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Skillet Taco Rice with Ground Beef and Cheese finished recipe

Skillet Taco Rice with Ground Beef and Cheese

5 from 61 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings servings
Ingredients Method

Ingredients
  

For the Taco Rice
  • 1 tablespoon olive oil
  • 1 pound 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 uncooked long-grain white rice
  • 1 tablespoon 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 tomato paste
  • 1 can diced tomatoes with their juices
  • 1 1/2 cups low-sodium beef broth
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn no need to thaw
  • 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese
Optional Toppings
  • 2 tablespoons chopped fresh cilantro optional
  • 1 medium lime cut into wedges, optional
  • 1/2 cup sour cream optional
  • 1 medium avocado diced, optional

Method
 

Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Garnish with chopped cilantro, if using: Serve with lime wedges, sour cream, and diced avocado as desired.

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