Description
This Cheesy Taco Rice is what happens when taco night meets comfort food – a one-pan fiesta that’s ready faster than takeout and twice as delicious!
Ingredients
Scale
- 1 lb (453g) lean ground beef
- 1 medium onion, finely diced (about 1 cup)
- 2–3 cloves garlic, minced
- 1 packet (1.25 oz/35g) taco seasoning
- 1 cup (180g) long-grain white rice, uncooked
- 2 cups (473ml) beef broth
- 1 can (10 oz/283g) diced tomatoes with green chilies
- 1 can (15 oz/425g) black beans, drained and rinsed
- 2 cups (226g) shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes until browned, breaking it apart with a wooden spoon. Drain excess fat if needed.
- Add diced onion to the beef and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle taco seasoning over the meat mixture and stir to coat evenly. Add uncooked rice and stir for 1-2 minutes to toast slightly.
- Pour in beef broth and diced tomatoes with green chilies (undrained). Stir well, scraping any browned bits from the bottom of the pan. Bring to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Stir in black beans, then sprinkle shredded cheese evenly over the top. Cover again and remove from heat. Let sit for 2-3 minutes until cheese is melted.
- Garnish with chopped cilantro before serving. Offer additional toppings like sour cream, diced avocado, or sliced jalapeños.