One Pan Taco Rice
This one pan Taco Rice recipe is a quick, cozy meal that brings taco stand flavors to your kitchen with easy cleanup.
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!
Notes
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat by adding a splash of water or broth.