One-Pot Taco Rice with Black Beans
If you’re searching for a vibrant, flavorful, and fuss-free dinner that comes together in just one pot, this One-Pot Taco Rice with Black Beans is here to steal the show. Packed with protein, fiber, and a medley of spices, it’s a satisfying meal that’s perfect for busy weeknights or meal prep. The juicy ground turkey infuses the dish with lean protein, while black beans and corn add hearty texture and color. And let’s not forget the melty cheese and fresh cilantro that bring everything to life in a delicious, comforting way.
Why It Deserves a Spot
This dish isn’t just a crowd-pleaser — it’s a real time-saver. When you’re juggling life’s many responsibilities, having a one-pot wonder like this One-Pot Taco Rice with Black Beans in your recipe arsenal means less cleanup and more time to enjoy your meal. The balanced combination of lean ground turkey, fiber-rich black beans, and whole ingredients like tomatoes and corn makes this an all-around nourishing option. Plus, the bold spices create a fiesta of flavors that will have your family asking for seconds. It’s adaptable, customizable, and downright delicious — what’s not to love?
The Essentials
- 1 cup long-grain white rice – the perfect base that soaks up all the flavors.
- 1 pound ground turkey – lean protein that cooks quickly and blends beautifully with spices.
- 1 can black beans, drained and rinsed – adds fiber and a creamy texture.
- 1 can diced tomatoes with green chiles – brings juiciness and a subtle kick of heat.
- 1 onion, diced – delivers sweetness and depth.
- 2 cloves garlic, minced – infuses a savory aroma and flavor.
- 1 tablespoon chili powder – the heart of the taco spice blend.
- 1 teaspoon cumin – adds earthy warmth.
- 1 teaspoon paprika – lends smoky undertones.
- 1 cup chicken broth – to cook the rice perfectly while adding extra flavor.
- 1 cup corn kernels – fresh, frozen, or canned, for a sweet crunch.
- Salt and pepper to taste – essential seasoning.
- 1 tablespoon olive oil – for sautéing and flavor.
- 1 cup shredded cheese – cheddar or Mexican blend, for gooey, melty goodness.
- Chopped cilantro – the fresh herb that brightens every bite.
Gear Up: What to Grab
- Large deep skillet or sauté pan with a lid: To cook everything in one pot with ease.
- Wooden spoon or silicone spatula: For stirring without scratching your cookware.
- Measuring cups and spoons: To get your spices and liquids just right.
- Knife and cutting board: For prepping your onion, garlic, and cilantro.
Cook One-Pot Taco Rice with Black Beans Like This
Step 1: Sauté the Aromatics and Turkey
Start by heating 1 tablespoon of olive oil in your large skillet over medium heat. Once shimmering, add the diced onion and sauté for about 3-4 minutes until softened and translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant. Now, add the ground turkey, breaking it up with your spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper to taste.
Step 2: Spice It Up
Sprinkle the chili powder, cumin, and paprika over the cooked turkey mixture. Stir well to coat every bit of meat and onion with the spices. This step is crucial for building that signature taco flavor that makes this dish irresistible.
Step 3: Add the Rice, Beans, Tomatoes, and Broth
Pour in the long-grain white rice, stirring to combine it with the turkey and spices. Follow with the drained and rinsed black beans, diced tomatoes with green chiles, and corn kernels. Finally, add the chicken broth. Give everything a good stir to mix all the ingredients evenly.
Step 4: Simmer and Cook
Bring the mixture to a gentle boil, then cover the skillet with a tight-fitting lid. Reduce the heat to low and let it simmer undisturbed for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid too often as the steam is essential for perfectly cooked rice.
Step 5: Cheese and Garnish
Once the rice is cooked, sprinkle the shredded cheese evenly over the top of the rice mixture. Cover the skillet again and let it sit for about 5 minutes off the heat to allow the cheese to melt beautifully. Finally, garnish with a generous handful of chopped cilantro before serving.
Nutrition-Minded Tweaks
- Swap long-grain white rice for brown rice or quinoa for added fiber and nutrients.
- Use ground chicken breast as an alternative to ground turkey for a lighter option.
- Add extra vegetables like diced bell peppers or zucchini for more vitamins and minerals.
- Reduce cheese or use a plant-based cheese substitute to lower saturated fat.
- Opt for low-sodium chicken broth to control salt intake.
Cook’s Notes
- For a spicier kick, consider adding a pinch of cayenne pepper or a few drops of hot sauce when adding the spices.
- To keep the rice fluffy, do not stir the pot while the rice is simmering.
- Leftover One-Pot Taco Rice with Black Beans reheats beautifully in the microwave or on the stovetop with a splash of water.
- If you prefer a vegetarian version, simply swap ground turkey with extra beans or crumbled tofu seasoned with the same spices.
- This recipe pairs wonderfully with recipes like Sheet Pan Fajita Chicken With Peppers Onions and Smoky Paprika Chicken Rice One Pot for a flavorful Mexican-inspired spread.
Keep-It-Fresh Plan
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or broth to keep the rice moist and prevent it from drying out. For longer storage, you can freeze the One-Pot Taco Rice with Black Beans in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
One-Pot Taco Rice with Black Beans Q&A
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add more fiber and nutrients, but keep in mind it requires a longer cooking time and more liquid. Adjust the broth quantity and simmer time accordingly, usually about 40-45 minutes.
Is this recipe freezer-friendly?
Yes, this dish freezes well. Portion it out into airtight containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or microwave.
What can I substitute for ground turkey?
If you prefer, ground chicken or lean ground beef can be used instead. For a vegetarian twist, try crumbled firm tofu or extra black beans with added spices for flavor.
How can I make this dish spicier?
To up the heat, add cayenne pepper with the other spices or include jalapeño peppers during the sauté step. You can also serve with hot sauce or sliced fresh chilies on the side.
Serve with These
- Sheet Pan Fajita Chicken With Peppers Onions – for a colorful and protein-packed side.
- Smoky Paprika Chicken Rice One Pot – for more smoky, comforting rice dishes.
- Fresh guacamole and tortilla chips – add creaminess and crunch.
- Simple green salad with lime vinaigrette – to lighten the meal.
- Warm flour or corn tortillas – to wrap it all up taco-style.
Save & Share
This One-Pot Taco Rice with Black Beans is definitely a keeper! Bookmark this recipe for your next busy night and share it with friends who love quick, wholesome meals. Whether you’re cooking for your family or meal prepping for the week, this recipe won’t disappoint. Give it a try and watch it become a go-to favorite in your recipe rotation.
This recipe brings together everything you want in a one-pot dinner: ease, flavor, and nutrition. The blend of ground turkey, black beans, and vibrant spices simmers together to create a hearty dish that’s as comforting as it is delicious. Plus, the minimal cleanup means more time to enjoy your food and less time in the kitchen. So next time you want a quick, tasty meal with a Mexican-inspired twist, this One-Pot Taco Rice with Black Beans is your answer. Happy cooking!
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One-Pot Taco Rice with Black Beans
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper to taste.
- Sprinkle chili powder, cumin, and paprika over the cooked turkey mixture. Stir well to coat the meat and onion evenly with the spices.
- Add long-grain white rice to the skillet, stirring to combine with the turkey and spices. Add drained black beans, diced tomatoes with green chiles, and corn kernels. Pour in chicken broth and stir everything evenly.
- Bring the mixture to a gentle boil, then cover with a tight-fitting lid. Reduce heat to low and simmer undisturbed for 18-20 minutes, or until the rice is tender and liquid absorbed.
- Sprinkle shredded cheese evenly over the rice mixture. Cover and let sit off the heat for 5 minutes to allow the cheese to melt. Garnish with chopped cilantro before serving.
Notes
- For a spicier dish, add cayenne pepper or hot sauce along with the other spices.
- Do not stir the rice while simmering to keep it fluffy.
- Leftovers reheat well with a splash of water to maintain moisture.
