Description
This Taco Rice Skillet is a flavorful and comforting one-pan meal featuring seasoned ground beef, aromatic spices, rice, and a medley of hearty ingredients like black beans and diced tomatoes with green chilies. Topped with melted cheese and fresh cilantro, it’s perfect for a quick and satisfying dinner that combines the zest of Mexican-inspired flavors with the heartiness of a rice dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked white or brown rice
- 1 ¾ cups beef or chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 cup black beans, drained and rinsed (optional)
- 1 cup shredded cheddar or Mexican blend cheese
For Garnish and Serving
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream (optional)
- ¼ cup diced avocado (optional)
Instructions
- Cook the Ground Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through.
- Add the Onion and Garlic: Stir in the diced onion and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onion is softened and fragrant.
- Add the Spices: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 1 minute, stirring constantly to release the aromas of the spices.
- Add Rice, Broth, and Tomatoes: Stir in the uncooked rice, beef or chicken broth, undrained diced tomatoes with green chilies, and black beans if using. Mix everything thoroughly to combine.
- Simmer: Bring the mixture to a boil on medium-high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 18-20 minutes until the rice is tender and the liquid has been absorbed.
- Melt the Cheese: Remove the skillet from heat and evenly sprinkle the shredded cheese over the top. Cover again with the lid and let sit for 5 minutes to allow the cheese to melt and become gooey.
- Garnish and Serve: Garnish with chopped fresh cilantro. Serve the taco rice skillet hot, accompanied by optional sour cream and diced avocado for added creaminess and freshness.
Notes
- Ground turkey can be substituted for ground beef for a leaner option.
- Use brown rice for a nuttier flavor and extra fiber; cooking time may be slightly longer.
- Black beans are optional but add protein and texture.
- Adjust spice levels by adding more chili powder or fresh jalapeños if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a vegetarian version, omit meat and use vegetable broth, adding extra beans or lentils.
