This Taco Rice recipe is a straightforward one-pan dinner that combines all of your favourite Tex-Mex ingredients, including ground beef, taco seasoning, salsa, and many of cheese.
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 (1-ounce) package taco seasoning
- 1 cup long grain white rice, undercooked
- 2 1/2 cups chicken broth
- 1 1/4 cups salsa
- 1 cup grated cheddar cheese
- 1 cup chopped cilantro
- Optional toppings: diced tomatoes, avocado, sour cream, green onion, tortilla strips
- Heat the olive oil in a skillet (*see note) over medium heat. Add in the diced onion and cook until softened.
- Add in the ground beef and continue cooking until browned. Add in the garlic and cook for 1 more minute.
- Stir in the taco seasoning, rice, broth, and salsa. Bring the mixture up to a boil and then cover and reduce heat to low. Cook for 15 – 20 minutes, or until the liquid is absorbed and the rice is tender, stirring sometimes so rice doesn’t stick.
- Sprinkle in the cheese and cilantro and stir to combine. Remove the skillet from the heat, cover and let sit for 2 minutes for the cheese to melt. Season with salt and pepper if desired.
- Serve instantly with desired toppings.
- *I like to use a 9- inch nonstick skillet for this recipe, but ensure your skillet has a lid.
- Store airtight in the fridge for up to 3 days.