One-Skillet Cheesy Taco Rice
Okay, so imagine the moment you walk in after a long day, and your kitchen smells like a fiesta — warm spices, melting cheese, and just the right hint of that taco zing. This one-skillet cheesy taco rice recipe has become my go-to comfort food lifesaver because it’s quick, cozy, and yes, incredibly cheesy! Plus, I love that everything cooks in just one pan, which means less cleanup and more time to kick back. Whether you’re feeding a hungry family or just craving something hearty and satisfying, this dish hits all the right notes — from the tender, spiced rice to the gooey, golden cheese blanket on top. Trust me, once you try this, you’ll wonder why you didn’t make it sooner!
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 lb ground beef (or ground turkey)
- 1 cup long-grain white rice, rinsed
- 1 cup beef broth (or chicken broth)
- 1 cup water
- 1 packet taco seasoning (about 1 oz)
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
How I Make It
Step 1:
Heat your olive oil in a large skillet over medium heat. Toss in the diced onion and bell pepper and sauté until they’re soft and fragrant — about 3-4 minutes. This little step is where those sweet and savory base flavors start their magic.
Step 2:
Add the ground beef and minced garlic to the skillet. Cook until the beef is browned and no longer pink, breaking it up into small pieces with your spatula. Season lightly with salt and pepper to build that savory layer.
Step 3:
Sprinkle in the taco seasoning, stir well to coat the beef and veggies evenly, letting the spices toast for about a minute — this wakes up all those bold taco flavors.
Step 4:
Pour in the rinsed rice, beef broth, and water. Stir everything together once, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. Keep that lid on—this traps steam and cooks the rice perfectly tender.
Step 5:
After 15 minutes, check the rice — it should be fluffy and all the liquid absorbed. Sprinkle the shredded cheddar cheese evenly over the top, cover once more, and let it melt for 2-3 minutes. That ooey-gooey cheese finish is exactly what dreams are made of.
Step 6:
Fluff the cheesy taco rice with a fork, scoop onto plates, and garnish with any extras you love — maybe some chopped cilantro, sour cream, or sliced jalapeños for a little kick!
Variations & Tips
- Swap ground beef for ground turkey or chicken for a leaner option.
- Use brown rice, but add about 10 extra minutes cooking time and a bit more broth.
- Toss in a can of black beans or corn for added texture and fiber.
- For extra creaminess, stir in a dollop of cream cheese before adding the cheddar.
- If you like smoky flavor, add a teaspoon of smoked paprika to the taco seasoning.
- Don’t have taco seasoning? Mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne as a homemade substitute.
How I Like to Serve It
This cheesy taco rice shines as a weeknight dinner when paired with a crisp green salad or some crunchy tortilla chips. On taco night, pile it into bowls topped with avocado slices and dollops of sour cream for a simple but satisfying meal that feeds your craving without fuss. It’s also perfect for game day or casual get-togethers — everyone loves food that’s both hearty and cheesy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave, adding a splash of water to keep the rice moist and stir halfway through.
Closing: This one-skillet cheesy taco rice is my failproof weeknight hero — simple, packed with flavor, and totally comforting in all the best ways.