One-Pot Taco Rice Skillet Recipe

If you’re searching for a meal that’s bursting with vibrant flavors, incredibly easy to prepare, and packs all your favorite Mexican-inspired ingredients into one satisfying dish, you’ve just found it. This One-Pot Taco Rice Skillet Recipe is a game-changer for busy weeknights or anytime you crave comfort food without the fuss. Combining seasoned ground beef, tender rice, hearty black beans, and melty cheese, all cooked together in a single skillet, it’s a winning combo that ensures every bite is full of warmth, spice, and heartiness. Trust me, this is one recipe you’ll want to keep handy for quick dinners or casual get-togethers.

Ingredients You’ll Need

The beauty of this One-Pot Taco Rice Skillet Recipe lies in its simplicity and the thoughtful blend of ingredients that bring a harmony of textures and tastes. Each item is easy to find and plays a crucial role, whether it’s adding depth from the spices, a pop of color from the bell peppers, or creamy richness from the cheese.

• 1 lb lean ground beef: Provides a savory, hearty base that’s packed with protein and flavor.
• 1 cup long-grain rice: Absorbs the spices and juices perfectly, giving you a comforting, fluffy texture.
• 1 can (15 oz) black beans, rinsed: Adds creaminess, fiber, and a lovely earthy contrast.
• 1 can (14.5 oz) diced tomatoes: Offers acidity and moisture to keep the dish juicy and bright.
• 1 cup bell peppers, chopped: Brings a fresh crunch and sweetness that balances the spices.
• 2 tsp cumin: Infuses the dish with its signature smoky, warm aroma.
• 2 tsp chili powder: Delivers a gentle heat and deep chili flavor—adjust to taste.
• 1 cup shredded cheese (cheddar or Mexican blend): Melts beautifully to create a rich, gooey topping everyone will love.
• 2 green onions, chopped: Adds a crisp, oniony bite as a fresh finishing touch.
• 2 cups water: Essential for cooking the rice and bringing all ingredients together.
• Salt and pepper to taste: Simple seasonings that enhance every flavor element.

How to Make One-Pot Taco Rice Skillet Recipe

Step 1: Sauté the veggies

Start by heating a large skillet over medium heat and adding a splash of your favorite cooking oil. Toss in those chopped onions and bell peppers and sauté for about five minutes until they soften up, releasing their sweet aroma and vibrant color. This base is where your flavor journey begins.

Step 2: Brown the beef

Next, add the ground beef to the skillet and cook it until it’s nicely browned and crumbled. This searing process locks in the juices and builds a rich, meaty backbone for the dish. Be sure to break it up well so every bite is evenly seasoned and tender.

Step 3: Add rice and spices

Now, stir in the long-grain rice, cumin, and chili powder. Toss everything so the rice gets coated in those fragrant spices, which is key to infusing the whole skillet with bold taco-inspired flavors from the very beginning.

Step 4: Mix in beans and tomatoes

Pour in the diced tomatoes along with their juices and the rinsed black beans. These ingredients add moisture and a delightful mix of tangy and earthy notes, perfectly complementing the meat and rice. Stir everything together so those flavors can marry beautifully.

Step 5: Simmer to perfection

Pour in enough water to cover the mixture by about an inch. Bring it to a boil, then reduce the heat and cover the skillet with a tight-fitting lid. Let it simmer gently for around 20 minutes, giving the rice time to absorb all the flavorful liquids and become tender and fluffy.

Step 6: Melt the cheese and garnish

Finally, sprinkle the shredded cheese over the entire skillet and cover it again just long enough for the cheese to melt into a gooey, irresistible blanket. Before serving, scatter those chopped green onions on top for a fresh, vibrant finish that brightens the whole dish.

How to Serve One-Pot Taco Rice Skillet Recipe

Garnishes

Garnish is where you can really bring this dish to life. Aside from the green onions, consider adding a dollop of sour cream or a squeeze of fresh lime juice for a zesty kick. Fresh cilantro or sliced jalapeños can add that extra pop of color and heat if you like things spicy.

Side Dishes

This skillet shines brilliantly on its own, but pairing it with some crunchy tortilla chips or a crisp green salad creates a perfectly balanced meal. Alternatively, warm some corn tortillas for tacos or serve alongside Mexican street corn for a fun twist.

Creative Ways to Present

For a festive touch, serve the One-Pot Taco Rice Skillet Recipe in individual small cast-iron skillets or colorful bowls that keep the cheese deliciously melty. You can also turn it into a stuffed pepper dish by spooning the mixture into halved bell peppers and baking until tender.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days. What’s great about this dish is that the flavors continue to meld overnight, making it even tastier the next day.

Freezing

If you want to save some for later, this skillet freezes well too! Just cool it completely, transfer it to a freezer-safe container, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat your leftovers gently on the stovetop or in the microwave. Add a splash of water or broth to prevent the rice from drying out, then cover while warming to keep everything moist and melty.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a leaner option and works beautifully in this recipe—just cook it until fully browned and adjust the seasoning to your taste, as turkey can be milder.

Is it possible to make this dish vegetarian?

Yes, simply skip the ground beef and add extra beans or some diced vegetables like zucchini or corn to keep it hearty and colorful. You might also want to boost the spices a bit to maintain that robust taco flavor.

What type of rice works best?

Long-grain rice like the one used here works best because it cooks up fluffy and separates well, preventing the dish from becoming too sticky or mushy.

Can I make this recipe spicy?

Definitely! Add some chopped jalapeños when sautéing the peppers, use a spicier chili powder blend, or sprinkle cayenne pepper to dial up the heat perfectly.

How do I know when the rice is done?

The rice is done when it’s tender and has absorbed most of the liquid—usually about 20 minutes of simmering covered. If the water evaporates too quickly, just add a little more and continue cooking until perfect.

Final Thoughts

This One-Pot Taco Rice Skillet Recipe is a delightful, fuss-free meal that brings together all the fantastic flavors of classic taco night with minimal cleanup. It’s perfect for family dinners, casual entertaining, or whenever you want a hearty dish that satisfies on every level. Give it a try, and I promise it will quickly become a go-to in your weekly rotation!

One-Pot Taco Rice Skillet Recipe

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4 from 62 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This One-Pot Taco Rice Skillet is a flavorful and easy-to-make meal that combines seasoned ground beef, rice, black beans, and diced tomatoes all cooked together in one skillet. Topped with melted cheese and fresh green onions, it’s a satisfying dish perfect for a casual weeknight dinner with a delicious Mexican twist.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb lean ground beef
• 1 cup bell peppers, chopped
• 2 green onions, chopped

Grains and Legumes

• 1 cup long-grain rice
• 1 can (15 oz) black beans, rinsed

Canned Ingredients

• 1 can (14.5 oz) diced tomatoes (with juice)

Spices

• 2 tsp cumin
• 2 tsp chili powder
• Salt and pepper to taste

Dairy

• 1 cup shredded cheese (cheddar or Mexican blend)

Liquids

• 2 cups water
• A splash of oil (for sautéing)

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Instructions

1. Prepare skillet: Heat a large skillet over medium heat and add a splash of oil to coat the bottom, preparing it for sautéing.
2. Sauté vegetables: Add chopped onions and bell peppers to the skillet and cook for about 5 minutes until they soften and become fragrant.
3. Cook ground beef: Add the lean ground beef to the skillet. Cook it thoroughly, breaking it apart with a spoon or spatula, until browned and no longer pink.
4. Add rice and spices: Stir in the long-grain rice along with cumin and chili powder, mixing well to evenly coat the rice with the spices.
5. Combine canned ingredients: Add the diced tomatoes with their juice and the rinsed black beans to the skillet. Stir everything together to combine evenly.
6. Simmer: Pour in 2 cups of water, covering the ingredients by about an inch. Bring the mixture to a boil, then reduce heat to low, cover the skillet with a lid, and let it simmer for approximately 20 minutes or until the rice is tender and has absorbed most of the liquid.
7. Melt cheese and garnish: Once the rice is cooked, sprinkle the shredded cheese evenly on top. Cover the skillet briefly to allow the cheese to melt. Finally, garnish with chopped green onions before serving.

Notes

• For a spicier version, add a diced jalapeño while sautéing the vegetables.
• You can substitute ground turkey or chicken for a leaner protein option.
• Use brown rice instead of white rice, but increase the simmering time to about 40 minutes and add extra water as needed.
• To keep it dairy-free, omit the cheese or use a dairy-free cheese alternative.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican