Cheesy Taco Rice
A cheesy, one-pan taco-inspired dinner that’s ready in about 45 minutes and guaranteed to satisfy.
Servings 4 Servings
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
Serving: 1Serving | Calories: 576kcal | Carbohydrates: 58g | Protein: 39g | Fat: 20g | Saturated Fat: 10g | Sodium: 1693mg | Fiber: 3g | Sugar: 3g
