Cheesy Taco Rice Recipe + Video

5 stars from 5 reviews

My Taco Rice ‌Recipe is a one pan family favorite that's ready in 30 minutes. Packed with meat, beans, veggies, cheese, and Mexican flavor!

Author: Donna Elick

Servings:

Prep Time15

Cook Time15

Total Time30

Ingredients

1 pound lean ground beef
1 1/2 teaspoons kosher salt divided
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
15 ounce can low-sodium black beans, rinsed and drained
14.5 ounce can fire roasted diced tomatoes with garlic
15.25 ounce can niblet corn rinsed and drained (or 1 cup frozen corn)
4 ounce can fire roasted diced jalapenos
1 cup jasmine rice
2 cups water
8 ounces Colby jack cheese shredded
optional garnish: fresh cilantro chopped

Instructions

Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
Sprinkle with cilantro. Serve and enjoy!

Video

Notes

If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.

Nutrition