There’s something magical about those nights when dinner comes together in one skillet, filling the kitchen with warmth and the kind of aroma that has everyone asking “when will it be ready?” before you’ve even set the table. That’s exactly what happens in my Asheville home whenever I make this taco rice recipe. I first discovered this dish years ago when my youngest was going through her “I only eat tacos” phase — you know the one.
I needed something that captured those beloved taco flavors but stretched our grocery budget a little further and came together quickly on busy weeknights. This taco rice recipe became our answer, and honestly, it’s been a dinner hero ever since. The best part?
It uses simple pantry staples, cooks in one pan, and delivers all those seasoned, savory, slightly spicy flavors we crave. Whether you’re feeding hungry teenagers after soccer practice or looking for an easy weeknight meal that actually excites the family, this taco rice recipe won’t let you down.
Why You’ll Love This Taco Rice Recipe
Let me tell you why this recipe has earned a permanent spot in my weekly rotation. First, it’s incredibly budget-friendly — ground beef, rice, and pantry seasonings create a hearty meal that feeds a crowd without breaking the bank. Second, it’s a true one-pot wonder, which means less cleanup and more time actually enjoying dinner with your loved ones.
The flavors are absolutely spot-on too — seasoned beef, tender rice cooked in savory broth, melted cheese, and all your favorite taco toppings come together beautifully. This taco rice recipe is also wonderfully flexible. You can make it as mild or spicy as your family prefers, add extra vegetables for nutrition, or customize the toppings to suit everyone’s taste.
It’s ready in about 30 minutes from start to finish, making it perfect for those nights when you need something fast but still want that homemade comfort. Plus, kids absolutely love it, and leftovers taste even better the next day. Trust me, once you make this easy taco rice recipe, you’ll understand why it’s become such a beloved staple in kitchens across the country.
Ingredients You’ll Need
The beautiful thing about this taco rice recipe is that you probably already have most of these ingredients sitting in your pantry right now. Here’s what you’ll need to bring this comforting dish to life:
| Ingredient | Amount |
|---|---|
| Ground beef (80/20 works beautifully) | 1 pound |
| Long-grain white rice (uncooked) | 1 cup |
| Beef broth | 2 cups |
| Diced tomatoes with green chilies | 1 can (10 oz) |
| Tomato sauce | 1 cup |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Shredded cheddar cheese | 1½ cups |
| Olive oil | 1 tablespoon |
For toppings, I always set out sour cream, diced tomatoes, shredded lettuce, sliced jalapeños, fresh cilantro, sliced green onions, and lime wedges. The toppings bar is half the fun of this taco rice recipe!
Substitutions & Variations
One of the reasons this taco rice recipe works so well for so many families is its incredible versatility. Let me share some of my favorite ways to adapt it:
Protein swaps: Ground turkey or chicken work beautifully if you prefer poultry. For a leaner option, try 93/7 ground beef. Vegetarians can use black beans, pinto beans, or a plant-based ground meat substitute — just reduce the cooking time slightly since beans don’t need as much browning.
Rice variations: While I typically use long-grain white rice, brown rice works too (just increase the broth to 2½ cups and add 10-15 minutes cooking time). Jasmine rice adds a lovely fragrance, and even cauliflower rice can work if you’re cutting carbs — just add it during the last 5 minutes of cooking.
Heat level adjustments: For a milder taco rice recipe, use regular diced tomatoes instead of the ones with green chilies, and reduce the chili powder to 1 tablespoon. For extra heat, add diced jalapeños with the onions or stir in a tablespoon of your favorite hot sauce.
Veggie additions: I often add a cup of frozen corn, diced bell peppers, or black beans to boost the nutrition and texture. These mix right in with the rice and make the dish even heartier.
Cheese options: Pepper jack adds a nice kick, Monterey Jack melts beautifully, or try a Mexican blend for varied flavor. For dairy-free needs, skip the cheese or use your favorite plant-based alternative.
One of the reasons this taco rice recipe works so well for so many families is its incredible versatility. If you’re looking for a fun twist on traditional tacos, check out these Viral Strawberry Crunch Cheesecake Tacos: A Fun & Flavorful Dessert.
Step-by-Step Instructions
Making this taco rice recipe is wonderfully straightforward. Just follow these simple steps, and you’ll have a delicious dinner ready in no time:
Step 1: Brown the beef. Heat the olive oil in a large skillet or deep sauté pan over medium-high heat. Add the ground beef and break it up with a wooden spoon.
Cook for about 5-6 minutes until the meat is nicely browned and no longer pink. Drain any excess fat if needed.
Step 2: Sauté the aromatics. Add the diced onion to the browned beef and cook for 3-4 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. This builds the flavor foundation of your taco rice recipe.
Step 3: Season generously. Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir everything together and let the spices toast for about a minute. This step really wakes up those flavors.
Step 4: Add the rice and liquids. Stir in the uncooked rice, making sure it gets coated with all those beautiful seasonings. Pour in the beef broth, tomato sauce, and the can of diced tomatoes with green chilies. Give everything a good stir to combine.
Step 5: Simmer to perfection. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer gently for 18-20 minutes. Resist the urge to lift the lid and stir — the rice needs that steady steam to cook properly.
Step 6: Check for doneness. After 18 minutes, peek under the lid and check if the rice is tender and has absorbed most of the liquid. If it needs a bit more time, cover and cook for another 2-3 minutes.
Step 7: Add the cheese. Once the rice is perfectly tender, remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly over the top, then cover again and let it sit for 2-3 minutes until the cheese melts into a gorgeous, gooey layer.
Step 8: Serve and enjoy. Fluff the taco rice gently with a fork, mixing in some of that melted cheese. Serve hot with all your favorite toppings on the side. This is where the magic happens!
Pro Tips for Success
After making this taco rice recipe countless times, I’ve picked up a few tricks that make it turn out perfect every single time:
Don’t skip draining the beef. If your ground beef releases a lot of fat, drain most of it before adding the onions. Too much grease can make the rice overly oily and prevent proper absorption.
Use the right pan. A large, deep skillet with a good lid works best. You need enough room for the rice to expand, and a tight lid keeps the steam in where it belongs.
Resist stirring while it cooks. I know it’s tempting, but stirring releases steam and can make your rice gummy. Let it do its thing undisturbed.
Quality broth matters. Since the rice absorbs so much liquid, using a good-quality beef broth really enhances the overall flavor of this taco rice recipe. I sometimes use half broth and half water if I want a lighter taste.
Rest before serving. Letting the finished dish sit covered for 5 minutes after cooking allows the flavors to meld beautifully and gives the rice time to firm up slightly.
Fresh toppings make the difference. Don’t underestimate how much fresh cilantro, a squeeze of lime, and crisp lettuce elevate this dish from good to absolutely incredible.
Adjust seasoning at the end. Taste before serving and add a pinch more salt or a dash of hot sauce if needed. Every brand of broth and tomatoes has different sodium levels, so trust your taste buds.
After making this taco rice recipe countless times, I’ve picked up a few tricks that make it turn out perfect every single time. To complement your meal, consider trying this Sauteed Cabbage: Easy Side Dish Recipe for a refreshing side.
Storage & Reheating Tips
This taco rice recipe makes wonderful leftovers, which is a blessing on busy mornings when you need to pack lunches or evenings when you want dinner ready in minutes.
Refrigerator storage: Transfer cooled taco rice to an airtight container and refrigerate for up to 4 days. I like to store the toppings separately so they stay fresh and crisp.
Freezer storage: This dish freezes beautifully for up to 3 months. Portion it into freezer-safe containers or heavy-duty freezer bags, pressing out excess air. Label with the date so you remember when you made it.
Reheating in the microwave: Place a portion in a microwave-safe bowl, add a tablespoon of water or broth to prevent drying, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until heated through.
Reheating on the stovetop: Add the taco rice to a skillet with a splash of broth or water. Cover and heat over medium-low, stirring occasionally, until warmed throughout. This method keeps the texture nice and fluffy.
Reheating from frozen: Thaw overnight in the refrigerator first for best results, then reheat using either method above. In a pinch, you can microwave from frozen — just add extra time and a bit more liquid.
What to Serve With This Recipe
While this taco rice recipe is absolutely hearty enough to stand on its own, pairing it with a few simple sides turns it into a complete fiesta. Here are my go-to accompaniments:
Fresh salads: A crisp romaine salad with lime-cilantro dressing cuts through the richness perfectly. I also love a simple tomato and avocado salad with a squeeze of lime.
Chips and dips: Tortilla chips with guacamole, fresh salsa, or queso are always a hit. They add that satisfying crunch everyone craves.
Mexican street corn: Whether it’s elote on the cob or esquites in a cup, the sweet corn complements the savory taco rice beautifully.
Refried beans: A scoop of creamy refried beans on the side makes this meal even more filling and adds authentic Mexican flavors.
Simple sides: Warm flour tortillas, black beans, Mexican rice (if you want extra rice!), or a quick cucumber salad all work wonderfully.
Beverages: I serve this with ice-cold agua fresca, Mexican Coke, or for the adults, a cold cerveza or margarita really completes the experience.
While this taco rice recipe is absolutely hearty enough to stand on its own, pairing it with a few simple sides turns it into a complete fiesta. For a quick and delicious addition, try my Honey Garlic Chicken Stir-Fry: Quick Recipe.
FAQs
Can I make taco rice in a rice cooker?
While the traditional stovetop method works best, you can adapt this taco rice recipe for a rice cooker. Brown the meat and sauté the aromatics in a skillet first, then transfer everything including the uncooked rice and liquids to your rice cooker. Use the white rice setting and check for doneness when it switches to warm. Add the cheese at the end.
How do I keep taco rice from getting mushy?
The key is using the right rice-to-liquid ratio and not overcooking. Measure your rice and broth carefully, keep the lid on during cooking without stirring, and remove from heat as soon as the rice is tender. Long-grain rice holds its shape better than short-grain varieties in this taco rice recipe.
Can I use instant rice for this recipe?
You can, but you’ll need to adjust the method. Make the taco meat mixture first with just the tomatoes and seasonings (no broth yet), then stir in instant rice with only 1 cup of broth. Cover and let sit off the heat for 5 minutes. The texture won’t be quite as good as regular rice, but it works in a pinch.
What’s the difference between taco rice and Spanish rice?
While similar, taco rice typically includes seasoned ground meat cooked right in with the rice and uses taco seasonings like chili powder and cumin. Spanish rice is usually a side dish without meat, flavored with tomatoes, onions, and sometimes saffron. This taco rice recipe combines the best of both worlds into one complete meal.
How can I make this taco rice recipe healthier?
Use lean ground turkey or chicken instead of beef, brown rice instead of white (adjust cooking time), add extra vegetables like bell peppers and corn, reduce the cheese or use a lighter variety, and load up on fresh veggie toppings. You can also use low-sodium broth to control the salt content.
Taco rice is a flavorful dish that combines the beloved elements of tacos with rice, making it a versatile and budget-friendly meal option. This dish is perfect for families looking for quick and satisfying dinner ideas, often featuring ingredients like seasoned ground beef, rice, and various toppings, similar to traditional tacos, which you can learn more about in this taco article.
Nutrition Information (per serving)
Based on 6 servings:
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 75mg |
| Sodium | 890mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 26g |
This taco rice recipe has become one of those dishes I turn to again and again — not just because it’s easy and delicious, but because it brings everyone together around the table. There’s something about passing around toppings, everyone customizing their bowl, and sharing stories from the day that makes this simple meal feel truly special.
I hope it becomes a comforting staple in your home too, just like it has in mine here in the mountains of Asheville. Happy cooking, friends!
Taco Rice Recipe
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5-6 minutes. Drain excess fat if needed.
- Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Add chili powder, cumin, paprika, salt, and black pepper. Stir and let the spices toast for about a minute.
- Stir in the uncooked rice, then add beef broth, tomato sauce, and diced tomatoes. Mix well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes without stirring.
- Check if the rice is tender and has absorbed most of the liquid. If not, cover and cook for another 2-3 minutes.
- Remove from heat and sprinkle cheese on top. Cover and let sit for 2-3 minutes until cheese melts.
- Fluff the rice gently with a fork and serve hot with toppings.