Delicious One Pot Taco Rice
Try this one pot taco rice recipe, my favorite, made with beef, rice, beans and corn. I recommend it because I make it at least once a week and it’s my favorite. On a weekday when I have a lot of work and I’m really tired at night, if I want to eat something good, I choose this one pot taco rice.
Yield: 4-6 Serving
One Pot Taco Rice
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You only need one pan or pot to make this wonderful recipe. It's a quick and delicious 30-minute dinner that combines all the strong flavors of a classic beef taco in one pan. The rice slowly cooks in a spicy beef broth and salsa, soaking up every drop of flavor, and is finally covered in a layer of melted cheese. Just try this recipe once, you'll be impressed.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 lb (450g) Ground beef (80/20 or 90/10 lean)
- 1 small Yellow onion, finely diced
- 1 small Bell pepper (red or green), diced
- 2 cloves Garlic, minced
- 1 packet (1 oz / 28g) Taco seasoning (or homemade equivalent)
- 1 cup Long-grain white rice, uncooked and rinsed
- 1 cup Mild or medium salsa
- 1 ½ cups Low-sodium beef broth (or chicken broth)
- 1 cup Canned black beans or kidney beans, rinsed and drained (optional)
- 1 cup Frozen corn kernels (optional)
- 1 ½ cups Mexican blend cheese or shredded Cheddar, divided
- Salt and black pepper To taste
Mandatory Toppings
- Fresh cilantro, chopped
- Green onions, sliced
- Sour cream or Mexican crema
- Diced avocado or guacamole
- Jalapeño slices
- Tortilla chips or lime wedges
Instructions
- Brown the Meat & Aromatics
Heat a large skillet or Dutch oven over medium-high heat. Add ground beef, diced onion, and bell pepper. Cook for 5–7 minutes, breaking the meat up with a spoon, until the beef is fully browned and vegetables are tender. Drain excess grease if necessary. - Add Garlic & Seasoning
Reduce heat to medium. Add minced garlic and taco seasoning. Stir continuously for 1 minute until fragrant. - Mix Rice & Liquids
Stir in the rinsed white rice, salsa, beef broth, black beans, and corn. Stir well to make sure no rice is sticking to the bottom of the pan and the mixture is evenly combined. Bring to a rolling boil. - Simmer & Steam
Once boiling, cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for 15–18 minutes without lifting the lid, or until the rice is tender and has absorbed the liquid. - Melt the Cheese
Remove from heat. Uncover, quickly sprinkle 1/2 cup of cheese over the top, fluff gently with a fork, then cover with the remaining 1 cup of cheese. Put the lid back on and let it rest off the heat for 5 minutes until the cheese is completely melted and bubbly. - Garnish & Serve
Top with fresh cilantro, green onions, and serve immediately alongside your favorite taco toppings.
Notes
- Rice Type Matters: Stick to long-grain white rice or jasmine rice for the liquid ratio and cooking times listed. Brown rice requires significantly more liquid and a longer simmer (~40–45 minutes).
- Prevent Burning: Ensure your burner heat is on low while simmering. If your stove runs hot, use a heat diffuser or check at the 15-minute mark to ensure the bottom isn't catching.
- Make it Vegetarian: Substitute ground beef with plant-based crumbles or an extra can of black beans/pinto beans, and swap beef broth for vegetable broth.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water or broth to restore moisture to the rice.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 406Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 10gCholesterol: 73mgSodium: 600mgCarbohydrates: 36gFiber: 5gSugar: 5gProtein: 29g
