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A bubbling skillet of taco rice topped with melted cheddar cheese and fresh cilantro

Cheesy Taco Rice Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 1 lb ground beef, 85% lean
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 cup long -grain white rice, rinsed
  • 1.5 cups low -sodium beef broth
  • 10 oz canned diced tomatoes with green chilies
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup fresh cilantro, chopped

Instructions
 

  • Place a large skillet over medium-high heat and brown the ground beef with diced onions until the internal temperature reaches 160°F (71°C).
  • Drain the rendered fat from the skillet using a colander or spoon.
  • Incorporate the minced garlic, chili powder, cumin, and smoked paprika, sautéing for 60 seconds until fragrant.
  • Add the rinsed white rice, beef broth, and the entire contents of the canned diced tomatoes to the skillet.
  • Bring the mixture to a rapid boil, then immediately reduce the heat to a low simmer.
  • Cover the skillet with a tight-fitting lid and cook for 18 to 20 minutes, or until the rice has fully absorbed the liquid and reached a tender texture.
  • Remove the skillet from the heat source and distribute the shredded cheddar cheese evenly across the surface.
  • Replace the lid and allow the residual heat to melt the cheese for approximately 2 to 3 minutes.
  • Garnish with chopped cilantro and serve immediately.