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.
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)
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.
Notes
Use day-old rice for best texture.
Customize with protein like chicken, beef, or tofu.
Top with avocado, sour cream, or hot sauce for added flavor.
To make it vegan, use plant-based cheese or omit the cheese.
Store leftovers for up to 4 days in the fridge or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 25mg
