This Taco Rice recipe is an easy one-pot dinner with seasoned ground beef, fluffy rice, black beans, salsa, green chiles, and plenty of cheese. Add your go-to taco toppings for a hearty, family-friendly meal with hardly any cleanup.
I just can’t get enough of taco rice!
And if you don’t believe me, let me point you to my Meal Prep Taco Rice recipe. The word “obsession” is over-used in the online food space, but I think it really applies here.
I. Can’t. Get. Enough.
Think of this recipe as a mashup between Ground Beef Taco filling with Mexican rice and Black Beans. It’s crack-a-lackin’ with Tex-Mex seasonings, super cheesy, incredibly easy—I mean, if this doesn’t have family-friendly weeknight dinner written all over it, I don’t know what does!
Everything cooks together in one pot, so the rice soaks up the salsa and taco spices as it simmers. And much like actual tacos, taco rice is even better once you make it your own with all your favorite toppings!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Olive Oil. Or another oil you like to use for cooking.
- Ground Beef or Turkey. I use 93% lean ground beef, but ground turkey works well too.
- Taco Seasonings. Skip the packet and add chili powder, ground cumin, garlic powder, onion powder, oregano, kosher salt, and black pepper for taco flavor without any unnecessary fillers.
- Long-Grain White Rice. I like jasmine or basmati best.
- Low-Sodium Beef Broth. Instead of cooking the rice in water, beef broth adds another layer of savory flavor. Low-sodium broth lets you better control the saltiness of the dish.
- Salsa. I used mild salsa, but you can choose a hotter variety for more of a kick.
- Black Beans. Pinto beans would work too if you prefer them or have them on hand.
- Diced Green Chiles. Don’t drain these. The liquid becomes part of the cooking liquid for the rice.
- Cheese. Sharp cheddar, Monterey Jack, and pepper Jack will all work, so choose your favorite. Or, for a lighter dish, you can skip the cheese.
- Toppings. I love adding cilantro, green onion, avocado, Greek yogurt, extra cheese, and crushed tortilla chips.
Step-By-Step Instructions
Brown the Meat (photo 1). Heat a Dutch oven or another large, deep skillet over medium-high heat. Once it’s hot, add the olive oil. Add the ground beef or turkey along with the seasonings. Cook, breaking the meat into crumbles, until it’s completely browned and cooked through. Adjust the seasonings to taste.
Add the Remaining Ingredients (photo 2). Stir in the rinsed and drained rice, beef broth, salsa, black beans, and diced green chiles.
Bring to a Boil, Then Simmer. Increase the heat and bring the liquid to a boil. Then, cover the pan and reduce the heat to low; let it simmer for 15 minutes. (If your lid has a steam vent, cover the hole with a small piece of foil to trap in the steam.)
Let It Rest (photo 3). Once the rice is tender, remove the pot from the heat. Keep it covered and let it rest for 5 minutes.
Make It Cheesy (photo 4). Uncover the pot and gently stir in the shredded cheese until it melts. Divide into bowls and add your favorite toppings. ENJOY!
What to Serve with Taco Rice
- Cornbread. This Skillet Cornbread or Mexican Cornbread would be perfect!
- Salad. Pair your taco rice crisp spring greens tossed in Buttermilk Ranch Dressing.
- Salsa and Guacamole. Like this Corn Salsa and my favorite Guacamole.
Taco Rice
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Ingredients
- 1 tablespoon olive oil
- 1 pound 93% lean ground beef or ground turkey
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup long grain white rice such as Jasmine or Basmati, rinsed and drained
- 1 (14.5-ounce) can low-sodium beef broth
- 1 (16-ounce jar) salsa, I used mild
- 1 (15-ounce can) black beans, rinsed and drained
- 1 (4-ounce can) diced green chiles, undrained
- ⅔ cup shredded sharp cheddar cheese or Monterey Jack or pepper Jack, plus additional for serving
- Chopped cilantro, sliced green onion, plain Greek yogurt (or sour cream), crushed tortilla chips, and/or avocado for serving
Instructions
- Heat a Dutch oven or similar large, deep skillet over medium-high. Once the skillet is hot, add the oil and let warm for a minute. Add the beef, chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Let brown, breaking the meat into crumbles, until fully cooked through. Taste to adjust the seasoning.
- Stir in the rice, beef broth, salsa, black beans, and green chiles.
- Increase the heat and bring the liquid to a boil. Cover, reduce the heat to low, and let cook gently for 15 minutes (If your lid has a steam hole, cover it with foil, or the rice will not cook properly. You want all of the steam trapped.)
- Check the rice – most of the liquid should be absorbed and if you take a small bite from the center, the rice should be tender. If not, recover and continue cooking, adding a little water if needed.
- Once the rice is tender, remove from the heat, cover, and let rest five minutes (this step is important to make sure your rice is nice and fluffy).
- Stir in the cheese. Divide into bowls and top with more cheese, cilantro, green onion, Greek yogurt, avocado, or any other desired toppings.
Notes
- DO NOT use anything but long-grain white rice, such as Jasmine or basmati. Other types of rice need different amounts of liquid and cook times.
- TO STORE: Let leftover taco rice cool, then refrigerate it in an airtight container for up to 4 days.
- TO REHEAT: Reheat individual servings in the microwave until hot. If the rice seems dry, add a small splash of water or broth before reheating.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator before reheating according to the instructions above.
