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Cast-iron skillet of cheesy TVP taco rice with black beans, corn and tomatoes, topped with melted cheddar, green onions and cilantro, with salsa, sour cream and lime

Cheesy TVP Taco Rice Skillet

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Seasoned TVP, black beans, rice, tomatoes and corn simmered together in one skillet with taco spices, then topped with melted cheese. A budget-friendly weeknight dinner made almost entirely from pantry staples.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup TVP granules textured vegetable protein
  • 1 cup hot vegetable broth for soaking the TVP
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 bell pepper any color, diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 cup long-grain white rice rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with their juices; fire-roasted if you have them
  • 1 1/2 cups vegetable broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1/2 tsp salt plus more to taste
  • 1 cup frozen corn
  • 1 cup shredded cheddar or Monterey Jack or vegan shreds
  • green onions, cilantro, lime wedges, taco sauce, salsa or sour cream for serving

Method
 

  1. In a medium bowl, stir together the TVP, hot vegetable broth and soy sauce. Set aside for about 10 minutes while you prep the vegetables; the TVP will soak up the liquid.
  2. Heat the olive oil in a large (12-inch) skillet with a lid over medium heat. Add the onion and bell pepper and cook, stirring now and then, for 5 to 6 minutes until softened.
  3. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir for about 1 minute until fragrant. Add the soaked TVP and cook for 3 to 4 minutes, stirring, until it starts to brown in spots.
  4. Stir in the rinsed rice and cook for 1 minute to coat it in the spices.
  5. Add the diced tomatoes with their juices, vegetable broth, black beans and salt. Stir well, scraping the bottom of the pan, and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes without lifting the lid.
  6. Scatter the frozen corn over the top, cover again and cook 5 minutes more, until the rice is tender and the liquid is absorbed. If the rice is still firm and the pan looks dry, add a splash of broth or water and cook a few minutes longer. Taste and add more salt if needed.
  7. Turn off the heat, sprinkle the cheese over the top, cover and let stand 2 to 3 minutes until melted. Serve topped with green onions and cilantro, with lime wedges and a drizzle of taco sauce, salsa or sour cream.

Notes

Make it vegan: use a plant-based cheese and top with avocado or a vegan sour cream instead of dairy.
Spice level: this is mild. For more heat, add a diced jalapeño with the onion or a pinch of cayenne with the spices.
Storage: keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a covered pan or the microwave with a splash of water. Leftovers also make a good burrito filling.
Add taco sauce: a drizzle of your favorite taco sauce over each serving adds a tangy, mildly spicy finish. Use mild, medium or hot to suit your table.

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