Taco rice was invented by Japanese cooks in 1980s Okinawa mixing Tex-Mex with leftover sushi rice.
One Pot Taco Rice
Dive into a flavor fiesta with our One Pot Taco Rice, where zesty spices and hearty ground beef come together in a single pan for a hassle-free meal! Featuring vibrant bell peppers and a sprinkle of cheesy goodness, this dish is not only a breeze to whip up but also a sure crowd-pleaser. Get ready to savor every bite of this mouthwatering, all-in-one dinner!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 1 pound of ground beef (454 g)
- 2 cups of beef broth (480 ml)
🥛Dairy & Eggs(1)
- 1 cup of shredded Colby Jack cheese (240 ml)
🫙Pantry Staples(1)
- 2 cups of instant rice (480 ml)
🧂Spices & Seasonings(1)
- a packet of taco seasoning
🍯Sauces & Condiments(1)
- 1 cup of your favorite kind of salsa (240 ml)
📦Other(1)
- a can of diced green chiliesoptional
👨🍳 Instructions
- 1
In a pot, brown up one pound of ground beef and drain any excess grease.
- 2
Add in a packet of taco seasoning, two cups of beef broth, and one cup of salsa, and mix together.
- 3
Bring the mixture to a boil.
- 4
Once boiling, add in two cups of instant rice and stir well.
- 5
Switch the heat to low, cover, and cook for eight minutes.
- 6
Stir again and cover evenly with one cup of shredded Colby Jack cheese.
- 7
Cover for another two to three minutes until the cheese is melted.
💡 Pro Tips
- ✓Brown the ground beef at medium-high heat (325-350°F surface temp) without stirring for the first 3-4 minutes to develop proper Maillard reaction and prevent steaming.technique325-350°F surface temp
- ✓Use a 2:1 liquid-to-rice ratio exactly (2 cups broth + salsa to 1 cup instant rice) because instant rice is pre-cooked and only needs rehydration, not full cooking.ingredient2:1 ratio
- ✓Let the mixture reach a full rolling boil before adding rice so the grains absorb liquid uniformly and don't become mushy or unevenly cooked.timingFull rolling boil
- ✓Keep the pot covered during the 8-minute rice cooking phase to maintain steam pressure at 212°F, which ensures complete moisture absorption.technique212°F steam pressure
- ✓Add cheese in an even layer without stirring, then cover for 2-3 minutes so residual heat (160-180°F) melts it smoothly without breaking the emulsion.timing160-180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Taco rice was invented by Japanese cooks in 1980s Okinawa mixing Tex-Mex with leftover sushi rice.
One Pot Taco Rice
Dive into a flavor fiesta with our One Pot Taco Rice, where zesty spices and hearty ground beef come together in a single pan for a hassle-free meal! Featuring vibrant bell peppers and a sprinkle of cheesy goodness, this dish is not only a breeze to whip up but also a sure crowd-pleaser. Get ready to savor every bite of this mouthwatering, all-in-one dinner!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 1 pound of ground beef (454 g)
- 2 cups of beef broth (480 ml)
🥛Dairy & Eggs(1)
- 1 cup of shredded Colby Jack cheese (240 ml)
🫙Pantry Staples(1)
- 2 cups of instant rice (480 ml)
🧂Spices & Seasonings(1)
- a packet of taco seasoning
🍯Sauces & Condiments(1)
- 1 cup of your favorite kind of salsa (240 ml)
📦Other(1)
- a can of diced green chiliesoptional
👨🍳 Instructions
- 1
In a pot, brown up one pound of ground beef and drain any excess grease.
- 2
Add in a packet of taco seasoning, two cups of beef broth, and one cup of salsa, and mix together.
- 3
Bring the mixture to a boil.
- 4
Once boiling, add in two cups of instant rice and stir well.
- 5
Switch the heat to low, cover, and cook for eight minutes.
- 6
Stir again and cover evenly with one cup of shredded Colby Jack cheese.
- 7
Cover for another two to three minutes until the cheese is melted.
💡 Pro Tips
- ✓Brown the ground beef at medium-high heat (325-350°F surface temp) without stirring for the first 3-4 minutes to develop proper Maillard reaction and prevent steaming.technique325-350°F surface temp
- ✓Use a 2:1 liquid-to-rice ratio exactly (2 cups broth + salsa to 1 cup instant rice) because instant rice is pre-cooked and only needs rehydration, not full cooking.ingredient2:1 ratio
- ✓Let the mixture reach a full rolling boil before adding rice so the grains absorb liquid uniformly and don't become mushy or unevenly cooked.timingFull rolling boil
- ✓Keep the pot covered during the 8-minute rice cooking phase to maintain steam pressure at 212°F, which ensures complete moisture absorption.technique212°F steam pressure
- ✓Add cheese in an even layer without stirring, then cover for 2-3 minutes so residual heat (160-180°F) melts it smoothly without breaking the emulsion.timing160-180°F