Cheesy Taco Rice Skillet

This cheesy taco rice is one of my go-to weeknight dinners when I need something fast hearty and crowd-pleasing. Everything cooks in a single skillet so it makes for easy cleanup and the flavor is rich thanks to taco spices and melty cheese layered over rice beans corn and tomatoes. It is also a fun meal to serve with all kinds of toppings letting each person build their plate just how they like it.

I first made this taco rice on a weeknight when I had almost no time and since then it has stayed in rotation as a family favorite especially when everyone wants something filling and fun.

Ingredients

• Ground turkey or beef: adds a savory base and cooks quickly
• Bell peppers: bring sweetness and a pop of color choose ones that are firm and glossy
• Onion and garlic: form the base of flavor sauté until fragrant for best results
• Taco seasoning: infuses the dish with smoky bold notes look for low sodium blends
• Chicken broth: helps the rice absorb flavor use homemade or a good quality store brand
• Long grain white rice: cooks evenly and fluffs well avoid instant or quick cooking rice
• Black beans: add fiber and creaminess rinse them well before using
• Corn: adds a touch of sweetness frozen works best for ease
• Diced tomatoes with green chiles: provide acidity and mild heat
• Colby Jack cheese: melts beautifully for a creamy topping use fresh shredded for best texture
• Olive oil: helps everything brown and cook evenly use a light or neutral flavored variety

Step-by-Step Instructions

Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers and cook for 5 to 7 minutes until they begin to soften and the onions turn translucent. Stir occasionally to prevent browning.

Brown the Meat:

Add ground turkey or beef to the skillet. Break it up with a wooden spoon and cook until no pink remains about 6 to 8 minutes. Drain excess fat if needed.

Add Seasoning and Aromatics:

Stir in minced garlic taco seasoning salt and pepper. Continue cooking for 1 to 2 minutes letting the spices bloom and release their fragrance.

Combine and Simmer:

Pour in chicken broth then stir in the rice diced tomatoes black beans and corn. Bring the mixture to a gentle boil then immediately reduce the heat to low. Cover the skillet with a lid.

Cook the Rice:

Let everything simmer for 15 to 20 minutes or until the rice is fully cooked and has absorbed the liquid. Avoid uncovering the skillet too often so the steam remains trapped.

Finish with Cheese:

Once the rice is tender remove the skillet from heat. Sprinkle shredded Colby Jack cheese evenly over the top then cover again for 3 to 5 minutes to allow the cheese to melt completely.

Serve and Garnish:

Serve hot with your favorite toppings such as avocado sour cream lime wedges jalapeños or chopped cilantro. Let everyone personalize their plate for a fun dinner experience.

Bookmark

You Must Know

My favorite part is the cheesy topping that melts right into the rice. My kids always race to get the first scoop and it reminds me of our cozy Friday movie nights when I first tested this recipe.

Storage Tips

Refrigerate leftovers in an airtight container for up to four days. Reheat gently on the stove or in the microwave with a splash of broth to restore moisture. For longer storage freeze portions in resealable bags then thaw in the fridge overnight before reheating.

Ingredient Substitutions

Use brown rice instead of white just increase the cooking time and add more broth. For a vegetarian version replace the meat with tofu or extra beans. You can also swap Colby Jack for cheddar Monterey Jack or a Mexican blend cheese depending on what you have.

Serving Suggestions

This dish pairs beautifully with cornbread tortilla chips or simple side salads. Serve with a side of fruit salsa for a sweet contrast or try stuffing the taco rice into tortillas for a handheld twist. Mexican street corn also complements it perfectly for a festive touch.

Bookmark

Cultural Context

Taco rice has roots in Tex-Mex and Southwestern cooking combining traditional taco elements with hearty rice for a satisfying fusion. While not authentically Mexican it has become a beloved comfort food across North America.

Frequently Asked Questions About Recipes

→ Can I substitute white rice with brown rice?

Yes, brown rice works well but requires more liquid and a longer cooking time. Adjust broth and simmer accordingly.

→ What proteins can I use in this dish?

You can use ground beef, turkey, chicken, or plant-based alternatives like lentils, tofu, or tempeh for variety.

→ How do I adjust the spice level?

Add jalapeños, spicy taco seasoning, or hot sauce for heat. To make it milder, use plain diced tomatoes and omit chilies.

→ Can I use fresh tomatoes instead of canned?

Yes, replace canned diced tomatoes with about 1½ cups of chopped fresh tomatoes plus optional green chiles for flavor.

→ What toppings go well with taco rice?

Popular toppings include sour cream, avocado, pico de gallo, shredded lettuce, lime wedges, and shredded cheese.

→ How do I store and reheat leftovers?

Refrigerate for up to 4 days or freeze for 3 months. Reheat on the stovetop with a splash of broth or in the microwave.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free broth and spices, this taco rice is naturally gluten-free and safe for most diets.