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Skillet Taco Rice

  • Cook Time:
    30 minutes

  • Total Time:
    30 minutes

  • Yield:
    4 servings

  • Category:

  • Method:

  • Cuisine:
    American, Mexican


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


  1. Heat the olive oil in a skillet (*see note) over medium heat. Add in the diced onion and cook until softened.
  2. Add in the ground beef and continue cooking until browned. Add in the garlic and cook for 1 more minute.
  3. 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.
  4. 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.
  5. 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.