth instead of chicken broth for a full vegan meal. You can change the flavors by trying different taco seasonings. Some brands offer spicy or mild options. You could even mix your own seasoning using cumin, chili powder, and paprika. If you want more protein, add cooked chicken, beef, or turkey. Different beans, like pinto or kidney beans, can also change the dish's taste. Cheesy Taco Rice pairs well with many side dishes. Consider a fresh salad or some tortilla chips. You can also use it as a stuffing for tacos or burritos. Just spoon the rice into a tortilla, add your favorite toppings, and wrap it up. This makes a fun meal that everyone can enjoy! To store leftovers, place Cheesy Taco Rice in an airtight container. This keeps it fresh and tasty. In the fridge, it lasts about 3 to 4 days. Make sure to cool it down before putting it away. To freeze Cheesy Taco Rice, let it cool completely. Then, scoop portions into freezer-safe bags or containers. Squeeze out excess air to avoid freezer burn. It can stay good for up to 3 months. To reheat, thaw in the fridge overnight. Then, warm it up in a pot or microwave. Add a splash of broth or water to keep it moist. Cheesy Taco Rice is perfect for meal prep. You can prepare a big batch on the weekend. Use it for quick meals during the week. It works great for lunch or dinner. Try adding it to tacos or burritos for fun twists. You can also serve it with a salad for a full meal. What type of rice is best for this recipe? I recommend using either white or brown rice. White rice cooks faster, while brown rice offers more fiber. Both types work well in Cheesy Taco Rice. Choose based on what you have or prefer. Can I make Cheesy Taco Rice ahead of time? Yes, you can make it ahead! Prepare it, let it cool, and store it in the fridge. Reheat when you’re ready to eat. The flavors will blend even more overnight. How many calories per serving? This recipe has about 400 calories per serving. It is filling and packed with flavor, making it a great meal choice. Any health benefits from the ingredients? Yes, the black beans provide protein and fiber. The bell pepper adds vitamins A and C. Using vegetable broth adds nutrients without many calories. Can I cook it in a rice cooker or Instant Pot? Absolutely! For a rice cooker, follow the same steps but add all ingredients at once. For the Instant Pot, use the sauté function first, then add everything and cook on high pressure for about 5 minutes. Options for customizing spice levels? You can adjust spice levels by adding more or less taco seasoning. For extra heat, add diced jalapeños or sprinkle in some cayenne pepper. Enjoy it as spicy as you like! This blog discussed making Cheesy Taco Rice. We covered the main ingredients like rice, broth, and beans. I shared step-by-step instructions for cooking and gave helpful tips for flavor and texture. You can also explore variations for different diets and learn about storage options. In conclusion, this dish is versatile and easy to prepare. With a few simple swaps, you can make it your own. Enjoy this meal for lunch, dinner, or meal prep. It’s a tasty way to satisfy your cravings!

Cheesy Taco Rice

A delicious and cheesy rice dish with taco flavors, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup white or brown rice
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with their juice)
  • 1 packet (about 1 oz) taco seasoning
  • 1 cup shredded cheddar cheese
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • to taste salt and pepper

Instructions
 

  • Rinse the rice under cold water until the water runs clear. Drain well.
  • In a medium pot, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing for about 3-4 minutes, until softened.
  • Stir in minced garlic and cook for an additional 1 minute until fragrant.
  • Add the rinsed rice to the pot, stirring it to coat in the oil and mix with the vegetables. Toast the rice for about 2 minutes.
  • Pour in the vegetable broth (or water), then add the diced tomatoes (with juice), black beans, corn, and taco seasoning. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and liquid is absorbed.
  • Once cooked, remove from heat and fluff the rice with a fork. Stir in the shredded cheese until melted and creamy.
  • Season with salt and pepper to taste.

Notes

Serve with sour cream and avocado for extra creaminess.
Keyword cheesy, rice, taco, vegetarian