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Bicky Sharma

One-Pot Taco Rice with Ground Beef

If there’s one dish that never lets me down on a busy evening, it’s one-pot taco rice with ground beef.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning
  • 1 tbsp tomato paste
  • 1 cup long-grain white rice rinsed
  • 1 can 10 oz diced tomatoes with green chillies
  • 1 ¾ cups beef broth
  • Salt and pepper to taste
  • Optional: ½ cup corn ½ cup black beans

Equipment

  • Large skillet or Dutch oven (with lid)
  • Wooden spoon or heat-resistant spatula
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Food thermometer (for checking beef doneness)

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
    Heat olive oil in a large skillet over medium heat for taco rice
  2. Add onion and sauté until soft (about 3 minutes).
  3. Add garlic and cook for 30 seconds.
  4. Add ground beef and cook until fully browned (160°F). Drain excess fat.
    Cook ground beef until fully browned and reaches 160°F
  5. Stir in taco seasoning and tomato paste.
    Stir taco seasoning and tomato paste into browned ground beef
  6. Add rice, diced tomatoes, and beef broth. Stir well.
    Add rice, diced tomatoes, and beef broth to seasoned ground beef
  7. Bring to a boil, then reduce the heat, cover, and simmer 18–20 minutes.
  8. Let rest 5 minutes before fluffing with a fork.
  9. Taste and adjust seasoning.

Notes

  • Ground beef must reach an internal temperature of 160°F (71°C) before adding rice, according to USDA food safety standards.
  • Always rinse rice before cooking to remove excess surface starch and prevent gumminess.
  • Do not lift the lid while the rice is cooking; trapped steam is necessary for proper absorption.
  • If rice is slightly undercooked, add 2–3 tablespoons of broth and steam for 5 more minutes.
  • Refrigerate leftovers within 2 hours of cooking.
  • Store in an airtight container and consume within 3–4 days.
  • Reheat leftovers to 165°F (74°C) before eating.
  • Use low-sodium broth and seasoning if reducing sodium intake.
  • For meal prep, divide into portions before cooling for faster refrigeration.