Description
Taco Rice is a hearty one-pan meal combining seasoned ground beef, rice, beans, and vegetables cooked together with flavorful taco spices. This easy skillet recipe simmers tender rice with diced tomatoes, black beans, corn, and cheese to create a comforting Tex-Mex dish that is perfect for family dinners or casual gatherings. Top with your favorite taco accompaniments like sour cream, avocado, and pico de gallo for a satisfying and quick dinner.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 1 pound lean ground beef (or ground turkey)
- 3 cloves garlic, minced
- 4 teaspoons taco seasoning
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 2 cups low sodium chicken broth
- 10 ounces diced tomatoes and green chiles (1 can, undrained - Rotel)
- 1 cup long-grain white rice (uncooked)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 ½ cups frozen corn kernels
- 1 ½ cups Colby Jack cheese, shredded (about 6 ounces)
Optional Toppings
- Diced tomatoes
- Pico de gallo
- Sour cream
- Jalapeños
- Additional shredded cheese
- Avocados
- Guacamole
Instructions
- Heat the olive oil: Warm 1 tablespoon of extra virgin olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté onion and bell pepper: Add the diced yellow onion and red bell pepper to the skillet and cook, stirring occasionally, until they are softened and fragrant, about 5 minutes.
- Cook the ground beef: Add the lean ground beef (or turkey) to the skillet. Cook it thoroughly until browned and no longer pink, breaking it up into smaller pieces with a spoon as it cooks.
- Add garlic and spices: Stir in the minced garlic, taco seasoning, sea salt, and ground black pepper. Cook for 1 to 2 minutes until fragrant, allowing the spices to bloom.
- Add liquids and rice: Pour in the chicken broth and canned diced tomatoes with green chiles (including the juice). Stir in the uncooked rice, black beans, and frozen corn kernels. Bring the mixture to a boil.
- Simmer the mixture: Reduce the heat to low and cover the skillet. Let it simmer gently for 15 to 20 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Finish with cheese: Remove the skillet from heat. Sprinkle the shredded Colby Jack cheese evenly on top. Cover the skillet again and let it sit for a few minutes to melt the cheese.
- Serve: Spoon the taco rice onto plates and add your favorite taco toppings such as diced tomatoes, pico de gallo, sour cream, jalapeños, extra cheese, avocado slices, or guacamole. Serve warm and enjoy!
Notes
- You can substitute ground turkey for a leaner protein option.
- If you prefer spicier dishes, add more jalapeños or use a hotter taco seasoning blend.
- Make sure the rice is covered with liquid to cook properly; add a bit more broth if needed.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- For a vegetarian version, omit the meat and use vegetable broth.
