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One-pot meals have gained immense popularity in kitchens across the globe, and for good reason. They offer a convenient solution for busy weeknights and casual gatherings, allowing home cooks to create delicious and satisfying dishes with minimal cleanup. Among the myriad of one-pot recipes, "Fiesta in a Pot" stands out for its vibrant flavors, wholesome ingredients, and colorful presentation. This dish not only delights the palate but also brings a festive touch to any table, making it perfect for family dinners or entertaining friends.

One-Pot Taco Rice and Beans

Discover the joy of cooking with Fiesta in a Pot, a vibrant and hearty one-pot meal that’s perfect for any occasion. This recipe combines fresh vegetables, black beans, and aromatic spices for a delightful flavor explosion. Easy to prepare and nutritious, it promises minimal cleanup while delivering maximum taste. Elevate your meals with a colorful presentation and creative toppings. Perfect for family dinners or entertaining friends, this dish embodies the spirit of a fiesta right in your kitchen!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 medium bell pepper, diced (any color)

1 cup long-grain white rice

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

1 can (15 oz) diced tomatoes with green chilies

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup corn (frozen or canned, drained)

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and bell pepper; cook for another 2-3 minutes until the veggies are tender.

    Add Spices and Rice: Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute until fragrant. Then, add the rice to the pot and stir to coat it with the spices and vegetables.

      Incorporate Other Ingredients: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes.

        Mix in Beans and Corn: After 15 minutes, remove the lid and gently fluff the rice with a fork. Stir in the black beans and corn. Cover again and cook for an additional 5-7 minutes, or until the rice is fully cooked and the liquid is absorbed.

          Add Cheese: Once the rice is cooked, remove the pot from the heat. Sprinkle the shredded cheese on top, cover the pot, and let it sit for about 5 minutes to melt the cheese.

            Serve and Garnish: Fluff everything together one last time. Serve the taco rice and beans hot, garnished with fresh cilantro and lime wedges on the side.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4