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Cheesy One Pot Taco Rice

Course Dinner
Keyword Ground Beef, One Pot
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 473kcal

Equipment

  • 3.5 quart covered braiser or skillet or larger

Ingredients

  • 3 tablespoons olive oil divided
  • 1/2 cup onion diced
  • 1 jalapeño minced
  • 3 cloves garlic minced
  • 1 pound extra lean ground beef
  • 1 cup extra long grain rice
  • 2 1/2 cups low-sodium beef broth
  • 1 14.5 oz can fire-roasted diced tomatoes drained
  • 1 15 oz can fire-roasted corn drained
  • 1 15 oz can black beans drained
  • 1 8 oz can tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups Colby jack cheese shredded

Instructions

  • Sauté onions and jalapeño in 2 tablespoons of olive oil over medium heat until they start to soften. Add garlic and sauté for another minute. Add ground beef to pan and cook, breaking up as it browns.
  • Push ground beef mixture to one side of pan and add remaining olive oil to other side of pan. Add rice to remaining olive oil and brown until rice is lightly toasted. Stir ground beef and rice together and add in beef broth. Stir in tomatoes, corn, black beans, tomato sauce, and all seasonings. Bring to a simmer, cover, and cook on low to medium-low for 20-25 minutes until rice is tender. Taste and adjust seasoning as needed. Turn off heat and stir in 1 cup of cheese. Top with remaining cup of cheese and cover and let melt. Top with fresh cilantro.

Nutrition

Calories: 473kcal | Carbohydrates: 29g | Protein: 31g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 902mg | Potassium: 622mg | Fiber: 1g | Sugar: 1g | Vitamin A: 831IU | Vitamin C: 4mg | Calcium: 331mg | Iron: 3mg