Description
One-Pot Mexican Taco Rice Skillet is a vibrant and flavorful dish that combines the hearty goodness of rice, beans, and colorful vegetables into a single pan. Perfect for busy weeknights, this recipe delivers a delightful fusion of zesty spices that will transport you to a festive atmosphere with every bite. Quick to prepare and easy to customize, it’s an ideal centerpiece for family dinners or casual gatherings with friends. Get ready to savor a meal that’s as delicious as it is convenient!
Ingredients
- 1 cup long-grain white rice
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes with green chilis
- 2 tbsp taco seasoning
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium yellow onion, finely diced
- 2–3 garlic cloves, minced
- 1 cup shredded cheese (your choice)
- 2 cups chicken broth or water
- Fresh cilantro (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent (about 3-4 minutes).
- Add ground beef or turkey; cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
- Stir in chopped bell peppers and minced garlic; cook until softened (about 2-3 minutes).
- Add rinsed rice, diced tomatoes (with juices), black beans, taco seasoning, and chicken broth; stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and sprinkle shredded cheese on top; cover briefly until melted. Garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For added spice, include diced jalapeños or chili powder. Substitute ground meat with lentils or chickpeas for a vegetarian option. Store leftovers in an airtight container in the fridge for up to three days; reheat on the stove with a splash of water.