One Pot Beef and Rice Skillet
A quick and flavorful one pot beef and rice skillet that combines hearty ingredients and melty cheese, perfect for busy weeknight dinners.
Servings: 4 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 1 pound ground beef (lean)
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 packet taco seasoning (store bought or homemade)
- 1 cup long grain white rice (uncooked)
- 1 can diced tomatoes (14.5 oz, with juices)
- 1 can black beans, drained and rinsed
- 1-1.5 cups broth (beef or chicken)
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- salt and pepper, as needed
Optional Toppings
- sour cream
- cilantro
- jalapenos
- avocado
- lime wedges
Instructions
Cooking the Beef
- Set a large deep skillet or Dutch oven over medium high heat. Add the ground beef and cook until mostly browned, breaking it up as you go. If there is a lot of grease, spoon some out.
- Stir in the diced onion and cook for 2 to 3 minutes until it softens.
- Add the garlic and cook for about 30 seconds, just until it smells good.
- Sprinkle in taco seasoning and stir so the meat gets evenly coated.
Adding Ingredients
- Stir in the uncooked rice, diced tomatoes with their juices, broth, corn, and black beans.
- Bring it to a gentle boil, then turn the heat down to low.
- Cover with a lid and let it simmer for about 18 to 22 minutes, or until the rice is tender.
Finishing Touches
- When the rice is cooked, turn off the heat. Sprinkle cheese over the top, cover again for 2 to 3 minutes, and let it melt.
- Let the whole skillet rest for 5 minutes before scooping.
Notes
For a spicy kick, add chipotle powder or chopped chipotle in adobo. Use a deep skillet with a solid lid to help the rice cook evenly. Adjust liquid as necessary depending on rice type. Do not skip the resting step after cooking.