Cheesy Taco Rice Skillet

$To make Cheesy Taco Rice Skillet, gather these ingredients: - 1 cup long-grain white rice - 2 cups vegetable broth - 1 lb ground beef or turkey - 1 small onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 1 can (14 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 ½ cups shredded cheddar cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) - Avocado slices (for serving) You can easily swap some ingredients if needed: - Ground beef can change to ground turkey or chicken. - Use quinoa or brown rice instead of white rice for a healthier option. - For a vegan dish, replace meat with lentils or mushrooms. - Instead of vegetable broth, use water or chicken broth. - If you don’t have taco seasoning, mix chili powder, cumin, and paprika for a similar flavor. Garnishes can add color and flavor, so consider these options: - Fresh cilantro brings a bright taste that pairs well. - Sliced jalapeños add a spicy kick for those who like heat. - Chopped green onions can offer a fresh crunch. - A squeeze of lime juice can enhance the flavors nicely. - Serve with tortilla chips for extra texture. {{ingredient_image_1}} Start by boiling vegetable broth in a medium pot. This broth gives the rice a nice flavor. Once it boils, add 1 cup of long-grain white rice. Reduce the heat to low and cover the pot. Let it simmer for 18-20 minutes. The rice should be tender and all the liquid absorbed. After cooking, let it sit, covered, for 5 more minutes. Fluff the rice with a fork to make it light and airy. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and 2 cloves of minced garlic. Sauté them for about 2-3 minutes until the onion turns translucent. This adds great flavor to your dish. Then, increase the heat to medium-high and add 1 pound of ground beef or turkey. Break the meat apart with a spatula and cook for about 5-7 minutes. Once browned, drain any excess fat from the skillet. Now it’s time to mix in the fun stuff! Stir in a packet of taco seasoning to the meat mixture. If it seems dry, add a splash of water to help it blend. Next, add 1 can of drained and rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Finally, fold in the cooked rice. Stir everything together and heat for 2-3 minutes until warm. Season with salt and pepper to taste. Reduce the heat to low and sprinkle 1.5 cups of shredded cheddar cheese over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese melts. Your Cheesy Taco Rice Skillet is now ready to serve! To avoid overcooking rice, keep a close eye on the time. Use the right amount of broth for the rice. Bring the broth to a boil before adding the rice. Once it’s in, lower the heat and cover the pot. Let it simmer for 18-20 minutes. After that, remove it from heat and let it sit for 5 more minutes. Fluff it gently with a fork. This way, the rice stays tender and not mushy. Cheddar cheese works great for this dish, but you can explore other types too. Monterey Jack adds a creamy texture. Pepper Jack gives a nice kick with spices. For a rich flavor, try a mix of cheeses. Always shred cheese yourself for the best melt. Pre-shredded cheese often has fillers that can affect melting. To spice up your Cheesy Taco Rice Skillet, add jalapeños or diced green chilies. You can mix in some hot sauce while cooking the meat. Another option is to use spicy taco seasoning. If you love heat, add crushed red pepper flakes at the end. Adjust the spice level to fit your taste. Pro Tips Use Homemade Taco Seasoning: Making your own taco seasoning allows you to control the spices and salt levels, ensuring a fresher flavor. Customize Your Protein: Feel free to substitute the ground beef or turkey with ground chicken, or even a plant-based meat alternative for a healthier or vegetarian option. Make it a One-Pot Meal: To simplify cleanup, cook the rice directly in the skillet after browning the meat, using broth instead of water for added flavor. Garnish for Flavor: Fresh cilantro, lime juice, or sliced jalapeños can elevate the dish, adding brightness and a kick of flavor. {{image_2}} You can easily make the Cheesy Taco Rice Skillet vegetarian. Simply swap the ground meat for a plant-based protein. I love using lentils or crumbled tofu. They soak up all the taco seasoning flavors. This way, you keep the meal hearty and satisfying without meat. If you want a different protein, try chicken or pork. Ground chicken cooks well and stays tender. You can use ground pork for a richer taste. Both options go great with the taco seasoning. Just remember to cook them until they are fully done. Adding more veggies makes this dish even better. You can toss in bell peppers, zucchini, or spinach. These veggies add color and nutrients. They also give a fresh taste to the dish. Just chop them up and add them when you mix the other ingredients. This way, you get a tasty meal that is also good for you. To store leftovers, let the Cheesy Taco Rice Skillet cool down first. Use an airtight container to keep it fresh. This meal stays good in the fridge for about 3 to 4 days. Make sure to label the container with the date. This helps you remember when you made it. When you're ready to eat, you can reheat your leftovers easily. Place the dish in the microwave for about 2 to 3 minutes. Stir halfway through to ensure even heating. You can also reheat it on the stove over low heat. Just add a splash of water to keep it moist. If you want to freeze the Cheesy Taco Rice Skillet, make sure it’s completely cooled. Transfer it to a freezer-safe container. It will last for up to 3 months in the freezer. When you're ready to enjoy it again, thaw it overnight in the fridge. Reheat it as mentioned above. This way, you can enjoy a delicious meal anytime! Yes, you can make Cheesy Taco Rice Skillet ahead of time. Just prepare the dish as usual. Once it cools, store it in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. This makes it easy for busy days. Many sides go well with Cheesy Taco Rice Skillet. Here are some tasty options: - Tortilla chips: Crunchy and fun to dip. - Guacamole: Creamy and fresh, it adds a nice touch. - Garden salad: Crisp veggies balance the richness of the dish. - Mexican street corn: Sweet and savory, it's a great match. - Pico de gallo: Fresh and zesty, it adds brightness. These sides enhance your meal and bring more flavor. To make Cheesy Taco Rice Skillet gluten-free, use gluten-free taco seasoning. Ensure that all canned items, like beans and tomatoes, are gluten-free as well. Check the labels to be safe. This way, you can enjoy this dish without worrying about gluten. It’s just as tasty and satisfying! You learned how to make a tasty Cheesy Taco Rice Skillet. We covered the full list of ingredients, simple steps to cook, and tips to make it better. I shared ways to change up the recipe and how to store your leftovers. This dish is flexible and easy to enjoy anytime. Try it with new ingredients or spice levels. Remember, cooking should be fun and tasty! Enjoy your meal and share it with friends!$

A delicious one-pan meal combining rice, ground meat, beans, and cheese, perfect for a quick dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 500 kcal

Ingredients

1 cup long-grain white rice
2 cups vegetable broth
1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (14 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes (fresh or canned)
1.5 cups shredded cheddar cheese
1 tablespoon olive oil
to taste salt and pepper
to taste fresh cilantro, chopped (for garnish)
to serve sour cream
to serve avocado slices

Instructions

In a medium pot, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté for about 2-3 minutes until the onion becomes translucent.
Increase the heat to medium-high and add the ground beef or turkey to the skillet. Break it apart with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning, mixing well. If the seasoning is too dry, add a splash of water to help distribute it evenly.
Add the black beans, corn, diced tomatoes, and cooked rice to the skillet. Stir everything together and heat for another 2-3 minutes until well combined and heated through. Season with salt and pepper to taste.
Reduce the heat to low. Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover and let it sit for 2-3 minutes until the cheese is melted and bubbly.
Once the cheese is melted, remove from heat. Garnish with chopped fresh cilantro. Serve hot with sour cream and avocado slices on the side.

Notes

Feel free to customize with your favorite toppings.

Keyword cheesy, one-pan, rice, skillet, taco