Description
A comforting one-pan dish that combines savory taco flavors with tender rice and melty cheese, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil or neutral oil
- 1 pound ground beef (or ground chicken)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 cup long-grain white rice, rinsed
- 1 can (14.5 oz) diced tomatoes with green chiles, drained
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
- Salt and black pepper to taste
- Fresh cilantro, green onions, and lime wedges for garnish
Instructions
- Preheat your oven to 375°F (190°C) if you plan to finish the skillet in the oven for an extra bubbly top.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it into crumbles. Season lightly with salt and pepper.
- Add diced onion and bell pepper to the skillet and cook 4–5 minutes until softened. Stir in garlic and taco seasoning; cook 1 minute until fragrant.
- Stir in the rinsed rice, drained tomatoes, corn, black beans, and chicken broth. Bring to a simmer, scraping any browned bits from the pan.
- Reduce heat to low, cover, and simmer 15–18 minutes until the rice is tender and most of the liquid is absorbed.
- Stir in 1 cup of shredded cheddar, then sprinkle the remaining 1/2 cup on top. If you like a crunchy, bubbly finish, transfer the skillet to the oven and bake 8–10 minutes until cheese is melted and golden.
- Let rest 5 minutes, then top with chopped cilantro, sliced green onions, and lime wedges.
Notes
Use long-grain white rice for best results. Don’t lift the lid while simmering for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican