One-Pot Taco Rice Skillet
This One-Pot Taco Rice Skillet is bursting with bold taco flavors and ready in under 40 minutes! A hearty, easy dinner with seasoned meat, rice, beans, corn, and melty cheese.
Servings: 4 servings
Ingredients
- 1 pound ground beef or turkey
- 1 cup uncooked rice long-grain white or jasmine works best
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies such as Rotel
- 1 cup beef broth or chicken broth for turkey
- 1 packet taco seasoning store-bought or homemade
- 1 cup corn kernels fresh or frozen
- 1 cup shredded cheese cheddar or Mexican blend
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the ground beef or turkey, breaking it apart with your spoon. Season lightly with salt and pepper. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.
- Sprinkle the taco seasoning over the cooked meat. Stir well to coat everything evenly with spices, letting it cook for 1-2 minutes until fragrant.
- Add the uncooked rice, black beans, diced tomatoes with green chilies (with their juices), and beef broth to the skillet. Stir to combine all ingredients. Bring the mixture to a boil.
- Once boiling, reduce heat to low and cover the skillet with a lid. Let it simmer gently for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the lid and stir in the corn kernels. Sprinkle the shredded cheese evenly over the top. Cover again and let it sit for 3-5 minutes off the heat, allowing the cheese to melt.
- Sprinkle chopped fresh cilantro over the skillet for a pop of color and freshness. Serve warm with a dollop of sour cream if desired.
Equipment
- Large skillet or sauté pan with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Leftovers keep well in the fridge for up to 4 days; reheat gently and add a splash of broth if rice seems dry.
- For a vegetarian version, replace meat with extra beans or lentils.
- Swap in brown rice but increase cooking time and broth accordingly.
- Customize with extra veggies like bell peppers or zucchini for added nutrition and color.
- Make it dairy-free by skipping cheese or using dairy-free alternatives; sour cream can also be substituted.
