Garden Taco Rice
Brighten up your dinner table with vibrant and wholesome Garden Taco Rice, a one-skillet wonder brimming with fresh garden vegetables and bold Tex-Mex flavors. This vegetarian recipe combines sautéed zucchini, bell peppers, cherry tomatoes, and black beans with perfectly seasoned long-grain white rice, all infused with taco seasoning and a touch of lime for a zesty finish. It's a hearty, colorful dish that's quick to prepare in just 45 minutes, making it perfect for busy weeknights. Garnish with fresh cilantro, a sprinkle of cheddar cheese, or a squeeze of lime for a customizable meal that’s as nutritious as it is delicious. Whether you're meal prepping, feeding a family, or looking for a satisfying Meatless Monday option, this recipe delivers an irresistible blend of flavor and texture.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 0.5 cup shredded cheddar cheese (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced bell pepper and zucchini, and sauté for 5 minutes, until the vegetables begin to soften.
Stir in the halved cherry tomatoes, black beans, and frozen corn. Cook for 2-3 minutes, allowing the mixture to heat through.
Sprinkle the taco seasoning, salt, and black pepper over the vegetable mixture. Stir well to evenly coat the vegetables.
Add the rice to the pan and stir it into the vegetables, allowing it to toast lightly for 1-2 minutes.
Pour in the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the rice is tender and has absorbed the liquid.
Remove the pan from the heat and let it sit, covered, for 5 minutes to finish steaming the rice.
Fluff the rice mixture with a fork and stir in the chopped cilantro and lime juice.
Serve warm, optionally topped with shredded cheddar cheese, additional cilantro, or a lime wedge for garnish.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 43.4 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 819 mg | 63% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4466 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
