Simple One Pot Taco Rice
This one pot taco rice brings all your favorite taco flavors together with fluffy rice, savory beef, and plenty of melted cheese.
recipesbynani.comIf you love taco night but want something even faster and easier, this taco rice is going to be your new go to. It is essentially a mix of seasoned ground beef, Mexican rice, and hearty black beans all cooked in one pan for minimal cleanup and maximum flavor.
I love how the rice absorbs all the savory beef broth and salsa as it simmers. It makes every bite flavorful and satisfying, and because it is so easy to customize, the whole family can add their favorite toppings like avocado or cilantro once it is served.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup long grain white rice, rinsed and drained
- 1 1/2 cups low sodium beef broth
- 1 cup salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) diced green chiles, undrained
- 1 cup shredded cheddar or Monterey Jack cheese
👩🍳Instructions
- 1
Heat the olive oil in a large Dutch oven or deep skillet over medium high heat.
- 2
Add the ground beef or turkey to the pan along with the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
- 3
Cook the meat until it is browned and crumbled, breaking it apart with a spoon as you go.
- 4
Stir in the rinsed rice, beef broth, salsa, black beans, and the diced green chiles with their liquid.
- 5
Bring the mixture to a boil, then cover the pan with a tight fitting lid and reduce the heat to low.
- 6
Simmer for 15 minutes, then remove the pot from the heat and let it sit, still covered, for another 5 minutes.
- 7
Remove the lid and stir in the shredded cheese until it is melted and creamy.
- 8
Serve warm with your favorite taco toppings.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. When serving, I like to top mine with fresh cilantro, sliced green onions, a dollop of Greek yogurt or sour cream, and some crushed tortilla chips for a nice crunch.
Made this recipe? Let us know how it went.
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