Meatless Taco Rice
Get ready to elevate your taco nights with this vibrant and satisfying Meatless Taco Rice recipe! Packed with bold Mexican-inspired flavors, this easy one-pot dish combines fluffy white rice, hearty black beans, sweet corn, and a zesty blend of spices including chili powder, cumin, and paprika. Simmered in flavorful vegetable broth and brightened with a splash of fresh lime juice, this dish delivers big flavor without any meat. Perfect for a quick weeknight dinner or a crowd-pleasing lunch, it’s ready in just 35 minutes and can be customized with your favorite toppings like creamy avocado, tangy salsa, or crunchy shredded lettuce. Whether served as a stand-alone meal or a filling for tacos and burritos, this vegan-friendly recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 whole avocado, diced (optional)
- 0.5 cup salsa (optional)
- 1 cup shredded lettuce (optional)
Instructions
Heat the olive oil in a medium-sized pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the uncooked rice to the pot and toast for about 2 minutes, stirring frequently to coat the grains in oil.
Pour in the vegetable broth and stir in the tomato paste until fully dissolved.
Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, gently stir in the black beans and corn. Let the mixture heat through for 2-3 minutes.
Turn off the heat and stir in the lime juice and chopped cilantro.
Serve the taco rice in bowls, and if desired, top with diced avocado, salsa, shredded lettuce, or any other preferred toppings.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 33.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4180 mg | 89% | |
*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.
