Homemade 20-Minute Taco Rice Skillet
This 20-minute taco rice skillet is quick, flavorful, and perfect for busy weeknights! Ground meat, rice, beans, and cheese come together in one delicious pan.
Equipment
- Large Skillet
- Spatula
Ingredients
- 1 cup rice white or brown, depending on preference
- 1 lb ground beef or turkey
- 1 cup diced tomatoes with green chilies canned
- 1 cup chicken broth or vegetable broth for a lighter option
- 1 packet taco seasoning
- 1 cup corn canned or frozen
- 1 cup black beans rinsed and drained
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tablespoon olive oil
- salt and pepper to taste
- chopped green onions for garnish
Instructions
Prepare Your Ingredients
- Rinse rice under cold water if using white rice to remove excess starch. Drain and rinse canned diced tomatoes with green chilies, corn, and black beans.
Cook the Ground Meat
- Heat olive oil in a large skillet over medium-high heat. Add ground beef or turkey, season with salt and pepper, and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
Add Taco Seasoning and Tomatoes
- Sprinkle taco seasoning over cooked meat and stir to coat. Pour in diced tomatoes with green chilies and stir to combine. Let simmer for a couple of minutes.
Incorporate Rice and Broth
- Add rice and chicken broth to the skillet. Stir well to distribute rice evenly. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 15 minutes, until rice is tender and liquid absorbed.
Add Corn and Black Beans
- Fold in corn and black beans. Cook for 2-3 minutes to warm through.
Add Cheese and Garnish
- Sprinkle shredded cheese evenly over skillet. Cover and let cheese melt for about 2 minutes. Garnish with chopped green onions before serving.
Notes
- Rinsing rice removes excess starch and prevents stickiness.
- Drain canned ingredients well to avoid watery skillet.
- Use a large enough skillet to avoid overcrowding the meat during cooking.
- Swap proteins or rice types for customization and dietary needs.
- Leftovers store well in the fridge for 3-4 days or freeze up to 2 months.