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One-pot cheesy taco rice with black beans and melted cheese

One-Pot Cheesy Taco Rice

Seasoned ground turkey, rice, beans and tomatoes simmered together in one pot and finished with a blanket of melty cheese. A bold, budget-friendly family dinner in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 small onion diced
  • 1 packet (1 oz) taco seasoning or 2 tablespoons homemade
  • 1 cup long-grain white rice uncooked
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (15 oz) black beans drained and rinsed
  • 2 cups low-sodium beef or chicken broth
  • 1½ cups shredded cheddar or Mexican-blend cheese
  • Toppings sour cream, salsa, green onions, avocado

Method
 

  1. Heat the oil in a large pot or deep skillet over medium-high heat. Add the ground turkey and onion and cook for 6–7 minutes, breaking up the meat, until browned. Drain excess fat if needed.
  2. Stir in the taco seasoning and cook for 1 minute.
  3. Add the rice, diced tomatoes with their juices, black beans, and broth. Stir well and bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and most of the liquid is absorbed.
  5. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork.
  6. Sprinkle the cheese over the top, cover for 2–3 minutes until melted, and serve with your favorite toppings.

Notes

  • Make it meatless by skipping the meat and adding a second can of beans.
  • Brown rice works too; increase the broth to 2½ cups and simmer 40–45 minutes.
  • Stir in 1 cup of frozen corn with the rice for extra veggies.
  • Use pepper jack cheese for a little heat.