Cheesy Taco Rice
This cheesy taco rice is a cozy one-skillet dinner with seasoned beef, tender rice, corn, tomatoes, and melted cheese. It’s easy to make, filling, and perfect for a busy weeknight.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil only if needed
- 1 packet taco seasoning about 1 ounce
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can diced tomatoes with green chiles 10 ounces
- 1 cup tomato sauce
- 1 cup frozen corn
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped cilantro optional
Optional Toppings
- Sour cream
- Sliced green onions
- Diced avocado
- Crushed tortilla chips
- Jalapeño slices
- Extra salsa
- Lime wedges
Instructions
- Heat a large deep skillet over medium heat.
- Add the ground beef and diced onion.
- Cook for 6 to 8 minutes.
- Break the beef into small pieces as it cooks.
- Drain excess grease if needed.
- Add garlic and cook for 30 seconds.
- Sprinkle in the taco seasoning.
- Stir well so the meat gets evenly coated.
- Add the uncooked rice.
- Stir for 1 minute.
- Pour in the beef broth.
- Add the diced tomatoes with green chiles.
- Stir in the tomato sauce.
- Add the corn, salt, and black pepper.
- Mix everything well.
- Bring the mixture to a gentle simmer.
- Cover with a lid.
- Cook for 18 to 20 minutes.
- Check that the rice is tender.
- Stir once near the end only if needed.
- Turn off the heat.
- Let the skillet sit uncovered for 3 minutes.
- Stir in 1 1/2 cups of cheese.
- Top with the remaining 1/2 cup cheese.
- Cover again for 2 minutes to melt.
- Add green onions, cilantro, or sour cream right before serving.
- Add a splash of broth before serving if the skillet seems too thick.