One Pot Cheesy Taco Rice

4 Servings


1 lb. Ground Chuck
1/2 Yellow Onion, diced
1 T. Canola Oil
1-1/2 C. Instant Brown Rice, Uncooked
1/2 t. Salt
1/2 t. Garlic Powder
1/2 t. Chili Powder
2 C. Low Sodium Chicken Broth
14-1/2 oz. Jar Salsa
1 C. Corn Kernels
1 C. Canned Black Beans, drained and rinsed
1 Roma Tomato, diced
3/4 C. Shredded Cheddar Cheese
1 Avocado, peeled and diced
1 Green Onion, chopped
Fresh Cilantro, to taste

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Add oil to a large skillet over medium-high heat. Add in the ground chuck and break it up with a wooden spoon. Add the diced onion and cook until the beef has browned and the onion is translucent.

Move the beef and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.

Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.

Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve.