Taco Rice Skillet
Description
This easy taco rice skillet cooks ground beef, Rotel, taco seasoning, and long grain rice together in one pan, then finishes with a layer of melted cheese. It's a budget-friendly, family-friendly weeknight dinner that's ready in 40 minutes.
Ingredients
- 1 pound lean ground beef, (90/10 or 93/7)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 ounce taco seasoning
- 8 ounce tomato sauce
- 10 ounce Rotel, not drained
- 1 ½ cups beef broth, low-sodium recommended
- 1 cup long grain white rice, uncooked and rinsed
- 2 cups shredded cheese, cheddar, Monterey Jack, or Mexican blend
Optional Toppings
- Sour cream
- Diced avocado
- Guacamole
- Chopped fresh cilantro
- Sliced jalapeños
- Sliced green onions
Instructions
- Brown the beef and onion: Crumble the ground beef into a large skillet and add the diced onion. Cook over medium heat for 6 to 8 minutes, until the beef is browned and the onion is soft. Drain off the fat.
- Add the garlic and seasoning: Stir in the minced garlic and taco seasoning. Cook for 1 minute, until fragrant.
- Add the liquids and rice: Pour in the tomato sauce, undrained Rotel, and beef broth. Add the rinsed rice and stir well so all the rice is submerged.
- Simmer: Bring the mixture to a gentle bubble. Cover the skillet, reduce the heat to medium-low, and simmer for 20 minutes, until the rice is tender and most of the liquid is absorbed. Don't lift the lid while it cooks.
- Melt the cheese: Sprinkle the shredded cheese over the top. Replace the lid and let it sit for 2 to 3 minutes, until the cheese is melted.
- Serve: Spoon the taco rice skillet into bowls and serve hot with your favorite toppings.
Equipment
- 12-inch skillet with a tight-fitting lid
- Fine mesh strainer
- Wooden Spoon
Notes
- Rinse the rice until the water runs mostly clear so it cooks up fluffy instead of gummy.
- Use uncooked long grain white rice. Instant, minute, and pre-cooked rice will turn mushy.
- Don't drain the Rotel. The juice is part of the cooking liquid.
- If the rice is still firm after 20 minutes, add 2 to 3 tablespoons of broth, cover, and cook for 5 more minutes.
- Brown rice option: Add ½ cup extra broth and simmer for 40 to 45 minutes.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium-low heat with a splash of broth, or microwave in 1-minute intervals.
Nutrition
Serving: 1ServingCalories: 551kcalCarbohydrates: 51gProtein: 43gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 115mgSodium: 1612mgPotassium: 885mgFiber: 4gSugar: 7gVitamin A: 1373IUVitamin C: 16mgCalcium: 350mgIron: 5mg