Name: One Pot Cheesy Taco Rice recipe
Ingredients: For the Base & Protein: 1 tablespoon olive oil or avocado oil; 1 pound (450g) ground beef (80/20 or 85/15 recommended), ground turkey, or ground chicken; Vegetarian Option: 1 (15-ounce) can black beans, rinsed and drained, PLUS 1 (15-ounce) can pinto beans, rinsed and drained, OR 12-16 ounces plant-based ground “meat”; 1 medium yellow onion, finely chopped (about 1 cup); 1 bell pepper (any color), cored, seeded, and chopped (about 1 cup); 2-3 cloves garlic, minced; For the Taco Flavor & Rice: 1 packet (1 ounce / 28g) taco seasoning (low-sodium preferred, or 2-3 tablespoons homemade taco seasoning); 1 can (10 ounces / 283g) diced tomatoes with green chilies (like Ro*Tel), undrained; 1 cup (240ml) salsa of your choice (mild, medium, or hot); 3 cups (720ml) chicken broth or beef broth (or vegetable broth for vegetarian option), low-sodium preferred; 1 1/2 cups (300g) long-grain white rice, rinsed thoroughly until water runs mostly clear; For the Cheesy Topping & Garnish: 1 1/2 – 2 cups (170-226g) shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend; Optional Toppings for Serving: Chopped fresh cilantro; Sour cream or plain Greek yogurt; Diced avocado or guacamole; Sliced green onions; Pickled jalapeños; Crushed tortilla chips; Extra salsa or pico de gallo; Ground Meat/Vegetarian Protein: Choose your favorite. If using ground meat, draining excess fat after browning is recommended for a less greasy dish. For vegetarian, a combination of beans adds great texture and protein; plant-based grounds also work very well.; Taco Seasoning: Use your favorite store-bought packet or a homemade blend. If your seasoning is very salty, you may not need to add extra salt to the dish.; Diced Tomatoes with Green Chilies (Ro*Tel): This adds a nice kick and flavor. If you prefer less heat, you can use a can of plain diced tomatoes and add a small (4-ounce) can of mild diced green chilies separately, or just use plain diced tomatoes.; Salsa: Your choice of salsa will significantly impact the flavor profile. Use one you love!; Broth: Using broth instead of water adds much more flavor to the rice.; Rice: Long-grain white rice works best for this recipe, absorbing the flavors well and cooking to a fluffy texture. Rinsing the rice removes excess starch, preventing it from becoming too sticky.; Cheese: A good melting cheese is key. Pre-shredded is convenient, but shredding your own from a block often results in better melting.

Ingredients

Scale

- For the Base & Protein:
  - - 1 tablespoon olive oil or avocado oil
  - - 1 pound (450g) ground beef (80/20 or 85/15 recommended), ground turkey, or ground chicken
  - - Vegetarian Option: 1 (15-ounce) can black beans, rinsed and drained, PLUS 1 (15-ounce) can pinto beans, rinsed and drained, OR 12-16 ounces plant-based ground “meat”
  - - 1 medium yellow onion, finely chopped (about 1 cup)
  - - 1 bell pepper (any color), cored, seeded, and chopped (about 1 cup)
  - - 2–3 cloves garlic, minced

- For the Taco Flavor & Rice:
  - - 1 packet (1 ounce / 28g) taco seasoning (low-sodium preferred, or 2–3 tablespoons homemade taco seasoning)
  - - 1 can (10 ounces / 283g) diced tomatoes with green chilies (like Ro*Tel), undrained
  - - 1 cup (240ml) salsa of your choice (mild, medium, or hot)
  - - 3 cups (720ml) chicken broth or beef broth (or vegetable broth for vegetarian option), low-sodium preferred
  - - 1 1/2 cups (300g) long-grain white rice, rinsed thoroughly until water runs mostly clear

- For the Cheesy Topping & Garnish:
  - - 1 1/2 – 2 cups (170-226g) shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend
  - - Optional Toppings for Serving:
      - Chopped fresh cilantro
      - Sour cream or plain Greek yogurt
      - Diced avocado or guacamole
      - Sliced green onions
      - Pickled jalapeños
      - Crushed tortilla chips
      - Extra salsa or pico de gallo

A Note on Ingredients:

- Ground Meat/Vegetarian Protein: Choose your favorite. If using ground meat, draining excess fat after browning is recommended for a less greasy dish. For vegetarian, a combination of beans adds great texture and protein; plant-based grounds also work very well.

- Taco Seasoning: Use your favorite store-bought packet or a homemade blend. If your seasoning is very salty, you may not need to add extra salt to the dish.

- Diced Tomatoes with Green Chilies (Ro*Tel): This adds a nice kick and flavor. If you prefer less heat, you can use a can of plain diced tomatoes and add a small (4-ounce) can of mild diced green chilies separately, or just use plain diced tomatoes.

- Salsa: Your choice of salsa will significantly impact the flavor profile. Use one you love!

- Broth: Using broth instead of water adds much more flavor to the rice.

- Rice: Long-grain white rice works best for this recipe, absorbing the flavors well and cooking to a fluffy texture. Rinsing the rice removes excess starch, preventing it from becoming too sticky.

- Cheese: A good melting cheese is key. Pre-shredded is convenient, but shredding your own from a block often results in better melting.

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Instructions

1. Brown Meat & Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven (at least 5-6 quart capacity with a lid) over medium-high heat.
  - - If using ground meat: Add the ground meat and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.
  - - Add the chopped onion and bell pepper to the pot with the browned meat (or to the empty pot if starting vegetarian). Sauté for 5-7 minutes, or until the vegetables are softened.
  - - Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
  - - If using plant-based ground “meat”: Add it with the onions and bell peppers and cook according to package directions, breaking it apart.

1. Add Seasoning & Tomatoes: Sprinkle the taco seasoning over the meat/vegetable mixture. Stir well to coat everything and cook for 1 minute more, allowing the spices to toast slightly.

1. Stir in the undrained can of diced tomatoes with green chilies and your chosen salsa. Mix well.

Part 2: Cook the Rice

1. Add Broth and Rice: Pour in the broth and add the rinsed long-grain white rice.
  - - If using canned beans (vegetarian option): Stir them in now.

1. Stir everything together, ensuring the rice is mostly submerged in the liquid.

1. Bring to a Simmer & Cook: Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 18-22 minutes, or until most of the liquid has been absorbed and the rice is tender.
  - - Important: Do not lift the lid or stir the rice during this cooking period. This allows the rice to steam properly and cook evenly.

Part 3: Get Cheesy & Finish

1. Check Rice: After 18-22 minutes, remove the lid. The rice should be tender, and most of the liquid absorbed. If there’s still a lot of visible liquid, cover and cook for another 3-5 minutes.

1. Add Cheese: Turn off the heat. Sprinkle the shredded cheese evenly over the top of the taco rice.

1. Melt Cheese & Rest: Replace the lid on the pot and let it stand, off the heat, for 5-10 minutes. This allows the cheese to melt beautifully and the flavors to meld further. The residual heat will do all the work.

Part 4: Serve with Toppings

1. Fluff and Serve: After resting, gently fluff the rice mixture with a fork, trying to keep some of the melted cheese on top.

1. Garnish and Enjoy: Ladle the One-Pot Cheesy Taco Rice into bowls. Set out a variety of optional toppings (chopped cilantro, sour cream, avocado, etc.) so everyone can customize their bowl.

Nutrition

Serving Size: one normal portion
Calories: 450-600