Everyone at home enjoyed this meal, so I'm thinking of making it in bigger batches next time.

Let's talk taco rice! Originally a fun fusion from Okinawa, Japan, taco rice combines Tex-Mex flavors with the comfort of a hearty bowl of rice. In my version, we drizzle everything with a rich queso sauce that brings it all together. It's perfect for those nights when you want something cheesy, filling, and bursting with flavor, but you don't have the time or energy for an elaborate meal. I love making this dish on a weeknight; it's quick, satisfying, and my family loves it!

Taco rice pairs wonderfully with a fresh side salad topped with ranch or a lighter vinaigrette to balance the richness of the queso. You can also serve it with tortilla chips for a delightful crunch or a simple side of steamed vegetables. A dollop of guacamole or some sliced avocado on the side adds some creaminess and extra nutrients too!

Servings: 4

1 cup uncooked white rice
2 cups water
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
1 packet taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup queso sauce
2 green onions, chopped
Chopped fresh cilantro, for garnish

Cook the rice according to the package instructions using the water. Set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.

Add ground beef to the skillet, breaking it up as it cooks. Once browned, drain any excess fat.

Stir in the taco seasoning and 1/4 cup of water. Let the mixture simmer for a few minutes.

Add the black beans to the skillet and stir, allowing them to warm through.

To serve, place a portion of cooked rice on each plate. Top with the beef and bean mixture.

Drizzle queso sauce over each serving and sprinkle with shredded cheddar cheese.

Garnish with chopped green onions and fresh cilantro.

If you're looking for a lighter option, use ground turkey instead of beef. For a vegetarian version, skip the meat and add more beans or some diced bell peppers for extra texture. Spice lovers can add a sprinkle of crushed red pepper flakes or a splash of hot sauce. To make this dish meal-prep friendly, cook the rice and beef mixture ahead of time and store them separately. Warm them up when you're ready to eat, then add the queso and toppings fresh. You can also experiment with your favorite types of cheese in the queso sauce for different flavors.