One Pot Taco Rice
This easy one pot taco rice is made with ground beef, tomatoes, and rice. It’s full of flavor and ready in about 30 minutes.
Cheesy Ground Beef and Rice Skillet
Who else loves an easy one pot meal? They are some of my favorite dinner recipes to make because cleanup is so simple!
My cheesy taco rice recipe is one that I like to keep on rotation. It only uses a few ingredients and it takes no time at all to prepare.
Everything cooks in one skillet. Just make sure you use one with a tight fitting lid.
This ground beef and rice recipe is packed with seasoned ground beef, rice, tomatoes, and of course, cheese. Think of it as a cross between tacos and a rice bowl, and it’s easy to make your own.
Serve it with some pico de gallo, a Caesar salad, or use it in burrito bowls. There’s really not wrong way to enjoy this cheesy rice!
Ingredients and Substitutions
- Ground beef: I use 1 pound of ground beef, but ground turkey or chicken will work too.
- Onion: One small diced onion (either white or yellow) works great.
- Taco seasoning: For ease, use a 1-ounce packet of store-bought taco seasoning. If you have the seasonings on hand, homemade taco seasoning is a great idea!
- White rice: Long-grain white rice cooks best in this dish. Jasmine and basmati also work.
- Diced tomatoes with green chilies: Basically you’re using a can of Rotel. Don’t drain it; you need that liquid to help season and cook the rice.
- Beef broth: This is the liquid you’ll use to cook the rice. Use low-sodium broth and add salt if needed. Chicken broth and water both work if you don’t have beef broth. The flavor of the rice won’t be as robust if you use water, though.
- Cheddar cheese: I use shredded cheddar both in the rice and on top. If there’s another flavor of cheese you like, feel free to swap it out.
- Salt and pepper: Add these to taste after the rice cooks.
Tips for the Best Taco Rice
- If the rice isn’t cooked through after 20 minutes, add a splash more broth and cover again for 5–10 minutes.
- Try not to remove the lid too often while the rice cooks. It’s fine to give the ingredients a quick stir to prevent sticking. Peeking too much allows the heat and steam to escape, and the rice won’t cook properly.
- Add a can of drained black beans or corn when you add the tomatoes to help the meal stretch a little further. Sprinkle in some diced jalapeño for a touch of heat, too.
Can I use brown rice instead of white rice?
Maybe, but I haven’t tested it. Brown rice takes a lot longer to cook and would need more liquid. If you try it, expect to increase the cook time and keep some extra broth on hand.
What’s the best kind of pan to use?
You’ll need a deep skillet or a wide pot with a lid. I usually use a large nonstick skillet with a glass lid so I can keep an eye on it while it simmers. Sometimes I use a braising pan, but it has a tendency to stick a bit right in the center.
How to Store Leftovers
- Fridge: Store leftover taco rice skillet in an airtight container in the refrigerator for up to 4 days.
- Freezer: This rice freezes well. Scoop it into individual freezer-safe containers, and it will stay good for about 2 months.
- Reheat: Microwave with a bit of broth or water to loosen it up, or warm in a skillet over medium-low heat.
More One Pan Recipes
- One Pan Sausage and Veggies
- One Pot Cheeseburger Pasta
- Cast Iron Sausage and Peppers
- Fried Cabbage with Sausage
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Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 cup uncooked long-grain white rice
- 14 ounces diced tomatoes with green chilies, undrained (1 can)
- 2 cups low-sodium beef broth
- 2 cups shredded cheddar cheese, divided
- Salt, to taste
- Ground black pepper, to taste
Instructions
- In a large skillet or pot with a lid, cook the ground beef and diced onion over medium heat until the beef is browned. Drain excess grease if needed.1 pound ground beef1 small onion
- Stir in the taco seasoning and rice. Cook for 1 minute, stirring often.1 packet taco seasoning1 cup uncooked long-grain white rice
- Add the diced tomatoes with their juices and the beef broth. Stir to combine.14 ounces diced tomatoes with green chilies2 cups low-sodium beef broth
- Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove from heat. Stir in 1 cup of shredded cheese, taste, and season with salt and pepper if desired. Sprinkle the remaining 1 cup of cheese over the top, and return to the lid to the pan for 2-3 minutes or until the cheese melts.2 cups shredded cheddar cheeseSaltGround black pepper
- Serve with your favorite toppings.
Notes
- Servings: This taco rice recipe makes about 4 to 6 servings, depending on portion size. Each serving is roughly 1 to 1½ cups. If you’re serving it as a main course with toppings, it leans closer to 4 servings. If it’s a side or part of a burrito bowl, you could stretch it to 6. Actual calories will vary.
- Brown Rice: You may be able to use brown rice, but it takes longer to cook and needs more liquid. Adjust the cook time and keep extra broth handy. We haven’t tested using brown rice in our kitchen.
- Preferred Pan: Use a deep skillet or wide pot with a lid. A nonstick skillet works best to prevent sticking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in individual containers for up to 2 months.