Description
This Taco Night Rice Recipe is a flavorful and easy-to-make dish that is perfect for a weeknight dinner or as a side dish for your favorite Mexican-inspired meals. With the delicious combination of rice, beans, corn, and cheese, this dish is sure to be a hit with your family and friends.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 2 cups chicken or vegetable broth
Seasonings:
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Additional Ingredients:
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Heat Olive Oil: Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened. Stir in the garlic and rice, and toast until the rice is slightly golden.
- Add Ingredients: Pour in the broth and add the diced tomatoes with green chilies, chili powder, cumin, paprika, and salt. Stir to combine.
- Cook Rice: Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
- Finish Dish: Remove from heat and stir in the black beans, corn, and cheese. Let sit for a few minutes until the cheese is melted. Garnish with cilantro and lime wedges.
Notes
- Use brown rice for added fiber—adjust cook time and liquid.
- Add cooked ground beef or shredded chicken for a heartier version.
- Great as a taco or burrito filling, or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
