Description
Cheesy Taco Rice: A quick, one-pan dinner loaded with cheesy goodness and bold taco flavors—perfect for busy weeknights or Taco Tuesday!
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 cup long-grain white rice
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup corn kernels (frozen or canned, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth (or chicken broth)
- 1 tbsp olive oil
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: chopped cilantro, diced avocado, sour cream, or green onions
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
- Stir in chili powder, cumin, paprika, salt, and black pepper. Mix until the meat is evenly coated with spices.
- Add the rice, diced tomatoes with green chilies, corn, and broth. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid is absorbed.
- Sprinkle shredded cheese over the top, cover again, and let sit for 2–3 minutes until the cheese melts.
- Fluff gently with a fork, top with your favorite garnishes, and serve hot.
Notes
- You can substitute ground turkey for a leaner option.
- Adjust spice levels by adding more chili powder or diced jalapeños as desired.
- Leftovers keep well in the refrigerator for 3–4 days; reheat gently.
- To make the dish gluten-free, use gluten-free broth and check the spice mix for gluten-containing additives.
- For a creamier texture, add a dollop of sour cream when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: Cheesy Taco Rice, one-pan taco rice, beef and cheese rice, Taco Tuesday recipe, Mexican-inspired skillet