Skillet Taco Rice is a hearty one-pan dinner made with seasoned ground beef, tender rice, black beans, corn, tomatoes, and melted cheese. It has the savory, lightly smoky flavor of beef tacos in a comforting rice-based meal that can be served straight from the skillet.
The uncooked rice simmers directly in the seasoned tomato and beef broth, allowing it to absorb flavor while keeping cleanup manageable. A covered 12-inch skillet is important because it gives the rice enough room to cook evenly without the liquid evaporating too quickly.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Additional Time: 5 minutes
- Total Time: 55 minutes
- Yield: 6 servings
Why You'll Love This Recipe
- Browning the ground beef before adding the liquid builds savory flavor and prevents the meat from simmering into soft clumps.
- Toasting the rice briefly in the seasoned beef mixture helps the grains remain distinct as they cook.
- Diced tomatoes and beef broth provide enough moisture for the rice while adding flavor throughout the skillet.
- Keeping the skillet covered traps steam, which cooks the rice evenly without requiring constant stirring.
- Adding the beans, corn, and cheese near the end prevents the beans from breaking apart and keeps the corn from becoming overly soft.
Equipment Needed
- 12-inch deep skillet with a tight-fitting lid
- Wooden spoon or heat-resistant spatula
- Fine-mesh strainer
- Liquid measuring cup
- Instant-read meat thermometer
Ingredients You'll Need
For the Taco Rice
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) 90% lean ground beef
- 1 small yellow onion, about 5 ounces (140 g), finely chopped
- 1 medium red bell pepper, about 5 ounces (140 g), seeded and diced
- 3 garlic cloves, minced
- 1 cup (185 g) uncooked long-grain white rice
- 1 tablespoon (8 g) chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons (32 g) tomato paste
- 1 can (14.5 ounces/411 g) diced tomatoes with their juices
- 1 1/2 cups (360 ml) low-sodium beef broth
- 1 can (15 ounces/425 g) black beans, drained and rinsed
- 1 cup (165 g) frozen corn, no need to thaw
- 1 1/2 cups (170 g) shredded Monterey Jack or Mexican-blend cheese
How to Make Skillet Taco Rice with Ground Beef and Cheese
Prepare the Skillet and Ingredients
Heat the olive oil in a 12-inch deep skillet over medium-high heat. Keep the chopped vegetables, rice, seasonings, tomatoes, and broth nearby because the first stages move quickly.
Brown the Ground Beef
Add the ground beef to the hot skillet. Cook for 5 to 7 minutes, breaking it into small crumbles with a wooden spoon. Continue until no pink remains and the meat reaches 160°F (71°C). If more than a thin coating of grease remains, carefully spoon off the excess.
Soften the Vegetables
Add the chopped onion and diced bell pepper to the beef. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion looks translucent and the pepper begins to soften. Add the garlic and cook for 30 seconds, just until fragrant.
Toast the Rice and Seasonings
Stir in the uncooked rice, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring frequently. The rice should be evenly coated with the spices and may begin to look slightly translucent around the edges.
Cook the Tomato Paste
Add the tomato paste and stir it through the beef and rice mixture. Cook for about 1 minute, until the paste darkens slightly and no concentrated red streaks remain.
Add the Cooking Liquid
Pour in the diced tomatoes with their juices and the beef broth. Scrape the bottom of the skillet to loosen any browned bits. Stir well and bring the mixture to a steady simmer.
Simmer the Rice
Reduce the heat to low and cover the skillet with a tight-fitting lid. Cook for 17 to 20 minutes without lifting the lid during the first 15 minutes. The rice is ready when the grains are tender and most of the liquid has been absorbed.
Check the Texture
Remove the lid and gently stir from the bottom. If the rice is still firm and the skillet looks dry, add 2 tablespoons (30 ml) of water or broth, cover, and cook for another 2 to 3 minutes. If excess liquid remains, simmer uncovered for 1 to 2 minutes.
Add the Beans and Corn
Fold in the drained black beans and frozen corn. Cook uncovered over low heat for 2 to 3 minutes, stirring gently, until the beans and corn are hot. Avoid vigorous stirring, which can break the beans and make the rice sticky.
Melt the Cheese
Sprinkle the shredded cheese evenly over the skillet. Cover and cook over low heat for 2 to 3 minutes, until the cheese is fully melted. The edges of the rice should be gently bubbling, not rapidly boiling.
Rest Before Serving
Remove the skillet from the heat and let it stand, covered, for 5 minutes. This resting time allows the rice to absorb any remaining moisture and makes the portions easier to serve.
Add the Toppings
Garnish with chopped cilantro, if using. Serve with lime wedges, sour cream, and diced avocado as desired.
Tips for Success
- Use a skillet with a tight-fitting lid. Escaping steam can leave the rice firm even when the bottom of the skillet is dry.
- Keep the heat low once the liquid reaches a simmer. High heat can scorch the bottom before the rice finishes cooking.
- Avoid stirring the rice repeatedly while it simmers. Frequent stirring releases starch and can create a soft, sticky texture.
- Use low-sodium broth so the salt level remains manageable after the liquid reduces and the cheese is added.
- Let the skillet rest before serving. The rice will look slightly moist when first uncovered but will firm as it stands.
- Check the rice rather than relying only on the clock. Skillet material, burner strength, and lid fit can affect the cooking time.
Storage, Freezing, and Make-Ahead Instructions
Transfer leftover Skillet Taco Rice to an airtight container within 2 hours of cooking. Refrigerate it for up to 4 days.
Reheat individual portions in the microwave with 1 to 2 teaspoons of water or broth sprinkled over the rice. Cover loosely and heat until the center reaches 165°F (74°C). To reheat on the stovetop, place the rice in a covered skillet with a small splash of broth and warm it over low heat, stirring occasionally.
For freezing, cool the taco rice completely and portion it into freezer-safe containers. Freeze for up to 2 months. For the best texture, freeze the rice without the optional avocado, sour cream, cilantro, or lime. Thaw overnight in the refrigerator before reheating.
The onion, bell pepper, and garlic can be chopped up to 1 day ahead and refrigerated in separate airtight containers. The entire dish can also be cooked ahead, but freshly melted cheese has a smoother texture than reheated cheese.
FAQ
Can I use instant rice?
Instant rice is not recommended in the written method because it requires less liquid and a much shorter cooking time. Using it without adjusting the broth and tomatoes can make the skillet watery and the rice overly soft.
Why is my rice still crunchy?
The skillet may have lost too much steam, the heat may have been too low, or the lid may not fit tightly. Add 2 to 4 tablespoons of broth or water, cover the skillet, and cook over low heat for another 3 to 5 minutes.
Can I make Skillet Taco Rice without beans?
Yes. Omit the black beans and increase the corn to 1 1/2 cups (245 g), or leave the beans out without replacing them. The yield will be slightly smaller.
Can I make this dish spicier?
Add 1/4 to 1/2 teaspoon cayenne pepper with the other spices, or stir in one finely chopped jalapeño with the bell pepper. Hot diced tomatoes can also be used, but they may make the entire skillet noticeably spicier.
Can I use a different size skillet?
A deep 12-inch skillet is recommended. A smaller skillet may be too crowded and can cook unevenly. A larger skillet may allow the liquid to evaporate too quickly, so begin checking the rice several minutes early.
Ingredients
Method
- Prepare the Skillet and Ingredients: Heat the olive oil in a 12-inch deep skillet over medium-high heat. Keep the chopped vegetables, rice, seasonings, tomatoes, and broth nearby because the first stages move quickly.
- Brown the Ground Beef: Add the ground beef to the hot skillet. Cook for 5 to 7 minutes, breaking it into small crumbles with a wooden spoon. Continue until no pink remains and the meat reaches 160°F (71°C). If more than a thin coating of grease remains, carefully spoon off the excess.
- Soften the Vegetables: Add the chopped onion and diced bell pepper to the beef. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion looks translucent and the pepper begins to soften. Add the garlic and cook for 30 seconds, just until fragrant.
- Toast the Rice and Seasonings: Stir in the uncooked rice, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring frequently. The rice should be evenly coated with the spices and may begin to look slightly translucent around the edges.
- Cook the Tomato Paste: Add the tomato paste and stir it through the beef and rice mixture. Cook for about 1 minute, until the paste darkens slightly and no concentrated red streaks remain.
- Add the Cooking Liquid: Pour in the diced tomatoes with their juices and the beef broth. Scrape the bottom of the skillet to loosen any browned bits. Stir well and bring the mixture to a steady simmer.
- Simmer the Rice: Reduce the heat to low and cover the skillet with a tight-fitting lid. Cook for 17 to 20 minutes without lifting the lid during the first 15 minutes. The rice is ready when the grains are tender and most of the liquid has been absorbed.
- Check the Texture: Remove the lid and gently stir from the bottom. If the rice is still firm and the skillet looks dry, add 2 tablespoons (30 ml) of water or broth, cover, and cook for another 2 to 3 minutes. If excess liquid remains, simmer uncovered for 1 to 2 minutes.
- Add the Beans and Corn: Fold in the drained black beans and frozen corn. Cook uncovered over low heat for 2 to 3 minutes, stirring gently, until the beans and corn are hot. Avoid vigorous stirring, which can break the beans and make the rice sticky.
- Melt the Cheese: Sprinkle the shredded cheese evenly over the skillet. Cover and cook over low heat for 2 to 3 minutes, until the cheese is fully melted. The edges of the rice should be gently bubbling, not rapidly boiling.
- Rest Before Serving: Remove the skillet from the heat and let it stand, covered, for 5 minutes. This resting time allows the rice to absorb any remaining moisture and makes the portions easier to serve.
- Add the Toppings: Garnish with chopped cilantro, if using. Serve with lime wedges, sour cream, and diced avocado as desired.
