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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 4

Add the diced bell pepper and zucchini, and sauté for 5 minutes, until the vegetables begin to soften.

Step 5

Stir in the halved cherry tomatoes, black beans, and frozen corn. Cook for 2-3 minutes, allowing the mixture to heat through.

Step 6

Sprinkle the taco seasoning, salt, and black pepper over the vegetable mixture. Stir well to evenly coat the vegetables.

Step 7

Add the rice to the pan and stir it into the vegetables, allowing it to toast lightly for 1-2 minutes.

Step 8

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.

Step 9

Remove the pan from the heat and let it sit, covered, for 5 minutes to finish steaming the rice.

Step 10

Fluff the rice mixture with a fork and stir in the chopped cilantro and lime juice.

Step 11

Serve warm, optionally topped with shredded cheddar cheese, additional cilantro, or a lime wedge for garnish.

Nutrition Facts

Serving size	2439.3 grams (2439.3g)

Amount per serving	% Daily Value*
Calories	1895

Total Fat 59.00g	76%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 4.80g
Cholesterol 60mg	20%
Sodium 6130mg	267%
Total Carbohydrate 282.70g	103%
Dietary Fiber 52.00g	186%
Total Sugars 43.40g
Protein 74.10g	148%

Vitamin D 12IU	60%
Calcium 819mg	63%
Iron 19mg	104%
Potassium 4466mg	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.

Source of Calories

Fat: 27.1%

Protein: 15.1%

Carbs: 57.7%