Name: Cheesy Taco Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked rice (white or brown); 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (frozen or canned); 1 (10 oz) can diced tomatoes with green chilies; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese; 1/4 cup chopped cilantro (optional); Juice of 1 lime (optional)

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Cheesy Taco Rice is my go-to solution when I want something hearty, cheesy, and fast—especially when I have leftover rice to use up. This one-pan Tex-Mex inspired dish is loaded with tender veggies, bold spices, black beans, corn, and melty cheddar cheese. It’s a weeknight dinner that’s ready in just 15 minutes, and every bite delivers comfort with a kick of flavor.

Cheesy Taco Rice

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked rice (white or brown)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced

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

1 cup corn kernels (frozen or canned)

1 (10 oz) can diced tomatoes with green chilies

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese

¼ cup chopped cilantro (optional)

Juice of 1 lime (optional)

Directions

I heat olive oil in a large skillet over medium heat.

I add the diced onion and cook it for 2–3 minutes until it becomes translucent.

Then I stir in the garlic and bell pepper and sauté everything for another 2–3 minutes.

Next, I add the black beans, corn, and diced tomatoes (with juices), then mix in the chili powder, cumin, paprika, salt, and pepper.

I stir in the cooked rice until it’s all combined and heated through, which takes about 2–3 more minutes.

I sprinkle the shredded cheddar cheese on top and cover the skillet for about 2 minutes so the cheese melts nicely.

Finally, I take it off the heat and add a sprinkle of cilantro and a squeeze of lime juice before serving (if I’m using them).

Servings and timing

This recipe makes 4 servings and takes just 15 minutes total—5 minutes to prep and 10 minutes to cook. Each serving comes in around 365 calories, making it both satisfying and balanced for a meatless meal.

Variations

Spicy Kick: I add chopped jalapeños or a pinch of cayenne for more heat.

Protein Boost: Sometimes I stir in leftover chicken, ground beef, or crumbled tofu.

Cheese Swap: Monterey Jack or a Mexican blend cheese also works well.

Low-Carb Version: I’ve made this using cauliflower rice, and it still hits the spot.

Toppings: I like topping mine with sour cream, avocado slices, or hot sauce for extra flair.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I use the microwave or a skillet over medium heat. If the rice looks a bit dry, I add a splash of water or broth before reheating to bring back the moisture.

FAQs

What kind of rice works best for this recipe?

I’ve found that day-old rice (white or brown) works best because it doesn’t get mushy. Freshly cooked rice can be used too, but I let it cool slightly first to avoid excess moisture.

Can I make this dish vegan?

Yes, I just swap the cheddar cheese for a plant-based cheese or skip it entirely. The rest of the ingredients are already vegan-friendly.

Can I freeze Cheesy Taco Rice?

Yes, I freeze portions in airtight containers for up to 2 months. I thaw it overnight in the fridge and reheat it in the microwave or on the stovetop.

What if I don’t have diced tomatoes with green chilies?

I use regular diced tomatoes and add a chopped green chili or a splash of hot sauce. It gives a similar flavor profile without needing the exact can.

How can I make it more filling?

I’ve added ground meat, extra beans, or even a fried egg on top to bulk it up. It turns this simple dish into a full, satisfying meal.

Conclusion

Cheesy Taco Rice is one of those comforting dishes I keep coming back to. It’s easy, fast, and full of bold, satisfying flavors that make me feel like I put in way more effort than I did. Whether I’m feeding my family, using up leftovers, or just want something warm and cheesy, this recipe always delivers.

Recipe:

Cheesy Taco Rice

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Cheesy Taco Rice is a quick, hearty, one-pan Tex-Mex inspired dish featuring leftover rice, black beans, corn, veggies, bold spices, and melty cheddar cheese. Ready in 15 minutes, it's comforting, customizable, and vegetarian-friendly.

Instructions

Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2–3 minutes until translucent.
Stir in the garlic and bell pepper; sauté for another 2–3 minutes.
Add the black beans, corn, and diced tomatoes (with juices). Mix in the chili powder, cumin, paprika, salt, and pepper.
Stir in the cooked rice and combine thoroughly, cooking for another 2–3 minutes until heated through.
Sprinkle shredded cheddar cheese on top, cover the skillet, and let the cheese melt for about 2 minutes.
Remove from heat and top with chopped cilantro and a squeeze of lime juice if using. Serve warm.