Description
This Cheesy Taco Rice skillet recipe is a delicious one-pan meal that combines all your favorite taco flavors into a hearty dish. Loaded with veggies, beans, rice, and your choice of ground meat, it’s topped with your favorite taco toppings for a family-friendly meal.
Ingredients
Skillet Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 1 pound lean ground beef or ground turkey
- 3 cloves garlic, minced
- 4 teaspoons taco seasoning
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 2 cups low-sodium chicken broth
- 10 ounces diced tomatoes and green chiles (1 can, undrained)
- 1 cup uncooked long-grain white rice
- 15 ounces black beans (1 can, drained and rinsed)
- 1 ½ cups frozen corn kernels
- 1 ½ cups shredded Colby Jack cheese (about 6 ounces)
Taco Toppings:
- diced tomatoes
- pico de gallo
- sour cream
- jalapenos
- cheese
- avocadoes
- guacamole
Instructions
- Heat the olive oil: In a large skillet over medium heat, heat the olive oil.
- Saute onion and pepper: Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- Cook ground meat: Add ground beef to the skillet, cook until browned and no longer pink.
- Add seasonings: Stir in garlic, taco seasoning, salt, and pepper, cook until fragrant.
- Add remaining ingredients: Stir in broth, tomatoes, rice, beans, and corn, bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
- Melt cheese: Remove from heat, sprinkle cheese on top, cover and let melt.
- Serve: Serve warm with taco toppings.
Notes
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freeze for up to 3 months.
- Reheating: Add a splash of broth or water when reheating to retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 502 kcal
- Sugar: 5g
- Sodium: 748mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 80mg
