Cheesy Taco Rice - One Pot Meal
A cozy, family friendly one pot cheesy taco rice made with ground beef, jasmine rice, tomatoes, and melted cheddar. Easy to customize and perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1 packet chili seasoning i made my own
- 1 tbsp tomato paste
- 3 cloves of garlic minced
- 1 tbsp soy sauce i used low sodium
- 1 cup jasmin rice rinsed
- 14 ounce can diced tomatoes or sub for 1 cup salsa
- 2 1/2 cups beef bone broth or beef stock
- 3 tsp better than bouillon beef
- 1 bay leaf
- 1/2 tsp kosher salt plus more to taste
- 1 cup shredded cheddar cheese to sprinkle on top
Instructions
Start by heating a large skillet or shallow pan over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s half way browned and some of the natural grease has released, you can carefully drain some of it if it's too much it, but a little fat adds flavor and helps everything cook evenly.
Add the diced onion and chili seasoning directly to the skillet with the beef. Stir well and continue cooking for a few minutes, until the onion softens and turns translucent. This is where the base of flavor really starts to build.
Stir in the tomato paste, minced garlic, and soy sauce. Let everything cook for about 2 minute, stirring constantly. This short step helps caramelize the tomato paste and deepen the overall flavor of the dish.
Add the rinsed jasmine rice to the skillet and stir to coat it in the beef mixture. Let the rice toast for about 2 minutes, stirring often so it doesn’t stick to the bottom. This step helps the rice hold its texture as it cooks.
Pour in the diced tomatoes or salsa, beef bone broth, Better Than Bouillon, bay leaf, and salt. Stir well to make sure everything is evenly combined and the rice is fully submerged in the liquid.
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20 minutes. Try not to lift the lid during this time so the rice can steam properly.
After 20 minutes, turn off the heat and remove the lid. Gently fluff the rice with a fork. This is the best time to taste and adjust the seasoning, adding more salt if needed before finishing the dish.
If the rice looks slightly watery, leave the skillet uncovered and cook over medium-low heat for another 3–5 minutes to help any excess liquid evaporate.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for a few minutes, just until the cheese melts.
Notes
I prefer making my own homemade chili seasoning instead of using a packet so I can control the salt and heat level. I usually use ancho chili powder because it’s mild and flavorful without being spicy.
Jasmine rice works best for this recipe. Other rice varieties may change the texture and liquid ratio. Make sure you rinse the rice 3 times!
After cooking, be sure to fluff the rice and taste for salt before adding the cheese. This is the best time to adjust seasoning.
If the rice looks slightly watery after uncovering, continue cooking uncovered over medium-low heat for 3–5 minutes to help excess liquid evaporate.
Diced tomatoes can be swapped for salsa if you want to add a little more flavor and heat.