Why You’ll Love This Recipe
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Quick and Easy: Ready in under 30 minutes with simple ingredients.
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Family-Friendly: Mild, cheesy, and packed with familiar taco flavors.
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Versatile: Serve as a side or top with protein like ground beef, chicken, or beans.
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Comfort Food: Cheesy, flavorful, and satisfying.
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Minimal Cleanup: Made in one pot for easy cooking and cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup long-grain white rice
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon taco seasoning
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1 ½ cups chicken broth (or vegetable broth)
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1 cup canned diced tomatoes with green chilies, drained
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1 cup shredded cheddar cheese
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Salt and pepper to taste
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Optional toppings: chopped cilantro, sliced jalapeños, sour cream, diced avocado
Directions
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Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
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Add Rice and Seasoning: Stir in the rice and taco seasoning, coating the rice evenly with oil and spices.
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Add Liquids and Tomatoes: Pour in the chicken broth and add the drained diced tomatoes with green chilies. Stir to combine.
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Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
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Add Cheese: Remove from heat and stir in shredded cheddar cheese until melted and creamy.
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Season and Serve: Taste and adjust salt and pepper if needed. Garnish with optional toppings before serving.
Servings and Timing
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Servings: 4
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Prep Time: 5 minutes
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Cook Time: 25 minutes
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Total Time: 30 minutes
Variations
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Add Protein: Mix in cooked ground beef, shredded chicken, or black beans for a complete meal.
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Spice Level: Add jalapeños or hot sauce for extra heat.
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Cheese Options: Use pepper jack, Monterey Jack, or a Mexican cheese blend.
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Veggie Boost: Add diced bell peppers, corn, or zucchini for more veggies.
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Cilantro Lime: Stir in fresh cilantro and a squeeze of lime juice before serving for brightness.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or on the stovetop with a splash of broth or water to restore moisture.
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Freezing: Can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use brown rice instead of white rice?
Yes, but cooking time will be longer (about 40-45 minutes) and you may need additional liquid.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but check your taco seasoning to be sure.
Can I make this vegan?
Use vegetable broth and omit cheese or use vegan cheese alternatives.
What if I don’t have canned tomatoes with chilies?
Regular diced tomatoes work, or add chopped fresh jalapeños for heat.
Can I prepare this ahead of time?
Yes, make it ahead and reheat when ready to serve.
How do I prevent the rice from sticking to the pot?
Use enough liquid, keep heat low when simmering, and avoid stirring while cooking.
Can I use pre-cooked rice?
Yes, but add it at the end just to warm through with cheese.
What other cheeses can I use?
Monterey Jack, Colby, or a Mexican blend are great options.
Can I double the recipe?
Yes, just double all ingredients and use a larger pot.
Can I add beans?
Yes, black or pinto beans make a hearty addition.
Conclusion
Cheesy Taco Rice is a deliciously simple and versatile dish that brings bold taco flavors to a comforting cheesy rice base. Quick to prepare and loved by all ages, it’s perfect for busy weeknights, easy meal prep, or a satisfying side dish. Customize with your favorite proteins and toppings to make it your own!
Cheesy Taco Rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack, Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy Taco Rice is a quick, flavorful one-pot meal combining seasoned taco-spiced rice with melted cheddar cheese. Perfect for a comforting weeknight dinner or a versatile side, this dish offers cheesy, savory goodness with simple ingredients and minimal cleanup. Customize with your favorite toppings or proteins for a family-friendly favorite.
Ingredients
- 1 cup long-grain white rice
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon taco seasoning
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1 ½ cups chicken broth (or vegetable broth)
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1 cup canned diced tomatoes with green chilies, drained
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1 cup shredded cheddar cheese
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Salt and pepper, to taste
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream, diced avocado
Instructions
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Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds.
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Add Rice and Seasoning: Stir in rice and taco seasoning, coating evenly.
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Add Liquids and Tomatoes: Pour in chicken broth and add drained diced tomatoes with green chilies. Stir to combine.
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Cook the Rice: Bring to a boil, reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid absorbed.
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Add Cheese: Remove from heat and stir in shredded cheddar cheese until melted and creamy.
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Season and Serve: Adjust salt and pepper to taste. Garnish with optional toppings as desired and serve warm.
Notes
For longer cooking with brown rice, increase liquid and cooking time.Avoid stirring rice while cooking to prevent sticking.Use vegetable broth for vegan versions and substitute vegan cheese.Double recipe for larger portions and adjust pot size accordingly.
