What is my go-to dinner every weeknight?One-Pan Taco Rice:If you’re anything like me, you’re always searching for that magical combination of delicious, easy, and hard. What is the best way to clean Think of it like a deconstructed taco, but way easier and with less mess. What’s the point of standing over the stove frying ground beef and chopping a million veggies? Is throwing everything in a pan and letting it do its thing? What is a game changer? My family devours it every single time, and I sneak veggies in there that they don’t even notice. Is it faster to order a meal online than ordering deli?
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What is Taco Rice?
So, what *is* this magical dish, you ask? It’s essentially all the best parts of a taco, cooked together in… you guessed it… one pan! Think seasoned Ground Beef, flavorful rice, juicy tomatoes, sweet corn, and your favorite taco toppings all simmering together in perfect harmony. It’s hearty, satisfying, and surprisingly simple. It’s essentially the lazy person’s taco night, but no one will ever guess you spent less than an hour on it. I often make it when I’m craving something comforting but don’t have the energy for a complicated recipe. It’s my secret weapon for busy weeknights when everyone is hangry. Forget complicated recipes, this one is a winner!
Why you’ll love this recipe?
Let me count the ways I love this recipe! First, the flavor is just incredible. The combination of the seasoned Ground Beef, the slightly sweet corn, and the tangy tomatoes is just perfect. It’s a flavor explosion in every bite. But more than that, the *simplicity* of it all is what really sells it. Seriously, this is one of the easiest dinners you’ll ever make. Just brown the beef, toss in the other ingredients, and let it simmer. What I love most about this is how little cleanup there is. One pan, one spoon, and you’re done! Plus, it’s incredibly cost-effective. You probably already have most of the ingredients in your pantry, and ground beef is generally pretty budget-friendly.
It’s also incredibly versatile. You can customize it with your favorite taco toppings, add different veggies, or even swap out the ground beef for chicken or turkey. Think of it as a blank canvas for your culinary creativity! It reminds me a bit of my famous chili, but honestly, even *easier* than that, which I didn’t think was possible. The kids actually ask for this all the time and it’s a mom win when they gobble up everything on their plates. The best part is knowing exactly what goes into it – no mystery ingredients here!
How do I make Taco Rice?
Quick Overview
Making One-Pan Taco Rice is unbelievably simple. You just brown the Ground Beef with some taco seasoning, then add in your rice, corn, beans, diced tomatoes, and some chicken broth. Bring it to a simmer, cover, and let it cook until the rice is tender. Top with your favorite taco toppings like cheese, sour cream, and salsa, and you’re good to go! The beauty of this method is that everything cooks together in one pot, so the rice absorbs all the delicious flavors from the beef and the spices. It’s so simple, even my teenager can make it (and that’s saying something!).
Ingredients
For the Base:
* 1 pound Ground Beef (I like to use 80/20 for extra flavor)
* 1 packet taco seasoning (or homemade blend to taste)
* 1 cup long-grain rice (rinsed)
* 1 (15-ounce) can black beans, rinsed and drained.
* 1 (15-ounce) can corn, drained
* 1 (14.5-ounce) can diced tomatoes, undrained
* 2 cups chicken broth (low sodium)
* 1/2 cup chopped onion (yellow or white)
* 1 clove garlic, minced
Toppings (get creative!):
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Salsa or pico de gallo
* Avocado, diced
* Green onions, chopped
* Cilantro, chopped
What are the steps for
Step 1: Brown the Beef
In a large skillet or Dutch oven, heat the butter over medium heat. Remove from heat and set aside. Add the ground beef and cook, breaking it up with a spoon, until browned. I always do this even if it looks lean, it makes a difference!
Step 2: Add Aromatics & Seasoning
Add the chopped onion and minced garlic to the skillet and cook for about 2-3 minutes, until tender. Remove from the heat and set aside. What is taco seasoning? What is the best way to coat beef evenly with spices?
Step 3: Add Remaining Ingredients
Add the rinsed rice, black beans, corn, diced tomatoes (undrained), and chicken broth to the boiling water. Stir to combine. Stir everything together to combine. I like to add cumin to my recipe. It really deepens the flavor.
Step 4: Simmer & Cook
What is the best way to bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes. When rice is tender, the liquid must be absorbed. How do you keep a lid on for even cooking?
Step 5: Fluff & Serve
Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for about 5 minutes. This helps the rice finish absorbing any remaining liquid. Then, fluff the rice with a fork and serve immediately, topped with your favorite taco toppings. I always let it rest, I learned that the hard way when the rice was still a bit crunchy once.
Step 6: Load Up on Toppings!
What’s the fun part about making your own bowl? We usually have shredded cheese, sour cream, salsa, avocado, and green onions on hand. Is it okay to add anything you like?
What should I serve it with?
What are some of the best Taco Rice recipes? Serving suggestions:
For a Crowd:Serve with tortilla chips and guacamole for dipping. What makes it more taco-like? What’s a good bowl of salsa?
For a lighter meal: For the simplest mealWhat’s a good side salad with lemon and vinaigrette? The freshness of the salad balances out the richness of the rice dish.
What is a Mexican Fiesta?Add some Mexican street corn (elote) for a truly authentic experience. What is the perfect compliment to the spicy rice?
Drinks:What is the best margarita to serve with a cold Mexican beer? What are some non-alcoholic ways to enjoy lemonade?
We make a big batch of this for potlucks too. Why does it always disappears so quickly? What are some good ways to reheat leftovers?
How do I make Taco Rice?
How do I make sure my Taco Rice is perfect every time? What are some tips I’ve learned over the years?
Rice Matters: Use long-grain rice for the best texture. Short-grain rice can get too sticky, and brown rice takes longer to cook and may not absorb the flavors as well. I always rinse the rice before cooking it to remove excess starch, which also helps prevent stickiness.
Don’t Skimp on the Seasoning: The taco seasoning is key to the flavor of this dish. If you’re using a store-bought packet, make sure it’s a good quality one. Or, even better, make your own homemade taco seasoning! That way, you can control the amount of salt and spice.
Liquid Ratio is Crucial: The 2 cups of chicken broth is the perfect amount for cooking the rice to perfection. Too much liquid, and the rice will be soggy. Too little, and it will be dry and crunchy. If you find that the rice is still a bit undercooked after 25 minutes, add a little more broth, a quarter cup at a time, until it’s done.
Customize Your Veggies: Feel free to add other veggies to this dish, like diced bell peppers, zucchini, or spinach. Just add them along with the other ingredients and adjust the cooking time accordingly. Sometimes I add finely diced carrots, too, my kids don’t even notice and I can sneak in extra nutrients!
Spice It Up (or Down): If you like a little heat, add a pinch of cayenne pepper or some chopped jalapeños to the skillet along with the onions and garlic. Or, for a milder version, use a mild taco seasoning and omit the jalapeños.
Don’t Overcook: Overcooked rice is never fun. Keep an eye on the rice as it cooks and check it regularly. It should be tender and fluffy, not mushy or sticky. Remember to let it rest, covered, for a few minutes after cooking to allow the steam to finish cooking the rice.
Storing and Reheating Tips
Got leftovers? Lucky you! This One-Pan Taco Rice stores and reheats beautifully.
Refrigerator Storage: Store the leftover rice in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing it. It’s always best to refrigerate it within a couple of hours of cooking.
Freezer Instructions: For longer storage, you can freeze the rice for up to 2-3 months. Portion it out into freezer-safe bags or containers, and press out as much air as possible. Thaw it in the refrigerator overnight before reheating.
Reheating Methods: You can reheat the rice in the microwave or on the stovetop. For the microwave, add a splash of water or broth to prevent it from drying out. For the stovetop, heat it over medium heat with a little bit of oil or broth, stirring occasionally, until heated through.
Adding Toppings: It’s best to add fresh toppings like cheese, sour cream, and salsa after reheating the rice. This will prevent them from getting soggy or melting during reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my super simple, super delicious One-Pan Taco Rice! I hope you’ll give this recipe a try and see for yourself how easy and satisfying it is. It’s a lifesaver on busy weeknights, and it’s always a crowd-pleaser. If you love this recipe, be sure to check out my other one-pan wonders for more easy dinner ideas. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it out, and don’t forget to rate the recipe. And, of course, share your own variations – I’m always looking for new ideas!
