Cheesy Taco Rice Skillet
Cheesy, slightly crispy, deeply savory, and done in 30 minutes flat with just one pan to wash.
Equipment
- 12-inch cast iron skillet
- Wooden Spoon
- Cutting board
- Chef's knife
Ingredients
Meat & Aromatics
- 1 lb ground beef (80/20)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 packet taco seasoning (or 3 tbsp homemade)
Rice & Liquid
- 1 cup long-grain white rice (basmati or jasmine)
- 1.5 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
Cheese & Toppings
- 1 cup shredded Mexican blend or sharp cheddar
- to taste sour cream, for serving
- to taste pickled jalapeños, for serving
- to taste fresh cilantro, for serving
- 1 lime, cut into wedges
Instructions
- Brown the meat: Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until it's deeply browned — about 5-7 minutes. Don't stir it constantly; let it sit so it gets a crust.
- Drain the fat: Carefully tilt the skillet and spoon off all but about 1 tablespoon of the rendered fat. Leave that tablespoon in there — it's going to toast the rice.
- Bloom the aromatics: Add the diced onion and cook until translucent, about 3 minutes. Add the garlic, taco seasoning, and tomato paste. Stir constantly for 1 minute until it's fragrant and deepened in color.
- Toast the rice: Add the dry rice to the skillet. Stir it around in the fat and spices for 2 minutes. It should start to smell slightly nutty and look slightly translucent at the edges.
- Add liquids and chiles: Pour in the chicken broth and diced green chiles (with their liquid). Stir to combine, scraping up any brown bits from the bottom of the pan. Bring it to a simmer.
- Simmer: Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. Do not lift the lid.
- Cheese it: After 15 minutes, remove the lid. The rice should be tender and most of the liquid absorbed. Sprinkle the shredded cheese evenly over the top. Cover again for 2-3 minutes until the cheese is melted and gooey.
- Finish and serve: Remove from heat. Hit it with a squeeze of lime, then add your toppings — sour cream, pickled jalapeños, a handful of cilantro, whatever you like. Serve directly from the skillet.
Notes
Don't skip toasting the rice – it's the key to keeping it from turning to mush. Also, resist lifting the lid during the 15-minute simmer; every time you do, steam escapes and affects the cooking. Let the skillet rest 5 minutes after cooking for the best texture. For storage, keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of water to re-crisp the edges. For a vegetarian version, swap beef for black beans and use 2 tablespoons oil instead of beef fat. For a spicier version, add a diced jalapeño with the onions or use hot Rotel.