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- 1 cup white or brown rice - 2 cups vegetable broth (or water) - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes, with juice - 1 packet (about 1 oz) taco seasoning - 1 cup shredded cheddar cheese - 1/2 cup corn - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste For Cheesy Taco Rice, you can choose either white or brown rice. Brown rice offers more nutrients but takes longer to cook. White rice cooks faster and has a softer texture. I often use vegetable broth instead of water. The broth gives the rice a richer flavor. Fresh ingredients like onion, garlic, and bell peppers enhance the taste. You can use canned tomatoes and beans for convenience. They add great flavor and texture too. Don't forget the taco seasoning; it brings everything together with its spices. - Alternate beans: pinto or kidney beans - Cheese variety: Monterey Jack or pepper jack - Vegetable enhancements: zucchini or corn You can add different beans for extra protein. Pinto or kidney beans work well and taste great. Consider using other cheeses like Monterey Jack. It melts beautifully and adds a creamy touch. For veggies, try adding zucchini or more corn. They add color and nutrients to your dish. Don't hesitate to mix and match based on what you like or have at home. {{ingredient_image_2}} First, rinse the rice under cold water. Use a fine-mesh strainer until the water runs clear. This step removes extra starch. It helps the rice become fluffy. Drain the rice well. Next, heat a medium pot over medium heat. Add 1 tablespoon of olive oil. Once the oil is hot, add the diced onion and bell pepper. Sauté them for about 3-4 minutes. Stir occasionally until they soften and smell great. Now, add the minced garlic. Stir it for another minute. This will make your kitchen smell amazing. Then, add the rinsed rice. Stir well to coat the rice in the oil. Toast the rice for about 2 minutes. Keep stirring to avoid burning. After toasting the rice, pour in 2 cups of vegetable broth. If you don’t have broth, water works too. Add the canned diced tomatoes with their juice. Then, mix in the black beans and corn. Don’t forget to add the taco seasoning. Stir everything together well. Now, turn up the heat to bring the mixture to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes. This is the time it takes for the rice to become tender. When the cooking time is up, take the pot off the heat. Use a fork to fluff the rice gently. Incorporate 1 cup of shredded cheddar cheese into the rice. Stir until the cheese melts and blends in well. Finally, taste your dish. Adjust the seasoning with salt and pepper as needed. This step ensures the flavors are just right for you. Enjoy your cheesy taco rice! To avoid mushy rice, rinse the rice before cooking. This step removes excess starch. Rinsing helps achieve fluffy rice. Use a fine-mesh strainer and run cold water over the rice until it runs clear. Drain it well after rinsing. For cooking times, follow the package instructions for your rice. Most white rice takes about 18 minutes. Brown rice will need about 30 minutes. If you use a different type of rice, adjust the liquid and cooking time as needed. For visual appeal, serve Cheesy Taco Rice in bright bowls. Garnish with fresh chopped cilantro for color. You can also add a dollop of sour cream on top. Slices of creamy avocado enhance both flavor and texture. Pair this dish with tortilla chips or a fresh salad for a complete meal. Enjoy your beautiful and tasty creation! Pro Tips Rinse the Rice: Always rinse your rice under cold water to remove excess starch. This will help achieve a fluffy texture rather than sticky rice. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or corn to enhance flavor and nutrition. Cheese Variations: Experiment with different types of cheese such as pepper jack for a spicy kick, or a mix of cheeses for depth of flavor. Serving Suggestions: Serve with toppings like avocado, lime wedges, or sour cream for added creaminess and flavor contrast. {{image_4}} You can easily swap ingredients in Cheesy Taco Rice. If you want a vegetarian meal, use veggies instead of meat. Try adding mushrooms or more beans. For spice levels, you have options. Use a mild taco seasoning for a gentle heat. If you like it hot, add cayenne pepper or use spicy salsa. Cheesy Taco Rice is great on its own, but it can serve different roles. As a side dish, it pairs well with grilled chicken or fish. Just scoop some on the plate next to the protein. You can also make a burrito bowl! Layer the rice with toppings like lettuce, sour cream, and salsa. Add diced avocado for creaminess and flavor. Enjoy it in a bowl, or wrap it in a tortilla for a tasty meal. To keep your Cheesy Taco Rice fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This keeps moisture in and smells out. Store in the fridge for up to three days. - Freezing: For longer storage, freeze the rice. Use a freezer-safe container or bag. It can last up to three months. Label the container with the date for easy tracking. To enjoy your Cheesy Taco Rice again, try these methods: - Microwave: Place the rice in a microwave-safe bowl. Add a splash of water to keep it moist. Cover loosely and heat on high for 1-2 minutes. Stir halfway through for even heating. - Stovetop: Heat a skillet over low heat. Add the rice and a small amount of water. Stir often until heated through. This method helps keep the texture nice. - Refreshing: Mix in a little extra cheese or fresh cilantro when reheating. This adds flavor and makes the dish feel new again. To add some heat to your Cheesy Taco Rice, consider these spicy options: - Jalapeños: Fresh or pickled, they add a nice kick. - Hot sauce: A few dashes can spice things up. - Cayenne pepper: A pinch will enhance the heat, but use it sparingly. - Chipotle in adobo: This gives both heat and smoky flavor. You can mix these into the rice while cooking or top your serving with them. Adjust the spice level to your taste! Yes, you can use instant rice! Cooking times will change. Instant rice cooks quickly, usually in about 5 to 10 minutes. Here’s how to adapt: - Skip rinsing: Instant rice doesn't need rinsing. - Adjust liquids: Use less broth since instant rice absorbs less. - Add instant rice later: Stir it in after sautéing veggies, then add water. This way, your Cheesy Taco Rice will still turn out great! For a well-rounded meal, consider these side dishes: - Guacamole: Creamy and rich, it balances the flavors. - Corn salad: A fresh, crunchy option that complements the rice. - Taco toppings: Sour cream, salsa, or chopped onions add variety. For drinks, try: - Lemonade: Its sweetness pairs well with the savory rice. - Iced tea: A refreshing choice that won't overpower the meal. These pairings will elevate your dining experience! Cheesy Taco Rice is a fun and tasty dish to make. We covered key ingredients, like rice and flavor boosters. You learned the steps for perfect cooking, from rinsing rice to fluffing it with cheese. We explored tips for success and creative variations to suit your taste. Don't forget the best ways to store leftovers. With these ideas, you can enjoy a simple meal anytime. Experiment with flavors and serving styles to make it your own. Happy cooking!

Cheesy Taco Rice Delight

A delicious and vibrant dish combining rice, beans, and cheese with a taco seasoning twist.
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, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes, including their juice
  • 1 packet (about 1 oz) taco seasoning
  • 1 cup shredded cheddar cheese
  • 1/2 cup corn
  • 1/4 cup fresh cilantro, chopped
  • to taste salt and pepper

Instructions
 

  • Begin by rinsing the rice under cold running water in a fine-mesh strainer until the water runs clear. This process removes excess starch and helps achieve fluffy rice. Drain thoroughly.
  • In a medium-sized pot, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  • Add the minced garlic to the pot and stir for an additional minute, allowing the garlic’s aroma to release.
  • Incorporate the rinsed rice into the pot, stirring well to coat it in the oil and mix it with the sautéed vegetables. Toast the rice for about 2 minutes, stirring continuously to prevent burning.
  • Carefully pour in the vegetable broth (or water) and add the canned diced tomatoes with their juice, black beans, corn, and taco seasoning. Stir the mixture thoroughly to combine all ingredients.
  • Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
  • After the cooking time is complete, remove the pot from heat. Fluff the rice gently with a fork and mix in the shredded cheddar cheese until it melts into a creamy consistency.
  • Taste the dish and adjust seasoning with salt and pepper as necessary for optimal flavor.

Notes

For an appealing presentation, serve in attractive bowls, garnished with cilantro. Consider adding sour cream and avocado for extra flavor.
Keyword cheesy, rice, taco, vegetarian