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One Pot Taco Rice
One Pot Taco Rice turns pantry staples into a cheesy, beefy dinner with zero extra pans, ready in under an hour and loved by the whole table.
★★★★½ 4.8 (214 ratings)
15 minPrep time35 minCook time6Servings485 kcalCalories
🧂 Ingredients
- 1 lb (450g) ground beef (85/15)
- 1 small yellow onion, diced (about 1 cup/150g)
- 2 cloves garlic, minced
- 1 packet (1 oz/28g) taco seasoning
- 1 1/2 cups (280g) long-grain white rice, uncooked
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (165g) frozen corn kernels
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 1/2 cups (170g) shredded cheddar or Monterey Jack
- Toppings: sour cream, sliced avocado, chopped cilantro, lime wedges
📋 Instructions
- 1Brown the beef — Heat a 12-inch skillet over medium-high heat, about 375F (190C), and cook the ground beef and onion for 6 to 8 minutes, breaking it up, until no pink remains and the onions are soft and translucent.
- 2Bloom the garlic and spices — Lower the heat to medium, add the garlic and taco seasoning, and stir for 30 seconds until fragrant and the meat is coated; do not let the garlic brown or it turns bitter.
- 3Toast the rice — Stir in the dry rice and cook for 1 minute, tossing so each grain glistens in the drippings; this step is what keeps the final pot fluffy.
- 4Add the liquid — Pour in the diced tomatoes with their juice and the broth, scrape up any browned bits, and bring to a gentle boil at about 212F (100C).
- 5Simmer covered — Stir in the corn and beans, cover, and reduce the heat to low. Cook for 20 to 22 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- 6Melt the cheese — Pull the pan off the heat, scatter the shredded cheese over the top, and cover for 3 to 4 minutes until melted and glossy; the cheese should look soft, not oily.
- 7Rest and serve — Let it sit 5 minutes, then fluff gently and top with sour cream, avocado, cilantro, and a squeeze of lime.
👨🍳 Chef's Note: A wide 12-inch skillet matters more than any spice blend here, because an even layer of rice cooks uniformly and gives you that lightly golden bottom.
Nutrition (per serving): 485 kcal · 27g protein · 48g carbs · 20g fat