Description
Cheesy Taco Rice Skillet makes busy weeknights simple and delicious. A hearty, flavorful meal with ground beef, rice, and plenty of cheese, ready fast!
Ingredients
Scale
- Main Ingredients:
- 1 lb ground beef (or turkey)
- 1 cup long-grain white rice (uncooked, unrinsed)
- 2 cups beef broth (low sodium)
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 (15 oz) can black beans (rinsed and drained)
- Flavor Boosters:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (or more, to taste)
- Dairy & Toppings:
- 1.5 cups shredded cheddar cheese (or Mexican blend)
- Sour cream (for serving, optional)
- Fresh cilantro, chopped (for garnish, optional)
- Green onions, sliced (for garnish, optional)
Instructions
- Brown the Beef & Aromatics:: Okay, first things first! Grab your biggest skillet – a cast iron one works wonders if you’ve got it – and heat a drizzle of olive oil over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it nicely browned and no longer pink. This step really sets the flavor foundation for our Cheesy Taco Rice Skillet. I always make sure it gets a good sear, otherwise, it can taste a bit bland, honestly. Drain any excess fat, then add the diced onion and minced garlic. Sauté them until they’re soft and smell amazing, about 3-5 minutes. The aroma filling the kitchen at this point is just heavenly, a promise of good things to come!
- Stir in the Flavor Boosters:: Now for the good stuff! Once the beef is browned and the aromatics are fragrant, stir in your taco seasoning. Let it cook for just a minute, stirring constantly, to really toast those spices and bring out their full flavor. This is crucial for making your Cheesy Taco Rice Skillet pop! I once rushed this part, and the seasoning tasted a bit raw, so don’t skip this short little toast. Next, pour in the undrained diced tomatoes and the rinsed black beans. Give everything a good stir to combine all those wonderful flavors. You’re building layers here, and it’s important!
- Add the Rice & Broth:: Time for the rice! Add the white rice directly to the skillet with the beef and bean mixture. Pour in the beef broth. Stir it all together gently, just enough to combine everything and make sure the rice is submerged. Bring the mixture to a simmer, then immediately reduce the heat to low. This is where I always make sure the heat is *really* low, like a gentle whisper, otherwise, the bottom can scorch. Cover your skillet tightly. Honestly, a good tight lid is key here for a truly tender Cheesy Taco Rice Skillet. You’ll start to smell the rice cooking, a warm, comforting scent.
- Simmer and Steam:: Let it simmer, covered, for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Resist the urge to peek too much! Lifting the lid lets out all that precious steam that’s cooking your rice evenly. I’ve been guilty of peeking a few times, only to find my rice needing an extra splash of broth because it dried out. Once the time is up, turn off the heat but keep the lid on for another 5 minutes. This steaming period is super important for fluffy rice in your Cheesy Taco Rice Skillet; it helps the grains separate and become perfectly tender.
- Cheesy Finish:: Now for the best part, the cheese! Remove the lid and give the Cheesy Taco Rice Skillet a gentle fluff with a fork. Sprinkle that generous amount of shredded cheddar cheese (or Mexican blend, your choice!) evenly over the top of the rice mixture. Pop the lid back on for a few minutes, or if your skillet is oven-safe, you can slide it under the broiler for a minute or two until the cheese is beautifully melted and bubbly. Just watch it like a hawk under the broiler, hon, cheese burns fast!
- Serve and Garnish:: Once the cheese is perfectly melted and gooey, it’s time to serve! Carefully remove the lid and admire your handiwork. The Cheesy Taco Rice Skillet should be bubbling, fragrant, and utterly inviting. I love to garnish mine with a dollop of sour cream, some fresh chopped cilantro, and maybe a few sliced green onions for extra zing. It looks so vibrant and smells absolutely incredible. Dish it out into bowls and enjoy that warm, comforting, cheesy goodness. You did it!