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.
Ingredients
Scale
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)
Instructions
- Prepare skillet: Heat a large skillet over medium heat and add a splash of oil to coat the bottom, preparing it for sautéing.
- Sauté vegetables: Add chopped onions and bell peppers to the skillet and cook for about 5 minutes until they soften and become fragrant.
- 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.
- 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.
- Combine canned ingredients: Add the diced tomatoes with their juice and the rinsed black beans to the skillet. Stir everything together to combine evenly.
- 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.
- 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
