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Cheesy Taco Rice Skillet

A comforting, crowd-pleasing skillet dish with savory taco flavors, rice, and gooey cheese, perfect for quick dinners and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef, turkey, or plant-based crumbles Swap beef with turkey for a lighter profile.
  • 1 tablespoon olive oil Or butter for more richness.
  • 1 small onion, finely chopped Swap onion with leek for a subtly sweeter note.
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced Use a mix of colors for a festive treat.
  • 1 cup long-grain white rice, rinsed Brown rice works as a healthy option — add extra cooking time.
  • 1 tablespoon chili powder Toast briefly for more depth.
  • 1 teaspoon ground cumin Toast briefly for more depth.
  • 1 teaspoon smoked paprika Toast briefly for more depth.
  • 1 pinch cayenne Toast briefly for more depth.
  • 1 can (14.5-ounce) diced tomatoes, undrained
  • 1 can (15-ounce) black beans, drained and rinsed Swap for pinto beans if you prefer.
  • 2 cups chicken or vegetable broth Low-sodium if you’re watching salt.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1–1.5 cups shredded cheddar or Mexican blend cheese
  • Salt and pepper to taste
Toppings
  • chopped cilantro
  • sliced green onions
  • lime wedges
  • avocado
  • sour cream or Greek yogurt

Method
 

Cooking
  1. Heat a large oven-proof skillet over medium heat and add the olive oil.
  2. When the oil shimmers, add the chopped onion and bell pepper. Sauté for 3–4 minutes until softened.
  3. Add the garlic and cook for 30 seconds more until aromatic.
  4. Push the vegetables to the side and add the ground beef (or turkey/plant-based crumbles). Brown for about 5 minutes.
  5. Season with salt and pepper.
  6. Stir in the rice and toast for 1–2 minutes until the grains glisten.
  7. Add chili powder, cumin, smoked paprika, and cayenne; stir to coat.
  8. Pour in the diced tomatoes, beans, corn, and broth. Stir and bring to a simmer.
  9. Reduce heat to low, cover, and cook for 15–18 minutes until the rice is tender.
  10. Once cooked, remove from heat and sprinkle cheese over the top. Cover for 2–3 minutes to let cheese melt.
  11. For a golden top, place under the broiler for 1–2 minutes, watching closely.
  12. Garnish with cilantro, green onions, lime, and sour cream. Serve straight from the skillet.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of broth or water. Can freeze for up to 3 months.