One-Pot Taco Rice and Beans

In recent years, one-pot meals have surged in popularity among home cooks and busy families. Their appeal lies in the simplicity and convenience they offer, allowing for a hearty, delicious meal without the hassle of multiple pots and pans. One standout dish in this category is the Taco Fiesta One-Pot Rice & Beans. This vibrant and flavorful recipe not only embodies the spirit of taco night but also transforms it into an easy, all-in-one meal that satisfies both the palate and nutritional needs.

Discover the joy of cooking with Taco Fiesta One-Pot Rice & Beans—a quick and flavorful dish that brings the spirit of taco night to your table. Packed with protein-rich black beans, wholesome rice, and vibrant spices, this one-pot meal is both nutritious and satisfying. Perfect for busy weeknights, it can be easily customized to fit any dietary preference. Enjoy the delightful flavors and convenience of this all-in-one meal that the whole family will love!

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Ingredients

1 cup long-grain white rice

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

1 can (15 oz) diced tomatoes with green chilies

1 cup vegetable broth (or chicken broth)

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 packet taco seasoning (about 1 ounce)

1 cup corn (fresh, canned, or frozen)

1 cup bell peppers, diced (any color)

1 jalapeño, diced (optional, for added heat)

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Lime wedges (for serving)

Instructions

In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced bell peppers and jalapeño (if using) to the pot. Sauté for another 3-4 minutes until the peppers start to soften.

Stir in the rice, taco seasoning, and a pinch of salt and pepper. Sauté for about 2 minutes, allowing the rice to toast slightly and absorb the flavors.

Pour in the vegetable broth, canned diced tomatoes (with liquid), and black beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Once the rice is cooked, fluff it with a fork, then stir in the corn and half of the shredded cheese. Cover the pot again and let it sit for an additional 5 minutes until the cheese is melted.

Give the dish a final stir; taste and adjust seasoning if necessary. Sprinkle the remaining cheese on top and garnish with fresh cilantro.

Serve your Taco Rice and Beans with lime wedges on the side for a zesty kick!

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4