One-Pan Cheesy Taco Rice Skillet: A Flavor-Packed Family Favorite
A cozy, one-pan Mexican-inspired skillet with seasoned rice, smoky veggies, tangy salsa, and melted cheese. Packed with fiber-rich beans, zesty vegetables, and dairy-free-friendly options, this budget-friendly meal offers bold flavor and restaurant-quality convenience for weeknight dinners.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6 main course servings 1x
- Category: quick
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
1 ½ cups uncooked brown rice (3 cups cooked)
1 can (15 oz) black beans, drained
1 cup frozen corn kernels
½ red bell pepper, diced
½ yellow onion, chopped
1 tbsp olive oil
2 tsp taco seasoning
½ cup salsa (mild or medium)
½ cup shredded cheddar or Monterey Jack cheese
2 tbsp plain Greek yogurt
¼ cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
Sauté onion in olive oil until translucent
Add rice and stir to coat, then pour 2 ½ cups water
Bring to a boil, reduce to low, and simmer 30–35 minutes
Cook bell pepper, corn, and beans in the same skillet 4–5 minutes
Sprinkle taco seasoning over the veggie mixture and stir
Fold in cooked rice with the veggie mixture
Stir in salsa and simmer 2 minutes
Top with cheese and let melt, then stir gently
Garnish with Greek yogurt, cilantro, and lime
Let sit 5 minutes before serving
Notes
Use vegan cheese for a dairy-free option
Add grilled chicken or tofu for extra protein
Swap any lard-based products with olive oil
Serve with avocado or tortilla strips for crunch
Nutrition
- Serving Size: 1 cup rice mixture
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg