Cheesy Taco Rice Skillet Dinner cooks seasoned ground beef, tomato, and long-grain rice in one covered pan, then finishes the mixture with a full layer of sharp cheddar. Fresh lime pico de gallo adds cool acidity and crisp texture to the rich, warmly spiced skillet.
The recipe yields 6 servings in 45 minutes: 15 minutes of preparation and 30 minutes of cooking. Keep the rice covered over medium-low heat and stir it occasionally so it absorbs the exact amount of broth without sticking.
Cheesy Taco Rice Skillet Ingredients
For the beef, measure 1 lb ground beef, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon dried cilantro, 1 medium onion, and 1 tablespoon garlic.
The skillet base needs one 10 oz can Rotel, one 8 oz can tomato sauce, 1½ cups beef broth, 1 cup uncooked long-grain rice, and 2 cups shredded sharp cheddar. Pico de gallo uses 4 small tomatoes, ½ medium onion, 1 jalapeño, ½ bunch cilantro, juice of 2 limes, and salt and pepper to taste.
If you enjoy this recipe, you may also like Shrimp Alfredo.
How to Make Cheesy Taco Rice
- Dice and combine the pico ingredients, season, and refrigerate.
- Brown the beef with salt, pepper, cayenne, chili powder, cumin, and dried cilantro.
- Add one chopped medium onion and cook 5–7 minutes; drain excess fat.
- Stir in Rotel, tomato sauce, garlic, broth, and uncooked rice.
- Cover and cook over medium-low for 15–20 minutes, stirring occasionally.
- Remove from heat, spread cheddar over the top, and let it melt, or broil 2–3 minutes.
- Serve with chilled pico.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare the Fresh Lime Pico
Season the Ground Beef
Cook the Medium Onion for Five to Seven Minutes
Build the Tomato Broth
Add One Cup Uncooked Rice
Cover and Cook for Fifteen to Twenty Minutes
Finish With Two Cups Sharp Cheddar
Top Each Serving With Chilled Pico
Maintain the Right Skillet Texture
Store and Reheat the Components Separately
Follow the Forty-Five-Minute Sequence
Conclusion
Mix four tomatoes, half an onion, jalapeño, cilantro, two limes, salt, and pepper; chill. Brown and season 1 lb beef, add one onion for 5–7 minutes, and drain. Stir in Rotel, tomato sauce, garlic, 1½ cups broth, and 1 cup long-grain rice. Cover over medium-low for 15–20 minutes. Remove from heat, melt 2 cups cheddar on top, and serve six portions with pico.
Frequently Asked Questions
- → How many servings does cheesy taco rice make?
The recipe makes exactly six servings.
- → What kind of rice should I use?
Use 1 cup of uncooked long-grain rice.
- → How long does the rice cook?
Cover and cook it over medium-low heat for 15–20 minutes, stirring occasionally.
- → Can the cheese be browned?
Yes. Instead of simply melting it off heat, broil an oven-safe skillet for 2–3 minutes.