one pan Taco Rice recipe saved my weeknight sanity more times than I can count. If dinner time sneaks up on you too, this skillet is the answer. It’s fast, it’s cozy, and it tastes like a taco stand visited your kitchen. Everything cooks in one pan so cleanup is simple. The rice gets tender, the spices bloom, and the whole thing turns into a saucy, hearty scoopable meal your people will ask for again.
Carlee’s Tips and Tricks
Let’s keep things simple and delicious. I’ve made this skillet so many times that I’ve got a handful of tips to give you that extra little edge.
Start with a large, heavy skillet that has a lid. A wide surface helps the beef brown quickly and lets the rice cook evenly in a shallow layer. If you only have a medium skillet, cook in two phases or reduce the recipe by a third so the rice isn’t piled too deep.
Use long grain white rice for the most reliable texture. It cooks through nicely and stays fluffy in a one pan Taco Rice recipe. Rinse the rice under cool water until it runs mostly clear to remove excess starch. This helps the grains cook up separate and tender.
Bloom the spices in the fat. After you brown the beef and drain the extra fat, add your chili powder, cumin, smoked paprika, garlic powder, and onion powder right to the pan for 30 seconds. The fragrance leaps up and makes the whole skillet taste richer.
Liquid matters. Use a mix of broth and tomato sauce or Rotel for flavor and moisture. For 1 cup of long grain rice, plan on about 1 and 3/4 to 2 cups of liquid, depending on how saucy you want it. If you add corn and black beans, you may need a splash more broth at the end.
Keep the lid on while simmering. Resist peeking too much and keep the heat low. If the rice ever looks a touch firm, add 2 to 3 tablespoons of hot water, cover again, and give it three more minutes.
Short on beef or want a lighter twist? Ground turkey works well, and so does chicken sausage. I’ve used these tips any time I make a one pot chicken and rice for the family. Same principles, same happy faces at the table.
“I never thought my picky eaters would request a skillet meal, but Carlee’s taco rice is in our weekly rotation now. It’s fast, full of flavor, and I love that cleanup is easy.”
Pro move: Pull the pan off the heat, sprinkle a handful of shredded cheese, and cover for two minutes so it melts into a gooey blanket.
Variations
This recipe is my base model. Once you’ve got the rhythm down, tweak it to match your cravings or what’s in your pantry. A flexible one pan Taco Rice recipe is gold on busy nights.
- Protein swap: Use ground turkey, chicken, or pork. Chorizo punches up the spice if that’s your thing.
- Veggie boost: Stir in bell peppers and onions with the beef, toss in corn with the liquid, and fold in black beans near the end.
- Rice options: Long grain white is most forgiving. Jasmine works too. Brown rice needs more liquid and time, so simmer low and slow and add splashes of broth as needed.
- Heat level: Add chopped jalapeños or a pinch of cayenne with the spices. For mild eaters, keep it gentle and put hot sauce on the table.
- Cheese choices: Cheddar is classic, but pepper jack gives a fun kick. If you’re dairy free, skip cheese and splash with lime for brightness.
If you love taco flavors, you might also enjoy a cozy bowl of crockpot taco soup for nights when the slow cooker does the work.
How to serve One Pot Taco Rice
There’s something so satisfying about bringing the skillet right to the table. It looks rustic and smells amazing, and everyone can scoop their own bowl. To make it a full dinner without much effort, here’s how I serve it.
- Top with shredded cheese, chopped cilantro, and a few slices of avocado.
- Add a spoon of sour cream or Greek yogurt and a squeeze of lime for that cool and tangy finish.
- Serve with tortilla chips for crunch or tuck the rice into warm tortillas for quick burritos.
- Make a salad bowl: pile romaine, tomatoes, and the rice, then drizzle with a creamy salsa dressing.
- Round it out with a fun side like crispy air fryer tortellini for extra crunch.
- End on a sweet note with quick pan fried cinnamon bananas. Trust me, it’s a crowd pleaser.
Serving tip: If your skillet looks a touch thick, stir in a splash of broth before serving. The steam perks the rice right up.
Storage & Reheating Instructions
Leftovers are a gift because the flavors settle and mingle overnight. Cool the rice in the pan for 10 minutes, then move it to shallow containers. Refrigerate for up to 4 days. For longer storage, freeze in meal-size portions for up to 2 months. Press plastic wrap right on the surface before sealing to prevent ice crystals.
For reheating, a skillet is best. Add 1 to 2 tablespoons of water or broth per serving, cover, and warm over low heat until steamy. Stir once or twice to loosen the rice. Microwave works too. Add a little water, cover loosely, and heat in 45 second bursts, stirring in between.
If your rice seems dry after reheating, stir in a spoon of salsa or a squeeze of lime to wake up the flavor. Keep an eye on food safety by cooling promptly and reheating to steaming hot each time. I always portion leftovers right away so nothing lingers too long on the counter.
The Best Taco Rice (+Video)
Here’s how I make my go-to skillet that consistently turns out saucy, fluffy, and bold. This is the heart of the one pan Taco Rice recipe, the version I reach for on autopilot when I need dinner fast.
What you’ll need
One pound ground beef, one cup long grain white rice, one cup beef or chicken broth, one cup tomato sauce or Rotel, one small onion diced, one cup corn, one cup black beans drained and rinsed, two teaspoons chili powder, one teaspoon cumin, half teaspoon smoked paprika, half teaspoon garlic powder, half teaspoon onion powder, salt and pepper to taste, and a handful of shredded cheese for the finish. Lime wedges and cilantro optional but excellent.
Step by step
Brown the beef with the diced onion over medium heat in a large skillet. Season lightly with salt and pepper. Drain excess fat if needed. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir for 30 seconds until fragrant.
Rinse the rice and add it to the skillet. Stir to coat the grains in the seasoned fat. Pour in the broth and tomato sauce or Rotel. Add the corn. Stir, bring to a gentle simmer, then reduce the heat to low and cover.
Simmer for 16 to 18 minutes without lifting the lid too much. Peek and taste a grain of rice. If it’s still a little firm, add 3 tablespoons of hot water, cover, and cook another 3 minutes. Fold in the black beans and a squeeze of lime. Taste and adjust salt.
Remove from heat, sprinkle with cheese if using, cover for two minutes, then fluff with a fork. Top with cilantro. You’re ready to dig in.
If you’re looking for more easy skillet and simple supper ideas, I think you’d love this dairy free one pot chicken sausage and rice. It uses the same trusty method and keeps cleanup painless.
Cook time: Around 25 minutes total. Serves: 4 to 6. Skill level: Easy and forgiving.
Common Questions
Can I make this with brown rice? Yes, but it needs more liquid and time. Use about 2 and 1/4 cups liquid per cup of brown rice and simmer until tender, adding splashes of broth as needed.
What if my rice is mushy? Too much liquid or too much stirring can cause that. Next time, measure carefully and keep the lid on. Let the rice rest off heat for 5 minutes before fluffing.
Can I make it vegetarian? Absolutely. Swap in a plant based crumble or add more beans and corn. Use vegetable broth for the liquid.
How can I make it spicier? Add fresh jalapeño with the onions, use hot Rotel, or stir in chipotle powder with the spices. A drizzle of hot sauce at the end also works.
Is this good for meal prep? Totally. Portion into containers with a lime wedge on the side. It reheats well and stays tasty for days.
Ready to Scoop and Enjoy
That’s the beauty of a one pan Taco Rice recipe. It’s weeknight fast, it’s cozy, and you can tweak it to fit what you’ve got. If you want to compare notes with other versions, check out the friendly step by step at One Pan Taco Rice Skillet Meal – Cooking With Carlee, and the lighter spin over at One Pot Taco Rice – The Skinnyish Dish. Both share the same love for big flavor with minimal mess. Now grab your skillet and make dinner happen.
One Pan Taco Rice
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup long grain white rice Rinse under cool water until clear
- 1 cup beef or chicken broth
- 1 cup tomato sauce or Rotel
- 1 small onion, diced
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt and pepper to taste
- handful shredded cheese For finishing
Instructions
Preparation
- Brown the beef with the diced onion over medium heat in a large skillet. Season lightly with salt and pepper.
- Drain excess fat if needed.
- Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir for 30 seconds until fragrant.
- Rinse the rice and add it to the skillet. Stir to coat the grains in the seasoned fat.
Cooking
- Pour in the broth and tomato sauce or Rotel. Add the corn. Stir, bring to a gentle simmer, then reduce the heat to low and cover.
- Simmer for 16 to 18 minutes without lifting the lid too much.
- Peek and taste a grain of rice. If it’s still a little firm, add 3 tablespoons of hot water, cover, and cook another 3 minutes.
- Fold in the black beans and a squeeze of lime. Taste and adjust salt.
Finishing Touches
- Remove from heat, sprinkle with cheese if using, cover for two minutes, then fluff with a fork.
- Top with cilantro.
- Serve and enjoy!
