Cheesy Taco Rice Skillet (Print Version)
Savory beef, rice, and cheddar skillet with fresh pico, perfect for bold and easy weeknight meals.
# Ingredients:
→ Main Skillet Components
01 -
1 pound ground beef
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/4 teaspoon cayenne pepper
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
08 -
1 medium onion, diced
09 -
1 tablespoon minced garlic
10 -
1 can (10 ounces) diced tomatoes with green chilies (Rotel)
11 -
1 can (8 ounces) tomato sauce
12 -
1 1/2 cups beef broth
13 -
1 cup uncooked long grain white rice
14 -
2 cups shredded cheddar cheese
→ Pico de Gallo Topping
15 -
4 small tomatoes, diced
16 -
1/2 medium onion, diced
17 -
1 jalapeño pepper, diced
18 -
1/2 bunch fresh cilantro, chopped
19 -
2 limes, juiced
20 -
Salt, to taste
21 -
Black pepper, to taste
# Steps:
01 -
In a large skillet over medium-high heat, add ground beef, salt, black pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Sauté until beef is thoroughly cooked and onions soften.
02 -
Remove the skillet from heat and drain any excess grease from the cooked beef mixture.
03 -
Return the pan to the stove. Add minced garlic, diced tomatoes with green chilies, tomato sauce, beef broth, and uncooked white rice. Stir to combine ingredients evenly.
04 -
Cover skillet with a lid and cook on medium-low heat for 15 to 20 minutes, or until rice is tender and has absorbed the liquid.
05 -
Evenly distribute shredded cheddar cheese across the cooked mixture. Let cheese melt with residual heat or transfer the skillet to broil in the oven briefly until cheese is bubbling.
06 -
Combine diced tomatoes, diced onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt and black pepper in a bowl. Toss to blend thoroughly and refrigerate until needed.
07 -
Serve the cheesy taco rice hot from the skillet, topped generously with fresh Pico de Gallo. Optionally, accompany with tortilla chips.
# Notes:
01 -
Ensure rice is fully cooked before adding cheese for ideal texture. Pico de Gallo can be made in advance for deeper flavor.