Taco Rice

Taco Rice mains This one pot taco rice dish is great as a full meal made with simple ingredients, ground beef, rice, beans, veggies and spices. It's creamy, saucy, cheesy and delicious. ground beef recipes, Tex Mex meals Taco Rice Mexican, one pot meals

This one pot taco rice dish is great as a full meal made with simple ingredients: ground beef, rice, beans, veggies and spices. It’s easy to make and we love to tuck into it right out the oven once the cheese is melted. It’s creamy, saucy, cheesy and delicious. We love to load our taco rice with sliced avocado, pico de Gallo, sour cream, and cilantro but there are so many tasty ways to top it and enjoy it.

Taco Rice

Taco Rice Recipe Ingredients

  • ONION & GARLIC: I use a yellow onion and 3 cloves of minced garlic. Use red onion or shallots if desired and use as much or as little garlic as you prefer.
  • JALAPENO & BELL PEPPER: I like he flavor the jalapeno adds to the dish and the red bell pepper adds nice sweetness. use any bell pepper you prefer.
  • GROUND BEEF: I use lean ground beef but ground turkey is also a very good option or even a plant based mince would work here too. Lean ground beef rendered less fat - feel free to drain any excess grease if desired.
  • BLACK BEANS: They add extra protein to the dish. If you prefer to add pinto beans instead you can.
  • RICE: I use converted (or parboiled) long grain white rice for firmer, less sticky, easier to cook and for best texture. Uncooked rice goes into the dish and it cooks in one pan.
  • HERBS & SPICES: Fresh cilantro adds flavor to the dish but if you are not a fan feel free to use fresh parsley. For the taco seasoning I used: chili powder, garlic powder, paprika, ground cumin and oregano. You can adjust seasoning to taste or use store-bought packet of taco seasoning.
  • LIME JUICE & ZEST: Freshly squeezed lime juice and lime zest add nice zesty flavor.
  • BROTH: I usually use beef broth or chicken broth
  • TOMATO PUREE: I usually have tomato passata or tomato puree on hand but simple plain tomato sauce works here too.
  • CHEESE: I like to use shredded Monterrey Jack cheese, or cheddar cheese. Feel free to use a texmex blend if you prefer too. I usually shred my own for best texture but pre-shredded is fine too.

Taco Rice

How To Make Skillet Taco Rice

  1. SAUTE onion, garlic, and peppers
  2. BROWN the beef with them add rice and toast followed by spices
  3. STIR in the sauce, beans, broth, lime juice and fresh herbs
  4. SIMMER covered until rice is cooked through.
  5. TOP with cheese and place pan under broiler for a few minutes until cheese is melted and lightly golden
  6. SERVE warm with whatever toppings you like

Taco Rice

Serve Taco Rice With

  • Cilantro
  • Lime wedges
  • Sliced fresh jalapeños or pickled jalapeños
  • Shredded cheese
  • Diced avocado
  • guacamole
  • Salsa
  • Sour cream
  • Pico de Gallo
  • Shredded lettuce and green onions
  • Tortillas chips
  • Hot sauce
  • Make tacos, burritos, or quesadillas with warmed whole wheat flour or corn tortilla

Taco Rice

Taco Rice Storage

  • STORAGE: You can keep this recipe in the fridge for 3-4 days. Just be sure to follow cooked rice food safety guidelines (do not leave it sitting about at room temperature, cool it very quickly and then reheat fully until hot before serving). Reheat stovetop or in the microwave.
  • FREEZING: I don’t recommend freezing this dish as the textures change when reheating and the dish isn’t at its best. If you do have leftovers that you don’t want to waste though, just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 1 month. Defrost in the refrigerator before thoroughly reheating.

Taco Rice

Tips For Making Successful One Pan Rice Recipes

  • Follow Recipe as Directed: Don’t substitute rice or liquid amounts - unless you compensate for these. IE- Adding extra veggies especially extra diced tomatoes could add acidity, absorb more liquid leaving less liquid for the rice to cook in and slow down the cooking time.
  • The Pan You Use Matter: Use a heavy-bottomed pot to distribute heat evenly. It may take a little longer to cook but it will cook evenly. Keep in mind using a stainless still pan conducts heat differently and could steam/cook rice quicker so you may need to reduce overall cooking temperatures.
  • Tight Fitting Lid: Use a pan with a tight fitting lid. Foil will not do the trick unfortunately because it doesn’t create a tight enough seal and steam will escape and affect cooking time and liquid amounts
  • Don’t Keep Checking: Try to avoid lifting the lid during the simmering and resting phases to trap steam. It will affect cooking time and texture of rice.
  • Boil Then Simmer: Use low heat for simmering after liquid is brought to a boil.
  • Toast Rice: Sautéing or toasting the dry rice in oil before adding liquid can help prevent sticking.

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Recipe

Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients

  • 1-2 tablespoon olive oil
  • 1 small yellow onion, peeled and finely diced
  • 2 jalepenos, stem and seeds removed and finely diced
  • 1 red bell pepper, finely diced
  • 3 garlic cloves, peeled and minced
  • 1 lb lean ground beef
  • 1 (15-oz.) can black beans, rinsed and drained
  • ¼ cup chopped cilantro, plus more for serving
  • 1 tablespoon lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup long grain Rice
  • 2 cups Passata or tomato puree
  • 2 cups beef broth or chicken stock
  • 1½ cup shredded Monterrey Jack cheese, or cheddar cheese divided

Directions

  1. Heat olive oil in an oven proof large skillet / dutch oven over medium-high heat.
  2. Add the onion, garlic and peppers and cook stirring for 3-5 minutes until veggies are tender.
  3. Add the ground beef and cook, breaking meat up, until cooked through and browned, about 5 minutes.
  4. Add the rice and seasoning (salt, pepper, chili powder, oregano, cumin, garlic powder, paprika) and stir well to coat everything.
  5. Stir in the beans, tomato passata, lime juice, cilantro and broth and bring to a simmer. Cover with the lid, lower the heat to low or medium low depending on your stove top, and cook for 15-20 minutes until the rice has absorbed almost all the liquid and is just about cooked through.
  6. Remove lid and turn off burner. Sprinkle cheese over rice mixture.
  7. Preheat the oven broiler. Place the skillet in the oven and broil for a few minutes or until cheese is melted and top is slightly browned. Keep a close eye on it so it doesn’t burn.
  8. Remove from oven and allow to rest 10 minutes before digging in
  9. Store leftovers in an airtight container for up to 3-4 days.

Recipe Notes

  • Feel free to swap the spices and use your own homemade taco seasoning or a store bought packet of taco seasoning
  • You may find that your rice needs a little more liquid before it’s cooked. It depends a lot on the rice and your pan etc. Keep an eye on it as it cooks, if it looks like it’s sticking, add a splash of water or stock until the rice is fully cooked through. **Please read tips in post above for details on Successful One Pan Rice Recipes.

Taco Rice