Taco Rice Skillet
Hearty and flavorful, this taco rice skillet combines beef, rice, and spices in one pan for an easy meal topped with cheese and fresh toppings.
Servings (Adjustable):
Calories: 514kcal
Save Recipe
Share on Facebook
Share on X
Ingredients
- 1 pound ground beef
- 14.5 ounces canned diced tomatoes
- 2 cups water
- 1 cup parboiled rice
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- 1 cup shredded Colby Jack cheese
- 1 cup shredded lettuce
- ¼ cup sliced black olives optional
Instructions
- Heat a large skillet over medium heat. Add the beef, cooking and stirring until the beef is browned, about 5 minutes. Drain any excess grease.
- Mix in the tomatoes, water, rice, and seasonings, then bring the mixture to a boil. Lower the heat to medium-low, cover, and let it simmer for about 25 minutes, or until the rice is fully cooked.
- Before serving, sprinkle with a blend of shredded cheese, lettuce, and olives (if using).
Notes
A single packet of taco seasoning can be used in place of the seasonings, if desired for convenience.
Nutrition
Calories: 514kcal | Carbohydrates: 19g | Protein: 30g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1180mg | Potassium: 656mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1339IU | Vitamin C: 10mg | Calcium: 313mg | Iron: 5mg
