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Taco Rice Skillet Recipe

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4.3 from 72 reviews

Taco Rice is a flavorful one-pot Mexican-inspired dinner that combines seasoned ground beef, rice, beans, vegetables, and cheese into a delicious skillet meal perfect for busy weeknights. This hearty dish is vibrant, easy to prepare, and can be customized with your favorite taco toppings for added freshness and texture.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 pound lean ground beef or ground turkey
  • 3 cloves garlic, minced
  • 4 teaspoons taco seasoning
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
  • 2 cups low sodium chicken broth
  • 10 ounces diced tomatoes and green chiles (1 can, undrained, Rotel)
  • 1 cup long-grain white rice, uncooked
  • 15 ounces black beans (1 can, drained and rinsed)
  • 1 ½ cups frozen corn kernels
  • 1 ½ cups shredded Colby Jack cheese (about 6 ounces)

Taco Toppings (Optional)

  • Diced tomatoes
  • Pico de gallo
  • Sour cream
  • Jalapenos
  • Extra cheese
  • Avocados
  • Guacamole

Instructions

  1. Heat the oil: In a large skillet, warm 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
  2. Sauté vegetables: Add the diced yellow onion and red bell pepper to the skillet. Cook for about 5 minutes until the vegetables are softened and fragrant.
  3. Brown the meat: Add the ground beef or turkey to the skillet. Break it up with a spoon and cook until it is browned and no longer pink, about 6-8 minutes.
  4. Add seasoning and garlic: Stir in the minced garlic, taco seasoning, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant and well incorporated with the meat and vegetables.
  5. Add liquids and bulk ingredients: Pour in the chicken broth, undrained diced tomatoes with green chiles, uncooked rice, black beans, and frozen corn kernels. Stir gently to combine all ingredients.
  6. Simmer the mixture: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
  7. Melt the cheese: Remove the skillet from heat. Sprinkle the shredded Colby Jack cheese evenly over the top. Cover again and let it sit for a few minutes until the cheese melts.
  8. Serve and garnish: Serve the taco rice warm with your choice of optional taco toppings such as diced tomatoes, pico de gallo, sour cream, jalapenos, extra cheese, avocados, or guacamole for added flavor and texture.

Notes

  • Storage Information: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: Freeze the cooked taco rice in a freezer-safe container for up to 3 months. For best quality, consume within 1-2 months.
  • Reheating: When reheating, add a splash of chicken broth or water to the skillet to maintain moisture and prevent drying out.
  • Customization: Feel free to swap ground beef with ground turkey or chicken for a leaner option. You can also adjust the spice level by modifying the amount of taco seasoning or adding fresh jalapenos.
  • Ingredient Substitutions: Use vegetable broth instead of chicken broth for a poultry-free version, or substitute rice with quinoa for extra protein.

Find it online: https://cookingwithsarah.com/taco-rice-skillet-recipe/