One Pan Taco Rice

Why You’ll Love This Recipe

This recipe is a game-changer for weeknight dinners. It’s a one-pan wonder, meaning minimal cleanup and maximum flavor. Everything cooks together, allowing the spices and ingredients to blend beautifully. It’s also easily customizable, making it great for picky eaters and adaptable to dietary needs. Whether you’re feeding a family or meal prepping for the week, this dish delivers convenience without sacrificing taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion
• Garlic
• Taco seasoning
• Long grain white rice
• Diced tomatoes (canned, with juices)
• Black beans (drained and rinsed)
• Corn (frozen or canned)
• Chicken or beef broth
• Shredded cheddar cheese
• Olive oil
• Salt and pepper
• Fresh cilantro (optional, for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
2. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if needed.
3. Stir in the taco seasoning, mixing well to coat the beef evenly.
4. Add the rice, diced tomatoes with juices, black beans, corn, and broth. Stir everything together until fully combined.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 18–20 minutes, or until the rice is tender and liquid is absorbed.
6. Remove the lid, sprinkle the shredded cheese over the top, and cover again for a few minutes until the cheese melts.
7. Garnish with fresh cilantro if desired, and serve hot.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Protein swap: Use ground turkey, chicken, or plant-based meat instead of beef.
• Spicy version: Add diced jalapeños, chipotle peppers, or a dash of hot sauce.
• Low-carb: Replace rice with cauliflower rice and adjust cooking time accordingly.
• Cheese choices: Try Monterey Jack, pepper jack, or a Mexican cheese blend.
• Add veggies: Mix in bell peppers, zucchini, or spinach for added nutrition.

Storage/Reheating

Let the taco rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes, stirring halfway through. You can also reheat in a skillet over medium heat, adding a splash of broth or water to keep it moist.
For longer storage, freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of rice works best for taco rice?

Long grain white rice works best because it cooks evenly and absorbs the flavors well. You can also use jasmine or basmati rice.

Can I make this recipe vegetarian?

Yes, simply omit the meat and add extra beans or a meat substitute like lentils or textured vegetable protein.

Do I need to rinse the rice before cooking?

Yes, rinsing helps remove excess starch, which prevents the rice from becoming sticky.

Can I use brown rice instead?

You can, but it will require a longer cooking time and additional liquid. Adjust accordingly.

Is this dish spicy?

Not inherently. The spice level depends on your taco seasoning. You can add more heat with chili flakes or hot sauce if desired.

What toppings go well with taco rice?

Try sour cream, guacamole, diced avocado, chopped green onions, or crushed tortilla chips.

Can I double the recipe?

Yes, just be sure to use a large enough pan and adjust the cooking time slightly.

How do I prevent the rice from sticking to the pan?

Use a nonstick skillet or make sure there’s enough liquid. Stir occasionally during cooking and avoid high heat.

Can I make this ahead of time?

Yes, it reheats well and makes excellent leftovers, making it a great meal prep option.

What type of cheese is best?

Cheddar cheese is classic, but feel free to use any melty cheese you prefer like Monterey Jack or Colby.

Conclusion

One Pan Taco Rice is a delicious, satisfying meal that brings all the bold flavors of tacos into a simple, one-skillet dinner. It’s quick, customizable, and ideal for feeding a hungry family or prepping meals in advance. Whether you’re cooking for a busy weeknight or just craving comfort food with a kick, this recipe is sure to become a staple in your kitchen.

One Pan Taco Rice

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This One Pan Taco Rice is a quick and easy skillet meal that brings together taco flavors, seasoned beef, rice, beans, corn, and melty cheese in a single pan. Perfect for busy weeknights or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4 to 6
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp taco seasoning
• 1 cup long grain white rice
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn (frozen or canned, drained)
• 2 cups chicken or beef broth
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until fragrant (about 2–3 minutes).
2. Add ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if necessary.
3. Stir in taco seasoning, mixing well to coat the beef evenly.
4. Add rice, diced tomatoes with juices, black beans, corn, and broth. Stir to combine thoroughly.
5. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
6. Remove the lid, sprinkle shredded cheese on top, and cover again for a few minutes until cheese melts.
7. Garnish with fresh cilantro if desired and serve hot.

Notes

• Use a nonstick skillet or stir occasionally to prevent sticking.
• Rinse rice before cooking to avoid excess starch.
• Swap ground beef for turkey, chicken, or plant-based meat.
• Add veggies like bell peppers or spinach for extra nutrition.
• Great for meal prep—stores and reheats well.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 480
• Sugar: 4g
• Sodium: 760mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 70mg