Description
Taco Rice is a quick, comforting one-pan dinner made with seasoned ground beef, tender rice, salsa, beans, corn, and melty cheddar cheese, perfect for busy weeknights and easy meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 pound (450 g) lean ground beef
- 1 packet taco seasoning (about 2 tablespoons)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup (185 g) long-grain white rice, uncooked
- 1 cup (240 ml) tomato salsa
- 1 cup (240 ml) beef broth
- 1 cup (150 g) canned corn, drained
- 1 cup (130 g) canned black beans, drained and rinsed
- 1 1/2 cups (170 g) shredded cheddar cheese
- Optional toppings: sour cream, diced tomatoes, sliced green onions, chopped fresh cilantro, sliced avocado, jalapeño slices
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Stir in taco seasoning, salt, black pepper, paprika, and cumin. Mix well to coat the beef evenly.
- Add the uncooked rice, salsa, beef broth, corn, and black beans. Stir until well combined.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 18–20 minutes, or until the rice is tender and liquid is absorbed.
- Remove from heat and sprinkle the shredded cheddar evenly over the top.
- Cover again for 3–5 minutes, until the cheese melts.
- Fluff gently with a fork and serve warm with your favorite toppings.
Notes
- Use a medium-thick salsa (mild, medium, or hot) for the best texture.
- Keep heat low while simmering and avoid lifting the lid often to prevent sticking and ensure even cooking.
- Brown rice option: increase simmer time to 35–40 minutes and add about 1/4 cup extra broth if needed.
- Lighter swap: use ground turkey or chicken instead of beef.
- Extra creamy: stir in 4 oz (115 g) softened cream cheese before adding the shredded cheddar.
- Vegetarian: replace beef with about 2 cups cooked lentils (or extra beans) and use vegetable broth.
- Leftover cooked rice: use about 3 cups cooked rice, reduce broth to 1/4 cup, and simmer just to heat through before adding cheese.
- Storage: refrigerate in an airtight container up to 4 days; freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: add 1–2 tablespoons water/broth on the stovetop or microwave in 1-minute bursts, stirring between intervals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 650
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 105 mg
