Description
A flavorful twist on comfort food that combines the rich flavors of tacos with the warmth of rice. Quick, easy, and kid-approved!
Ingredients
- 3 cups quick cooking rice
- 2 tablespoons taco seasoning
- 3.5 cups chicken broth
- 14 oz can diced tomatoes with chilies, drained
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 3 cloves garlic, minced
- 1/2 cup canned black beans, washed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup Colby Jack cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 3/4 cup cilantro, chopped
Instructions
- In a large pot or Dutch oven, add all ingredients except for the cheese and cilantro.
- Stir to combine, then bring to a boil over medium heat.
- Cover the pot and simmer for 10-12 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and stir in the shredded cheeses and cilantro until melted and fully mixed.
- Serve immediately and enjoy!
Notes
Consider garnishing with avocado or serving with tortilla chips for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican