One-Pot Beef Taco Rice

One-Pot Beef Taco Rice

Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Serves: 6

Ingredients

• 1 pound 90% lean ground beef
• 1 small yellow onion, diced
• 1 medium bell pepper, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1 cup long-grain white rice, rinsed and drained well
• 1 can (14.5 ounces) petite diced tomatoes, with juices
• 1 1/4 cups low-sodium beef broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup shredded sharp cheddar cheese, optional
• Lime wedges, sliced scallions, or cilantro for serving

Directions

1. Heat a deep 12-inch skillet with a tight-fitting lid over medium-high heat. Add the beef and onion. Cook, breaking the beef into small pieces, for 6 to 8 minutes, until no pink remains and the beef reaches 160°F. Drain excess fat if needed.
2. Add the bell pepper and cook for 3 minutes. Stir in the garlic, chili powder, cumin, paprika, oregano, and salt; cook for 30 seconds.
3. Stir in the rinsed rice, tomatoes with their juices, broth, and black beans. Scrape the bottom of the pan and bring the mixture to a steady simmer.
4. Cover, reduce the heat to low, and cook without lifting the lid for 18 minutes.
5. Remove from the heat, scatter the frozen corn over the rice, and cover again for 5 minutes. Check the rice; if it is still firm, add 1/4 cup hot water and cook over low heat for 3 to 5 minutes more.
6. Fluff gently. If using cheese, sprinkle it over the top, cover for 2 minutes to melt, and serve with lime and desired garnishes.

Cook’s notes

Use regular long-grain white rice—not instant rice or brown rice, which require different liquid and timing. A tight lid matters because trapped steam cooks the rice evenly.

Storage and reheating

Refrigerate within 2 hours in shallow containers for up to 4 days. Reheat with a splash of water until steaming hot. Freeze cooled portions for up to 2 months.

Estimated nutrition per serving

Approximately 510 calories · 31 g protein · 60 g carbohydrate · 16 g fat · 9 g fiber · 690 mg sodium, including cheese. Actual values vary.