Cheesy Taco Rice Skillet

$To make the cheesy taco rice skillet, you will need: - 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) If you don't have some ingredients, here are some easy swaps: - Ground beef or turkey: Try ground chicken or plant-based meat for a lighter option. - Taco seasoning: Mix chili powder, cumin, and garlic powder if you run out. - Black beans: Kidney beans or pinto beans work just as well. - Corn kernels: You can use frozen corn or even skip it if needed. - Vegetable broth: Chicken broth adds flavor if you are not vegetarian. Toppings can make this dish even better. Here are my favorites: - Sour cream: Adds creaminess and balances the spice. - Avocado slices: Creamy and fresh, they enhance the dish’s flavor. - Chopped cilantro: Brightens the dish and adds a fresh taste. - Sliced jalapeños: For those who like a spicy kick. - Lime wedges: A squeeze of lime adds zest and freshness. These ingredients and toppings will help you create a delicious and satisfying meal. Enjoy the flavors and make it your own! {{ingredient_image_2}} To cook the rice well, start with a medium pot. Pour in 2 cups of vegetable broth and bring it to a boil. Once it bubbles, add 1 cup of long-grain white rice. Turn the heat down low and cover the pot. Let it simmer for 18 to 20 minutes. The rice should soak up all the broth and become tender. After cooking, take it off the heat and keep it covered for 5 more minutes. Fluff the rice with a fork to separate the grains. This makes the rice light and fluffy. Grab a large skillet and pour in 1 tablespoon of olive oil. Heat it over medium heat. Add 1 small diced onion and 2 minced garlic cloves. Sauté for about 2 to 3 minutes until the onion looks clear and smells good. Then, raise the heat to medium-high and add 1 pound of ground beef or turkey. Use a spatula to break it up as it cooks. Cook for 5 to 7 minutes until the meat is brown. If there’s extra fat, drain it out. This step adds rich flavor to your dish. Now it’s time to mix everything together! Sprinkle a packet of taco seasoning over the browned meat. Stir it well to coat the meat with flavor. If it looks dry, add a splash of water. Next, add 1 can of black beans (drained and rinsed), 1 cup of corn (fresh, frozen, or canned), and 1 cup of diced tomatoes (fresh or canned). Finally, stir in the cooked rice. Heat everything for 2 to 3 minutes so it warms up nicely. Taste the mix and add salt and pepper to your liking. This blend brings all the flavors together. To make your cheesy taco rice skillet perfect, watch the cooking time. Overcooking the rice can make it mushy. Stick to the instructions. Cook for 18-20 minutes. Let it sit for 5 more minutes after cooking. This helps the rice fluff up nicely. When browning meat, ensure it gets good color. If it’s gray, it’s not done. Break it up as it cooks. This helps it brown evenly. Don’t skip draining excess fat; it keeps the dish light and fresh. If you use ground turkey instead of beef, the cooking time stays about the same. Ground turkey cooks quicker. Keep an eye on it, and adjust if needed. For leaner meats, the browning may take less time. Just look for a nice brown color. If you decide to use chicken, cook it longer. It needs about 10 minutes to brown well. Always check the internal temperature. It should reach 165°F for safety. To get that gooey, stretchy cheese, use low heat. After mixing the cheese in, cover the skillet. This helps the cheese melt evenly. Let it sit for about 2-3 minutes. Choose a good quality cheese. Cheddar melts well and adds great flavor. If you want a twist, try pepper jack for a kick! Always sprinkle cheese evenly across the top for a perfect melt. Pro Tips Use Homemade Taco Seasoning: For a fresher flavor, consider making your own taco seasoning with spices like cumin, paprika, and chili powder. This allows you to adjust the heat level to your preference. Vegetable Variations: Feel free to add other vegetables, such as bell peppers or zucchini, for more nutrition and flavor. Just sauté them with the onions and garlic to soften them up before adding the meat. Cheese Options: While cheddar is classic, try mixing different cheeses like Monterey Jack or Pepper Jack for a unique flavor twist. Mixing cheeses can enhance the creaminess and taste of the dish. Make it a Meal Prep: This dish stores well in the fridge for up to 3 days. Consider making a larger batch to have quick and easy meals ready for busy weeknights. {{image_4}} You can easily make this dish vegetarian. Simply swap the ground meat for a plant-based option. Use 1 cup of lentils or mushrooms. These add great texture and flavor. Also, ensure you use vegetable broth for cooking the rice. This keeps the dish rich and full of taste. If you love heat, add some spicy ingredients. Consider using spicy taco seasoning instead of regular. You can also include fresh jalapeños or diced green chilies. For an extra kick, mix in a few dashes of hot sauce. These additions will make your cheesy taco rice even more exciting. Want to pack in more veggies? You can add bell peppers, zucchini, or spinach. Just chop them up and toss them into the skillet while cooking the onions and garlic. This will boost the nutrients and make the dish colorful. Plus, it will taste fresh and delicious! To keep your cheesy taco rice fresh, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. When you're ready to eat again, reheat in a skillet. Add a splash of water or broth to keep it moist. Cover the skillet to trap steam and heat evenly. You can also microwave it in a bowl. Just cover it with a microwave-safe lid or wrap. Heat in short bursts, stirring in between. If you want to freeze, place the rice in freezer bags. Make sure to remove as much air as possible. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it in a skillet or microwave when ready. This keeps the flavors fresh and delicious! Yes, you can use brown rice. It will change the texture and flavor. Brown rice takes longer to cook. Use about 2 ½ cups of broth for 1 cup of brown rice. Cook it for 40-45 minutes instead of 18-20 minutes. Check if it’s tender and fluffy. To add spice, use more taco seasoning. Add chopped jalapeños for heat. You can also mix in cayenne pepper or crushed red pepper flakes. Start with a small amount. Taste as you go to find your perfect level of heat. You can make your own taco seasoning. Combine chili powder, cumin, paprika, and garlic powder. Use these common spices: - 1 tsp chili powder - 1 tsp cumin - 1 tsp paprika - ½ tsp garlic powder This mix gives great flavor without a packet. You can adjust the spices to suit your taste. Cheesy Taco Rice Skillet is a fun and easy dish to make. We covered key ingredients, step-by-step cooking, and tips to avoid mistakes. You can even try variations like a vegetarian option or a spicy kick. Don’t forget storing tips to keep leftovers tasty. Cooking this dish is straightforward and rewarding. Enjoy the rich flavors and endless ways to customize it. Dive in and get cooking!$

A delicious and easy one-pan meal featuring cheesy rice, seasoned meat, and hearty beans.

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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
for garnish fresh cilantro, chopped
for serving sour cream
for serving avocado slices

Instructions

In a medium pot, bring the vegetable broth to a rolling boil. Add the long-grain white rice, then reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Once cooked, remove it from heat and let it sit covered for an additional 5 minutes. Finally, fluff the rice with a fork to separate the grains.
In a large skillet, pour in the olive oil and heat it over medium heat. Add the diced onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Raise the heat to medium-high and add the ground beef or turkey to the skillet. Use a spatula to break it apart as it cooks. Continue to cook for about 5-7 minutes, or until the meat is nicely browned. Once browned, drain any excess fat from the skillet.
Sprinkle the taco seasoning over the browned meat, stirring well to combine. If the seasoning appears a bit dry, add a splash of water to help distribute the flavor evenly throughout the mixture.
To the skillet, add the rinsed black beans, corn, diced tomatoes, and the cooked rice. Stir everything together thoroughly and heat for an additional 2-3 minutes, ensuring the mixture is well combined and heated through. Taste, and season with salt and pepper as needed.
Reduce the heat to low, and sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet and let it sit for about 2-3 minutes, allowing the cheese to melt and become bubbly.
Once the cheese is beautifully melted, remove the skillet from heat. Garnish with freshly chopped cilantro. Serve the cheesy taco rice hot, accompanied by dollops of sour cream and slices of creamy avocado on the side.

Notes

For an appealing presentation, serve in individual bowls garnished with cilantro and a dollop of sour cream.

Keyword cheesy, easy meal, rice, skillet, taco