Description
This One-Pot Taco Rice Skillet is a hearty and flavorful dish combining seasoned ground beef, rice, black beans, and vegetables cooked together in a single skillet. Topped with melted cheese and fresh green onions, it’s a quick, easy, and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 cup bell peppers, chopped
- 2 green onions, chopped
Pantry Ingredients
- 1 cup long-grain rice
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tsp cumin
- 2 tsp chili powder
- 2 cups water
- Salt and pepper to taste
Dairy
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add a splash of oil to prevent sticking and help sauté the vegetables.
- Sauté vegetables: Add the chopped onions and bell peppers to the skillet and cook for about 5 minutes until softened and fragrant, stirring occasionally.
- Cook the ground beef: Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and fully cooked through.
- Add rice and spices: Stir in the long-grain rice along with cumin and chili powder, mixing well to evenly coat the rice with the spices and combine with the beef and vegetables.
- Add beans and tomatoes: Mix in the rinsed black beans and diced tomatoes, including their juice, to distribute flavors throughout the skillet.
- Simmer the mixture: Pour in 2 cups of water, ensuring the ingredients are covered by about an inch. Bring to a boil, then reduce heat to low. Cover the skillet and let it simmer gently for approximately 20 minutes until the rice is tender and the liquid is absorbed.
- Finish with cheese and onions: Sprinkle shredded cheese evenly over the top, cover briefly to allow the cheese to melt, then garnish with chopped green onions before serving.
Notes
- Use lean ground beef to keep the dish less fatty.
- Feel free to substitute brown rice for long-grain rice, but increase the simmering time accordingly to about 40-45 minutes.
- For extra heat, add diced jalapeños with the bell peppers.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- To make this dish vegetarian, substitute ground beef with plant-based meat alternatives.
