Description
Ingredients
Scale
- 1 cup long-grain rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup vegetable broth
- 1 tablespoon taco seasoning
- 1 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add rice and toast for 2-3 minutes.
- Stir in black beans, corn, diced tomatoes, vegetable broth, and taco seasoning.
- Bring to a boil, then reduce heat to low and cover.
- Cook for 20 minutes or until rice is tender.
- Stir in shredded cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- Feel free to add your favorite vegetables.
- Can be made ahead and reheated.
- Adjust spice level by adding more or less taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg