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Taco rice skillet is a one pan weeknight dinner. All of the flavor of tacos and Spanish rice are cooked together for a quick and easy meal that everyone will love.
Have 30 minutes and a big skillet? Get tired of recipes that barely feed a family of four? Well, then I have the recipe for you- taco rice skillet! This is not only a meal that comes together easily, it is also healthy!
Something that I have noticed over the years is the fact that readers (and my family) love all-in-one meals. Burrito bowls, healthy casseroles, stir-fry’s– you get the idea. We want fast and healthy but we also want to eat it and get on with our day. This taco rice skillet does just that.
I used a lean ground beef for this recipe but use what you have or like the best. Taco rice skillet takes the flavors of a standard beef taco and blends it with brown rice, greens (spinach or romaine), fresh tomatoes and light red kidney beans. Like many of my recipes, use what you like here. If you prefer black beans, then use them. Want to leave the beans out? DO IT!
This taco rice skillet is a twist on a smaller recipe I make from time to time. My sons are 17 and 13, so smaller “family of four” recipes sometimes don’t cut it. Even better- I had enough for leftovers!
You will see that in the pictures I served this taco rice skillet on a bed of baby spinach. That is because I simply didn’t have the energy to fight the ‘no spinach’ fight with my oldest that day. Normally I fold it in the rice once I remove it from heat. Speaking of heat- I made mine pretty mild. Want more kick? Leave some of the seeds with the jalapenos or add a fabulous hot sauce like the Redhead Hot Sauce from Best Boy and Co!
I hope your family loves this taco rice skillet dinner as much as mine does.
Total Servings 6
All of the flavor of tacos and Spanish rice, cooked together in one pan. Less mess and on the table in 25 minutes!
5 minPrep (inc. refrigeration & rest time)
20 minCook Time
25 minTotal Time
Ingredients
- 2 pounds lean ground beef, chicken or turkey
- 3 C uncooked instant brown rice
- 4 C water
- 1 large onion (or 2 small) chopped
- 1 large jalapeno, seeded and chopped (or more for more heat)
- 2 TB chili powder
- 2 tsp ground cumin
- 2 cloves garlic, minced
- 3 large tomatoes, chopped
- 1 can light red kidney beans, rinsed and drained (or beans of your choice)
- 4 C spinach or romaine lettuce
- 2 T chopped cilantro
- cheese and sour cream as garnish
Instructions
- In a large skillet brown the ground meat and drain off the fat.
- Add in chopped onion, garlic and jalapeno, and cook until softened, about 5 minutes.
- Add in the chili powder and cumin, and season with salt and pepper.
- Stir in rice and water and cook on medium heat for 5-7 minutes, until rice is tender and water is absorbed.
- Stir in cilantro, beans, and tomatoes, and remove from heat.
- Fold in greens OR serve on plate with rice mixture on top.
- Garnish with cheese and sour cream, if desired.
If you love the flavors of tacos and rice, be sure to also check out these recipes:
