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Cheesy One Pot Taco Rice Recipe

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4.1 from 41 reviews

This Cheesy One Pot Taco Rice is a delicious and comforting meal that combines seasoned ground beef, perfectly cooked rice, and a medley of fire-roasted tomatoes, corn, and black beans, all simmered together and topped with melted Colby jack cheese. Easy to make in a single skillet and packed with flavor, it’s perfect for a quick weeknight dinner that the whole family will love.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 3 tablespoons olive oil (divided)
  • 1/2 cup onion (diced)
  • 1 jalapeño (minced)
  • 3 cloves garlic (minced)
  • 1 pound extra lean ground beef

Dry and Canned Goods

  • 1 cup extra long grain rice
  • 2 1/2 cups low-sodium beef broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes (drained)
  • 1 (15 oz) can fire-roasted corn (drained)
  • 1 (15 oz) can black beans (drained)
  • 1 (8 oz) can tomato sauce

Spices and Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Cheese

  • 2 cups Colby jack cheese (shredded)

Instructions

  1. Sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced jalapeño, cooking until they start to soften, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  2. Cook the ground beef: Add the ground beef to the skillet. Break up the meat with a spatula and cook until browned and cooked through, about 6-8 minutes. Ensure the beef is evenly cooked and no longer pink.
  3. Toast the rice: Push the cooked ground beef mixture to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the rice and cook, stirring frequently, until the rice is lightly toasted and slightly golden, about 2-3 minutes.
  4. Combine ingredients: Stir the ground beef and toasted rice together. Pour in the low-sodium beef broth, then add the drained fire-roasted diced tomatoes, fire-roasted corn, black beans, tomato sauce, and all the spices: garlic powder, onion powder, chili powder, cumin, paprika, kosher salt, and black pepper. Stir everything until evenly combined.
  5. Simmer the mixture: Bring the mixture to a gentle simmer. Cover the skillet with a lid and reduce the heat to low or medium-low. Let cook undisturbed for 20-25 minutes, or until the rice is tender and has absorbed the liquid. Check occasionally to ensure nothing is sticking; if needed, stir gently.
  6. Adjust seasoning and add cheese: Taste the dish and adjust seasoning to your preference. Remove the skillet from heat and stir in 1 cup of shredded Colby jack cheese until melted and combined. Then sprinkle the remaining 1 cup cheese evenly on top.
  7. Melt cheese and serve: Cover the skillet again and let sit for 3-5 minutes off the heat to allow the cheese on top to melt. Garnish with fresh cilantro if desired before serving.

Notes

  • For a spicier dish, increase the jalapeño quantity or add a pinch of cayenne pepper.
  • You can substitute ground turkey or chicken for ground beef for a leaner option.
  • Use low-sodium canned goods and adjust salt as needed to control sodium intake.
  • If you prefer a vegetarian version, omit the ground beef and use vegetable broth instead.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
  • Fresh cilantro is optional but adds a fresh, herbal note to the finished dish.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican American

Find it online: https://ellarecipe.com/cheesy-one-pot-taco-rice-recipe/