Cheesy Taco Rice Skillet (Printer-Friendly)

One-pan skillet with seasoned beef, rice, melted cheddar, and fresh pico for a comforting Tex-Mex meal.

# What You’ll Need:

→ Meat

01 - 1 pound ground beef, preferably with good marbling

→ Produce

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 cup ripe tomatoes, diced
05 - 1/4 cup white onion, finely diced (for pico de gallo)
06 - 1 jalapeño pepper, seeded and finely chopped
07 - 2 tablespoons fresh cilantro, chopped
08 - 1 lime, juiced

→ Canned & Packaged

09 - 1 can (10 ounces) Rotel tomatoes and green chilies
10 - 1/2 cup tomato sauce
11 - 2 cups beef broth, low sodium

→ Grains

12 - 1 cup long grain white rice, uncooked

→ Dairy

13 - 1 1/2 cups shredded sharp cheddar cheese

→ Spices & Seasonings

14 - 1 teaspoon salt, divided
15 - 1/2 teaspoon black pepper, divided
16 - 1/4 teaspoon cayenne pepper
17 - 1 tablespoon chili powder
18 - 1 teaspoon ground cumin
19 - 1 teaspoon dried cilantro

→ Optional Accompaniments

20 - Tortilla chips, for serving

# Steps to Follow:

01 - Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, chili powder, cumin, dried cilantro, and diced onion. Sauté for approximately 10 minutes until beef is fully browned and onion is translucent.
02 - Carefully drain excess fat from the skillet to prevent greasiness in the final dish.
03 - Return skillet to heat. Stir in Rotel tomatoes, minced garlic, tomato sauce, beef broth, and uncooked rice. Mix well to ensure rice is evenly distributed and submerged. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 15 to 20 minutes until rice is tender and liquid is mostly absorbed. Stir once or twice to prevent sticking.
04 - While rice simmers, combine diced tomatoes, finely diced white onion, chopped jalapeño, cilantro, lime juice, and salt and pepper to taste in a bowl. Mix thoroughly and chill until serving.
05 - Once rice is cooked and fluffy, evenly sprinkle shredded cheddar over the top. Cover skillet for a few minutes or place under a broiler briefly until cheese is melted and bubbly. For crispier cheese, broil for 1-2 minutes.
06 - Spoon portions into bowls and top generously with pico de gallo. Serve alongside tortilla chips for added texture. Enjoy warm.

# Helpful Hints:

01 - Use a skillet with a tight-fitting lid to achieve perfectly cooked rice.
02 - Draining the beef ensures the dish remains light and not greasy.
03 - Freshly shredding cheddar cheese enhances meltability and flavor.
04 - Leftovers store well in airtight containers for up to four days; reheat gently with a splash of broth.

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