Description
This Cheesy Taco Rice recipe is a flavorful, one-pan meal combining seasoned ground beef, aromatic spices, and savory cheese melted over tender rice. Perfect for a quick and comforting dinner, it brings the bold taste of tacos into an easy-to-make rice dish that’s great for family meals or meal prep.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 packet taco seasoning
- 2¼ cups beef broth
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 2 tablespoons tomato paste
Grains and Cheese
- 1½ cups long-grain white rice (dry, uncooked)
- 2 cups shredded cheese (any variety)
Instructions
- Cook the ground beef and onions: Heat olive oil in a large skillet over medium-high heat. Add ground beef and finely diced onion. Cook and crumble the meat until it’s no longer pink and onions are translucent, about 8-10 minutes. Drain any excess grease from the pan.
- Add garlic and taco seasoning: Stir in minced garlic and the taco seasoning packet with the cooked beef. Cook for 30 seconds to release the flavors.
- Add liquids and tomato paste: Mix in beef broth, Rotel, and tomato paste until fully combined. Bring the mixture to a boil.
- Cook the rice: Once boiling, stir in the uncooked rice. Return to a boil, then cover the skillet with a lid and reduce heat to medium-low or low. Simmer for 15 minutes until rice is tender and liquid is absorbed.
- Add cheese and melt: Evenly sprinkle shredded cheese on top of the rice mixture. Cover and cook for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Serve and garnish: Serve hot with your favorite taco toppings such as sour cream, guacamole, pico de gallo, and chopped fresh cilantro.
Notes
- Use a skillet with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
- Cheese varieties like cheddar, Monterey Jack, or a Mexican blend work well.
- Customize your taco toppings to add freshness and extra flavor.
- Make sure to stir the rice in right after boiling to prevent sticking.
- Leftovers can be refrigerated for 3-4 days and reheated in a skillet or microwave.
