Cheesy Taco Rice Skillet (Printer-Friendly)

One-pan dinner of seasoned beef, rice, melted cheddar, and fresh pico for bold Tex-Mex comfort.

# What You’ll Need:

→ Protein

01 - 1 lb ground beef

→ Vegetables

02 - 1 cup diced yellow onion, divided
03 - 1 can (10 oz) Rotel tomatoes with green chilies
04 - 2 cloves garlic, minced
05 - 2 medium ripe tomatoes, diced
06 - 1 jalapeño, diced
07 - ½ cup fresh cilantro, chopped
08 - Juice of 2 limes

→ Pantry Staples & Spices

09 - 1 tsp salt, divided
10 - ½ tsp black pepper, divided
11 - ¼ tsp cayenne pepper
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp dried cilantro
15 - 1 cup uncooked long grain white rice
16 - 1 cup tomato sauce
17 - 1½ cups low sodium beef broth

→ Dairy

18 - 1½ cups shredded sharp cheddar cheese

→ To Serve

19 - Tortilla chips (optional)

# Steps to Make This:

01 - Heat a skillet over medium-high heat. Add the ground beef, breaking it up as it cooks. Stir in half the salt, half the pepper, cayenne pepper, chili powder, cumin, dried cilantro, and half of the diced onion. Sauté for about 10 minutes until beef is fully browned and onion is soft and translucent.
02 - Carefully drain any 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, uncooked rice, and remaining diced onion. Mix well to ensure rice is evenly submerged. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 15 to 20 minutes until rice is tender and most liquid is absorbed. Stir once or twice during cooking to prevent sticking.
04 - While rice cooks, combine diced tomatoes, diced jalapeño, chopped cilantro, lime juice, remaining salt, and pepper in a bowl. Mix well and chill until ready to serve.
05 - Once rice is fluffy, sprinkle shredded cheddar evenly over the skillet. Cover and let cheese melt for several minutes or briefly place under a broiler until bubbly. Optionally, broil for 1-2 minutes to achieve a crispy cheese topping.
06 - Spoon generous portions into bowls and top with fresh pico de gallo. Serve with tortilla chips for scooping if desired.

# Additional Notes:

01 - Use a skillet with a tight-fitting lid to ensure perfectly cooked rice.
02 - Draining excess fat after browning the beef keeps the dish light.
03 - Freshly shredding the cheese improves meltability and flavor.
04 - This dish stores well in an airtight container for up to four days; keep pico separate until serving.

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