One-Pan Beef Taco Rice
A savory, cheesy, all-in-one skillet meal featuring seasoned ground beef and fluffy taco-infused rice.
Ingredients
The Base
- 250 g Ground beef
- 1 cup Uncooked long-grain white rice
- 1 packet Taco seasoning or 1 tbsp Chili powder + 1 tsp Cumin + 1 tsp Paprika
- 2 cups Beef broth or water
The Mix-ins
- 1/2 cup Corn or black beans drained
- 1 cup Shredded Mexican blend cheese or Cheddar
Instructions
- Place a large skillet or deep pan over medium-high heat and brown the ground beef until it is fully cooked and no pink remains.
- Drain any excess fat from the pan, then stir in the taco seasoning (or your DIY spice blend) to coat the beef thoroughly.
- Add the uncooked rice to the pan and stir for about 60 seconds to lightly toast the grains in the remaining juices.
- Pour in the beef broth (or water) and stir in the corn or black beans, making sure to scrape any flavorful bits off the bottom of the pan.
- Bring the liquid to a rolling boil, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
- Simmer the mixture for 18 to 20 minutes without lifting the lid, or until all the liquid has been absorbed and the rice is tender.
- Remove the pan from the heat and fluff the rice gently with a fork to distribute the beef and veggies evenly.
- Sprinkle the shredded cheese over the top of the rice and replace the lid for 2 minutes to allow the cheese to melt into a gooey layer.
- Serve hot directly from the pan, topped with your favorite taco garnishes like sour cream, cilantro, or diced tomatoes.
Notes
Tips: If using brown rice, you will need to increase the liquid to 2 1/2 cups and the simmer time to 40 minutes.
Substitutions: Swap ground beef for ground turkey or chicken for a leaner version of this skillet.
Storage: Keeps in an airtight container in the fridge for up to 4 days; add a splash of water when reheating to keep the rice moist.