Delicious 20-Minute Taco Rice Skillet
This Delicious 20-Minute Taco Rice Skillet is packed with Tex-Mex flavors and ready fast! A one-pan meal with seasoned beef, rice, beans, and cheese everyone will love.
Equipment
- Large Skillet
- Spoon
- Lid
Ingredients
- 1 pound ground beef
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 packet taco seasoning
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt and pepper to taste
- cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s browned and cooked through, breaking it up with a spoon as it cooks. This should take about 5 minutes. Drain any excess fat if needed.
- Sprinkle the garlic powder, onion powder, salt, pepper, and taco seasoning over the browned beef. Stir well to coat the meat evenly with the spices, allowing the flavors to meld for a minute or two.
- Pour in the uncooked white rice and beef broth. Stir to combine everything thoroughly. The beef broth will add a rich flavor to the rice as it cooks.
- Add the drained black beans, corn, and diced tomatoes into the skillet. Stir gently to distribute evenly.
- Reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer undisturbed for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let the cheese melt, about 2-3 minutes. Finally, garnish with freshly chopped cilantro before serving.
Notes
- Rinse the rice before cooking to avoid sticky or gummy texture.
- Brown the beef properly for better flavor depth.
- Do not remove the lid during simmering to ensure rice cooks evenly.
- Use beef broth instead of water for richer flavor in the rice.
- Add cheese at the end to keep it melty and delicious.