Cheesy taco rice is one of those recipes that sounds simple and actually is simple. Ground beef, rice, taco seasoning, canned tomatoes, broth, and cheese all cooked together in one skillet until the rice is tender and the top is covered in melted, bubbly cheese. It's a real weeknight dinner that comes together with pantry staples you probably already have.
Should You Make This?
Time: About 45 minutes total. Only 10 minutes of prep and 35 minutes of cook time.
Ingredients: Mostly pantry staples - ground beef, onion, taco seasoning, diced tomatoes, green chilies, chicken broth, rice, cheese.
If you love this kind of easy skillet dinner, my one pot taco pasta hits all the same notes with pasta instead of rice. Both are great options to keep in your weeknight rotation.
Ingredients & Substitutions
Long-Grain White Rice - This recipe was tested with long-grain white rice. If you use a different type, like instant rice or brown rice, you'll need to adjust the cook time and the amount of liquid. Use the liquid ratio and cooking time listed on the rice package, swapping in chicken broth for water.
Ground Beef - Use 90% lean ground beef so you can skip draining the fat. If you use 80% lean, drain the excess grease after browning or the skillet can get greasy.
Taco Seasoning - Use your favorite store-bought packet or Homemade Taco Seasoning.
Green Chilies - Mild canned green chilies add flavor without a lot of heat. Swap them for hot green chilies or add a diced jalapeño if you want more spice.
Chicken Broth- Beef broth or vegetable broth work too. Water is fine in a pinch, but broth gives the rice a lot more flavor as it cooks.
Mexican Cheese- Any good melting cheese works here. Cheddar, Monterey Jack, or pepper jack are all great options depending on how much heat you want.
Full ingredient list with quantities in the recipe card below
How to Make Taco Rice
Step 1 | Cook the Beef and Onions
In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft.
Step 2 | Add Seasonings and Liquids
Stir in the taco seasoning, diced tomatoes, green chilies, rinsed rice, and chicken broth. Bring everything to a boil.
Step 3 | Simmer
Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and most of the liquid is absorbed.
Step 4 | Add Cheese
Stir in 1 cup of shredded cheese. Sprinkle the remaining cup on top, cover again, and cook for 3-5 more minutes until the cheese is melted and bubbly.
Tips & Notes
Rinse the rice before adding it. This removes extra starch and keeps the dish from turning mushy. Run it under cold water in a fine mesh strainer until the water runs clear.
Rice still firm after the liquid is gone? Add a few tablespoons of water, cover, and simmer for another 3-5 minutes. Different pans hold heat differently, so this can happen.
Want more heat? Stir in a pinch of cayenne, use hot green chilies, or add a diced jalapeño when you cook the beef.
Don't skip the lid. The rice needs steam to cook through properly. Keep the lid on during the simmer and only lift it to stir occasionally.
Common Questions
Can I use instant rice? Yes, but you'll need to adjust the liquid and cook time based on the package directions. Instant rice cooks much faster than long-grain, so don't follow the same timing or you'll end up with mushy rice.
Can I use a different protein? Ground turkey or ground chicken both work well here.
Can I make this ahead of time? Yes! Cook it as directed, then store it in an airtight container in the fridge for up to 3 days. The rice will absorb more liquid as it sits, so add a splash of broth or water when reheating to loosen it back up.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of chicken broth or water (about 1-2 tablespoons per serving) and warm it on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 60-second intervals, stirring between each one, until heated through.
This also freezes well. Let it cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Cheesy Taco Rice
Ingredients
- 1 pound ground beef 90% lean
- 1 small small onion diced
- 1 packet taco seasoning
- 1 14.5 oz can petite diced tomatoes (undrained)
- 1 4 oz can green chilies (undrained)
- 2 ⅔ cups chicken broth
- 1 ⅓ cups long-grain white rice rinsed
- 1 ½ cups shredded Mexican blend cheese
- chopped cilantro for garnish
Instructions
- In a large, deep skillet or sauté pan over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat if needed.
- While the beef is cooking, rinse the rice under cold water until the water runs clear. Add the rinsed rice to the skillet and stir to combine.
- Stir in the taco seasoning, diced tomatoes (with juice), green chilies, and chicken broth. Bring everything to a boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and most of the liquid is absorbed.If the rice is still firm and the liquid is gone, add 2 tablespoons of water, cover, and cook for another 3-5 minutes.
- Stir in 1 cup of the shredded cheese. Sprinkle the remaining 1 cup on top, cover again, and cook for 3-5 more minutes until the cheese is melted.
- Top with chopped cilantro and serve warm. Add your favorite toppings like sour cream, avocado, or tortilla chips if you'd like.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!