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Jivko Cagov

Cheesy Taco Rice Skillet

Ground beef, rice, black beans and tomatoes cooked together in one skillet and finished with melted cheddar.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 small onion finely diced
  • 2 tbsp taco seasoning
  • 1 cup long grain white rice uncooked
  • 1 10-oz can diced tomatoes with green chiles undrained
  • 1 15-oz can black beans drained and rinsed
  • 2 cups beef broth
  • 1 1/2 cups shredded cheddar
  • chopped cilantro and lime wedges to serve

Method
 

  1. In a large deep skillet with a lid, cook the beef and onion over medium-high heat for 6 to 7 minutes, breaking the beef up, until no pink remains (160°F / 71°C). Spoon off excess fat.
  2. Stir in the taco seasoning and cook for 30 seconds.
  3. Add the rice, tomatoes with their juices, black beans and beef broth. Stir and bring to a boil.
  4. Reduce the heat to low, cover tightly and cook for 15 to 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed. If the rice is still firm and the pan is dry, add 1/4 cup water, cover and cook 3 more minutes.
  5. Remove from the heat, sprinkle with the cheddar, cover and let it melt for 2 to 3 minutes.
  6. Top with cilantro and serve with lime wedges.

Notes

Use long grain white rice. Instant rice turns mushy and brown rice needs more liquid and time.
Swap the beef for ground turkey if you like, and cook it to 165°F / 74°C.