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When it comes to a quick, delicious, and nutritious meal, few dishes can compete with the zesty taco rice and bean skillet. This one-pan wonder combines the heartiness of rice and beans with the vibrant flavors of taco spices, making it a favorite among families and busy individuals seeking a satisfying dinner option. The dish is not only appealing for its mouthwatering taste but also for its convenience—perfect for weeknight dinners or meal prep sessions.

Zesty Taco Rice and Bean Skillet

Looking for a quick and flavorful dinner option? Try the Zesty Taco Rice and Bean Skillet! This one-pan meal combines the heartiness of rice and beans with vibrant taco spices for a nutritious and satisfying dish. Packed with protein, fiber, and essential nutrients, it's perfect for busy weeknights or meal prep. Vegetarian, easily vegan-friendly, and customizable for gluten-free diets, this recipe is sure to please everyone at the table. Enjoy delicious, vibrant flavors in every bite!
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Ingredients
  

1 cup long-grain brown rice

2 cups vegetable broth or water

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (10 oz) diced tomatoes with green chilies

1 tablespoon olive oil

1 tablespoon taco seasoning (homemade or store-bought)

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

1 lime, cut into wedges (to serve)

Instructions
 

Cook the Rice: In a medium saucepan, combine the brown rice and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until the rice is tender and has absorbed all the liquid. Remove from heat and let sit, covered, for an additional 5 minutes.

    Sauté the Vegetables: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, stirring occasionally until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

      Combine Ingredients: Stir in the black beans, pinto beans, diced tomatoes with green chilies, taco seasoning, cumin, and paprika. Mix well and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

        Add the Rice: Fluff the cooked rice with a fork and add it to the skillet with the bean and vegetable mixture. Gently fold everything together to combine. Check for seasoning and add salt and pepper to taste. If the skillet appears dry, you can add a splash of vegetable broth or water.

          Serve: Remove the skillet from heat and let it cool slightly. Garnish with fresh chopped cilantro and sliced jalapeños, if desired. Serve with lime wedges on the side for an extra zesty kick!

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4