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Taco rice with ground beef, black beans, tomatoes, melted cheddar, and cilantro
CookingPassion

One Pot Taco Rice with Ground Beef

Cook one pot taco rice with ground beef, black beans, tomatoes, and melted cheese. Includes rice ratios, covered cooking tips, and easy topping ideas.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 lb (450 g) lean ground beef
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon kosher salt, plus more to taste
  • 1 cup (185 g) long-grain white rice, rinsed and drained
  • 1 can (14.5 oz / 411 g) diced tomatoes, with juices
  • 1½ cups (360 ml) low-sodium beef broth
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (115 g) shredded cheddar
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro, optional

Equipment

  • 12-inch deep skillet with a tight-fitting lid
  • Measuring jug
  • Instant-read thermometer

Method
 

  1. Soften the onion. Heat the oil in the skillet over medium heat. Add the onion and cook for about 4 minutes, stirring, until softened. Keep the heat moderate so it does not blacken before the beef is added.
  2. Cook the beef. Add the ground beef and break it into small crumbles. Cook for about 6–8 minutes, until it reaches 160°F (71°C). Spoon off excess fat if needed. Add garlic, cumin, paprika, oregano, optional cayenne, and salt; stir for 30 seconds.
  3. Add rice and liquid. Stir in the drained rice, tomatoes with their juices, broth, and drained beans. Scrape the bottom to loosen any browned bits. Bring the liquid to a steady simmer before covering the skillet.
  4. Simmer without stirring. Reduce the heat to low, cover tightly, and cook for about 18–20 minutes. Check a few grains near the end. If they are firm and the pan is dry, add 2–4 tablespoons hot water around the edges, cover, and cook a few minutes longer.
  5. Rest with the cheese. Once the rice is tender, scatter the cheddar over the surface. Cover, remove from the heat, and rest for 5 minutes. This lets moisture redistribute and gives the cheese time to melt without scorching the base.
  6. Fluff and finish. Gently loosen the rice with a fork, working around the melted cheese rather than beating the mixture. Add lime juice and optional cilantro. Taste and adjust seasoning, then divide into six portions.

Notes

Use regular long-grain white rice, not instant or brown rice. Cook ground beef to 160°F (71°C). Rest covered for 5 minutes before fluffing.
Move leftover rice into shallow containers promptly, refrigerate within the usual safe time limit, and use within 3–4 days. Store lettuce and avocado separately.
Freeze the cooked rice mixture for up to 2 months for best quality. Thaw in the refrigerator and add a little water during reheating; add fresh toppings afterward.