Description
This One-Pot Taco Rice Skillet is a flavorful and easy-to-make meal combining ground beef, rice, black beans, and spices, all cooked together in a single skillet for convenience. Topped with melted cheese and fresh green onions, it’s a perfect weeknight dinner that brings the zest of tacos in a hearty, comforting rice dish.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 cup long-grain rice
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup bell peppers, chopped
- 2 green onions, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups water
- Salt and pepper to taste
Spices
- 2 tsp cumin
- 2 tsp chili powder
Other
- A splash of oil (for sautéing)
Instructions
- Heat the Skillet: Place a large skillet over medium heat and add a splash of oil to warm up.
- Sauté Vegetables: Add chopped onions and bell peppers to the skillet and sauté for about 5 minutes until they soften and become fragrant.
- Cook Ground Beef: Add the lean ground beef to the skillet and cook until it is browned and crumbled, ensuring no pink remains.
- Add Rice and Spices: Stir in the long-grain rice along with cumin and chili powder to evenly coat the rice with the spices.
- Mix in Tomatoes and Beans: Add the diced tomatoes with their juice and the rinsed black beans, mixing everything thoroughly.
- Add Water and Simmer: Pour in 2 cups of water, covering the ingredients by about an inch. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes until the rice is tender and water is absorbed.
- Add Cheese and Green Onions: Sprinkle shredded cheese evenly over the top of the cooked skillet, cover briefly to let the cheese melt, then garnish with chopped green onions before serving.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer a spicier dish, add jalapeños or a dash of hot sauce.
- To make it vegetarian, omit the ground beef and add extra beans or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.
