Simple Table Recipes
Dinner

One-Pot Taco Rice

Seasoned beef, rice, tomatoes, corn, and cheese cooked together in one pan.

By Simple Table Recipes · · Updated

A skillet of taco rice with ground beef, corn, tomatoes, melted cheddar and cilantro
Prep
10 min
Cook
25 min
Total
35 min
Makes
6 servings
Difficulty
Easy
  • Measurements grams + cups
  • Cuisine Tex-Mex
Jump to Recipe Save on Pinterest

Why You'll Like This Recipe

  • The rice cooks in the pan with everything else, so there is one pot to wash.
  • Feeds six for the price of a pound of beef and a cup of rice.
  • Works as a bowl, a burrito filling or a base for nachos.

Recipe

One-Pot Taco Rice

Taco-seasoned beef and rice cooked in a single pan.

Prep
10 min
Cook
25 min
Total
35 min
Yield
6 servings
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Heat a large skillet with a lid over medium-high heat. Add the ground beef and onion.
  2. Cook for 6-8 minutes, breaking up the beef, until browned. Drain excess grease if needed.
  3. Stir in the taco seasoning and rice and cook for 1 minute.
  4. Add the diced tomatoes, beef broth, and salsa. Stir well and bring to a boil.
  5. Cover, reduce the heat to low, and simmer for 15 minutes.
  6. Stir in the corn, cover again, and cook for 5 minutes, until the rice is tender.
  7. Remove from the heat and stir in half the cheese.
  8. Sprinkle the remaining cheese over the top, cover for 2-3 minutes to melt, then serve.

Notes

  • Do not lift the lid during the 15-minute simmer. Rice cooks in trapped steam, and each look costs you several minutes.
  • Keep the heat genuinely low. Rice simmered too hard sticks and scorches on the base long before the top is cooked.
  • If the rice is still firm when the liquid has gone, add 60 mL of hot broth, cover and give it another 5 minutes.

One-Pot Taco Rice — Simple Table Recipes · https://simpletablerecipes.com/recipes/one-pot-taco-rice/

Ingredient Notes

Long-grain white rice
The liquid quantities are calculated for long-grain white rice. Brown rice needs roughly double the time and more liquid; instant rice needs far less of both. Neither is a straight swap.
Taco seasoning
Two tablespoons of a shop-bought blend, or make your own from 6 g chilli powder, 3 g cumin, 2 g paprika, 1 g garlic powder and 1 g oregano. Shop-bought blends are usually salted, so taste before adding more.
Corn
Stirred in near the end rather than at the start. Added early it overcooks and goes soft; added late it stays sweet and distinct.

Equipment

  • Large skillet with lid
  • Wooden spoon
  • Measuring cups/spoons

Substitutions

Ground beef
Ground turkey or chicken work directly. Black beans make it vegetarian — use vegetable broth and add them with the corn.
Long-grain white rice
Not readily swapped. Brown rice needs about 45 minutes and an extra 240 mL of broth; instant rice should be stirred in during the last 5 minutes with much less liquid.
Toppings
Sour cream, avocado, chopped coriander, sliced jalapeno, lime or crushed tortilla chips. The chips in particular add the crunch the dish otherwise lacks.

Storage & Freezing

Storing: Refrigerate for up to 4 days. Reheat with a splash of broth or water, since the rice firms up and dries out as it chills.

Freezing: Freeze in portions for up to 2 months. Thaw overnight and reheat with a little added liquid.

Frequently Asked Questions

Why is my rice still hard?

Either the heat was too high and the liquid boiled off before the rice absorbed it, or the lid was not tight. Add 60 mL of hot broth, cover and simmer another 5 minutes. Keep the heat low enough that it is barely bubbling.

Why is my taco rice mushy?

Too much liquid, or the rice was stirred during the simmer. Stirring releases starch and breaks the grains. Measure the broth accurately and leave it alone once the lid is on.

Can I use brown rice?

Yes, but it is not a direct swap. Brown rice needs roughly 45 minutes and about 240 mL more broth. Add the corn and cheese in the last 5 minutes as written.

Can I make this in a rice cooker or Instant Pot?

In an Instant Pot, brown the beef on saute, add everything except the corn and cheese, and cook on high pressure for 4 minutes with a 10-minute natural release. A rice cooker is harder, since the beef needs browning separately.

What can I serve with taco rice?

It is a complete meal on its own. Tortilla chips, a simple salad, or warm tortillas to spoon it into all work well.

Can I make it less spicy?

Taco seasoning blends vary. Use a mild one, use half the quantity, or mix your own from cumin, paprika and garlic powder with little or no chilli.

Did you make this?

Let other people know how it went. One tap, nothing to fill in.

More Dinner Recipes →