Mexican Taco Rice Skillet
User Reviews
5
Mexican Taco Rice Skillet
Description
Mexican Taco Rice Skillet brings ground beef, onions, and optional jalapeño together with taco seasoning, garlic powder, and canned tomatoes in a single skillet. The uncooked rice simmers in beef broth flavored with tomatoes and spices until tender. Once the rice is cooked through, shredded cheddar cheese melts on top, and fresh cilantro adds brightness. The blend of ingredients delivers a savory, slightly spicy dish with a comforting, soft rice texture and cheesy finish.
The recipe can be served with various fresh toppings such as sour cream, pico de gallo, salsa, or guacamole, adding freshness and cooling elements to the warm, rich skillet. This meal works well as a flavorful, all-in-one dinner option.
Care should be taken to monitor the rice as it simmers to prevent the skillet from drying out, adding extra broth if needed. The toppings can be customized or omitted depending on preference.
Ingredients
- 1 lb. ground beef 85% lean, lean
- 1 large onion (finely diced)
- 1 jalapeño (diced, OPTIONAL)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons taco seasoning
- 1/4 teaspoon garlic powder
- (1) ounce can Rotel tomatoes (with green chilies or petite diced tomatoes)
- (1) ounce can tomato sauce
- 1 1/2 cups beef broth
- 1 cup rice uncooked
- 2 cups cheddar cheese shredded, or Mexican cheese blend
- cilantro (chopped)
Toppings:
- sour cream
- Pico de Gallo
- salsa
- guacamole
Instructions
- Heat a large, deep skillet over medium-high heat. Add the ground beef, onion, jalapeno (if using), salt, and pepper, and brown the ground beef until fully cooked and no longer pink and the onions are softened. Drain any excess grease if needed. Stir in taco seasoning and garlic powder.
- Pour in the tomato sauce, canned diced tomatoes, and beef broth. Add the uncooked rice, stirring so the rice is fully submerged.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and let cook for 18–20 minutes (longer if using brown rice). Check periodically to ensure the skillet doesn’t run dry. Add a splash more broth if needed.
- Once the rice is tender, sprinkle shredded cheese on top. Cover for another minute or two, until cheese melts. Sprinkle with chopped cilantro. Serve with sour cream or Mexican crema, hot sauce, salsa or pico de Gallo, and even guacamole.
- Sprinkle with chopped cilantro. Serve with sour cream or Mexican crema, hot sauce, salsa or pico de Gallo, and even guacamole.
Notes
- Use fresh cilantro for garnish to enhance the final flavor.
- Monitor the rice as it cooks and add broth as needed to ensure it stays moist and tender.
- Toppings like sour cream and pico de gallo add balance to the richness and are recommended.
- Jalapeño is optional; include it to add a mild heat to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 818mg | 34% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 292mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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