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Avena Recipes

Easy Cheesy Taco Rice Skillet

A quick one-pan dinner made with seasoned ground beef, tender rice, tomatoes, and plenty of melted cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 small yellow onion diced
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 1 can 14.5 oz diced tomatoes, undrained
  • 2 cups beef broth
  • 1 cup long-grain white rice uncooked
  • 2 cups shredded cheddar cheese
  • 2 tablespoons chopped cilantro optional
Optional Toppings
  • Sour cream
  • Diced avocado
  • Green onions
  • Pico de gallo
  • Jalapeños

Method
 

Heat a large skillet over medium-high heat. Cook ground beef and onion until the beef is browned and the onion is softened, about 6–8 minutes.
    Drain excess grease if necessary. Stir in taco seasoning and cook for 30 seconds.
      Add diced tomatoes, beef broth, and rice. Stir well.
        Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes.
          Once rice is tender, sprinkle cheese evenly over the top.
            Cover and cook for 2–3 minutes until cheese melts completely.
              Remove from heat and let rest for 5 minutes.
                Garnish with cilantro and serve with desired toppings.

                  Notes

                  Store leftovers in the refrigerator for up to 4 days. Freeze for up to 3 months. Freshly shredded cheese melts more smoothly than pre-shredded cheese. Allow the skillet to rest before serving for the best texture.