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One-pot taco rice with beans, avocado, lime, tortilla chips, sour cream, and cilantro in a round pan.

Taco Rice

Taco rice combines seasoned beef, rice, beans, salsa, and cheese in one pot. This easy, flavorful dinner is perfect for busy weeknights.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
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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.
    Cooked ground beef with spices in a large white pot, pictured from above on a light-colored surface.
  • Stir in the rice, beef broth, salsa, black beans, and green chiles.
    A pot with ground beef, black beans, rice, and tomatoes on a light countertop.
  • 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.
    A pot of taco rice with cooked ground beef, black beans, rice, and vegetables in a tomato-based sauce.
  • 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.
    A large skillet of cheesy taco rice, beans, and ground beef, topped with shredded cheddar cheese on a light surface.

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.

Nutrition

Serving: 1(of 6)Calories: 451kcalCarbohydrates: 50gProtein: 29gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 62mgSodium: 1048mgPotassium: 942mgFiber: 9gSugar: 3gVitamin A: 925IUVitamin C: 8mgCalcium: 170mgIron: 5mg
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