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One-Pot Cheesy Beef Taco Rice
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet with Lid
  • Wooden Spoon

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped cilantro, for serving
  • Sliced green onions, for serving

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the taco seasoning and cook for 1 minute to toast the spices.
  • Add the uncooked rice, beef broth, and diced tomatoes with their liquid. Stir to combine and bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the skillet, and simmer for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
  • Remove the skillet from the heat. Stir in the shredded cheddar cheese until it melts evenly into the rice mixture. Season with salt and pepper to taste.
  • Serve hot, topped with chopped cilantro and sliced green onions.

Notes

Stir the cheese in after removing the skillet from heat so it melts smoothly without becoming greasy. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice. If you prefer less spice, use mild taco seasoning and drain the tomatoes before adding them.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet with Lid, Wooden Spoon