Easy Queso Taco Rice (Print Version)
Stovetop dish with queso, seasoned rice, beans, corn, and jalapeño for a quick, hearty meal.
# Ingredients:
Grains and Broth
01 -
1 cup white rice (approximately 200 grams)
02 -
2 cups beef broth (approximately 480 milliliters)
Seasonings and Cheese
03 -
1 tablespoon taco seasoning (about 8 grams)
04 -
1 cup queso cheese, shredded (approximately 113 grams)
Vegetables and Legumes
05 -
1 cup black beans, drained and rinsed (about 170 grams)
06 -
1 cup corn, frozen or canned (about 165 grams)
07 -
1 jalapeño, diced
08 -
1/2 cup diced tomatoes (approximately 80 grams)
# Instructions:
01 -
In a pot, combine white rice, beef broth, and taco seasoning. Bring mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently for 18 to 20 minutes or until rice is tender and liquid is absorbed.
02 -
Stir in queso cheese, black beans, corn, diced jalapeño, and diced tomatoes into the cooked rice. Cook on low heat, stirring occasionally, until cheese melts and ingredients are heated through, about 3 to 5 minutes.
03 -
Serve the taco rice hot. Optionally, garnish with your preferred toppings such as fresh cilantro, sour cream, or avocado slices.
# Notes:
01 -
Use low-sodium beef broth to control salt content or substitute with vegetable broth to make it dairy-free with a compatible cheese alternative.