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- 1 cup long-grain white rice - 1 lb ground turkey (or beef) - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 cup corn kernels (fresh or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon taco seasoning - 2 cups vegetable or chicken broth - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro - Avocado slices The main ingredients form the hearty base of this dish. Long-grain white rice gives a nice texture. Ground turkey is lean and tasty. Black beans add protein and fiber. Diced tomatoes with green chilies bring a bit of spice. Corn adds sweetness and color. The seasonings and other ingredients pack in flavor. Onion and garlic create a savory aroma. Taco seasoning gives that classic taco taste. Broth keeps everything moist. Olive oil helps cook the onion and garlic well. Cheddar cheese adds creaminess and richness when melted. For optional garnishes, fresh cilantro brightens each bite. Avocado slices add creaminess and a cool touch. Feel free to mix and match according to your taste. This dish is all about making it your own! 1. Sautéing onion and garlic Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium diced onion and 2 minced garlic cloves. Cook them for 3-4 minutes until the onion turns soft and clear. This makes the base for great flavor. 2. Cooking ground turkey until browned Next, add 1 pound of ground turkey to the skillet. Use a spatula to break it up. Cook it for about 5-7 minutes until it is browned. Season with salt, pepper, and 1 tablespoon of taco seasoning. This step adds depth to the dish. 1. Adding rice, beans, and tomatoes Now, stir in 1 cup of long-grain white rice, 1 can of black beans (rinsed and drained), and 1 can of diced tomatoes with green chilies. Mix everything well to combine the flavors. 2. Incorporating broth and corn Next, pour in 2 cups of vegetable or chicken broth and add 1 cup of corn kernels. This will help the rice cook and absorb all the delicious flavors of the dish. 1. Bringing to boil and simmering Bring the mixture to a light boil. Then, reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes. This will cook the rice and let it soak up the broth. 2. Melting cheese and serving Once the rice is soft and most of the liquid is gone, sprinkle 1 cup of shredded cheddar cheese on top. Cover the skillet again for 5 minutes. This will melt the cheese nicely. Afterward, remove it from heat, let it sit for a few minutes, and then serve. Enjoy with fresh cilantro and avocado slices! - Best practices for cooking rice: Always rinse the rice first. Rinsing removes excess starch, leading to fluffier rice. Use the right water-to-rice ratio. For long-grain white rice, it’s usually 2 cups of water for every cup of rice. This ensures even cooking and avoids sticky rice. - Adjusting seasoning for taste: Taste your dish before serving. If it needs more flavor, add a bit more taco seasoning or salt. You can also squeeze some lime juice for a fresh twist. This small step can make your meal pop. - Using pre-cooked proteins: If you're short on time, try using pre-cooked chicken or beef. This cuts down your cooking time significantly. Just add it in when you mix the other ingredients. - Substituting canned ingredients: Canned beans and tomatoes are your best friends. They save time and still pack a lot of flavor. Just rinse the beans, and they’re ready to go! - Additional spices to consider: Want to spice things up? Add cumin or smoked paprika for a deeper flavor. A pinch of cayenne pepper can also bring heat without overpowering the dish. - Suggestions for fresh herbs: Fresh herbs can elevate your skillet. Try adding chopped cilantro or parsley just before serving. They add a burst of freshness and color, making your meal look as good as it tastes. {{image_2}} You can easily switch out the ground turkey in this dish. Ground chicken or beef works great too. Both options provide a rich taste. If you want a vegetarian meal, try lentils. They add protein and fiber. Cooked lentils blend well with the other ingredients. Not a fan of long-grain white rice? You can use brown rice instead. It adds a nice nutty flavor and is healthier. Quinoa is another fantastic choice. It cooks quickly and is gluten-free. For a low-carb option, try cauliflower rice. It will give you the same great taste with fewer carbs. Want to spice things up? Add some chopped jalapeños for heat. They pair well with the other flavors. You can also change the cheese on top. Try pepper jack for a kick or use a creamy mozzarella. Each option adds a unique twist to the meal. To keep your One Pot Taco Rice Skillet fresh, store it in the fridge. Use airtight containers to prevent spills and smells. Let the dish cool down first. This helps keep the texture and taste. You can reheat leftovers in the microwave or on the stovetop. For the microwave, place the rice in a bowl and cover it. Heat in short bursts, stirring in between. On the stovetop, add a splash of broth and heat over low. This keeps the rice moist and tasty. To freeze, let the dish cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible. When you’re ready to eat, thaw it in the fridge overnight. Reheat using the stovetop for best results. One Pot Taco Rice Skillet lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps your meal fresh and tasty. When you heat it up, the flavors mix well. Just make sure it’s heated thoroughly before eating. If you see any signs of spoilage, it’s best to toss it out. Yes, you can make this dish ahead of time. It’s great for meal prep. Cook it fully, then cool it down before storing. You can keep it in the fridge for up to 4 days. If you want to save time during the week, prepare the rice and meat in advance. Just add the other ingredients when you’re ready to eat. This way, you can enjoy a quick meal without much fuss. Yes, you can make this recipe gluten-free. Use gluten-free taco seasoning instead of regular. Make sure to check the broth too, as some may contain gluten. Canned tomatoes and beans are usually gluten-free, but it’s good to double-check labels. With these simple swaps, you can enjoy a delicious and safe meal that fits your diet. This blog post guides you through making a tasty one-pot taco rice skillet. We covered the main ingredients, step-by-step instructions, helpful tips, delicious variations, and storage info. Whether you're a beginner or a pro, this dish is simple and satisfying. You can personalize it to suit your taste. Remember, meal prep can save time during busy weeks. Enjoy making this hearty meal and get creative with flavors! Your kitchen will become a go-to spot for delicious, easy cooking.

One Pot Taco Rice Skillet

Discover the ultimate One Pot Taco Rice Skillet recipe that brings together the flavors of taco night in a quick and easy dish! This flavorful skillet features tender rice, savory ground turkey, and vibrant veggies all topped with melted cheddar cheese. Perfect for a busy weeknight dinner or meal prep, it's sure to please the whole family. Click through to explore this delicious recipe and bring a fiesta to your table!
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Ingredients
  

1 cup long-grain white rice

1 lb ground turkey (or beef if preferred)

1 can (15 oz) black beans, rinsed and drained

1 can (14 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon taco seasoning (store-bought or homemade)

2 cups vegetable or chicken broth

1 tablespoon olive oil

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.

    Add the ground turkey to the skillet and cook until browned, breaking it up with a spatula (about 5-7 minutes). Season with salt, pepper, and taco seasoning.

      Stir in the rice, black beans, canned tomatoes (with juices), corn, and broth. Mix everything together until well combined.

        Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.

          Once the rice is tender, sprinkle the shredded cheddar cheese over the top, cover again, and let it sit for an additional 5 minutes until the cheese is melted.

            Remove from heat and let it sit uncovered for a few minutes before serving. Garnish with fresh cilantro and serve with avocado slices on the side.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4