Reader FavoriteOne-Pot Taco Rice
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Seasoned ground beef and rice simmered together in one pot with all the flavors of a taco. Everything cooks in the same pan, so the rice soaks up the beefy, spiced broth as it cooks.
By Mia HartwellUpdated February 13, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Everything cooks in one pot — minimal cleanup
- A budget-friendly dinner that feeds five
- Big taco flavor with rice that soaks up the spiced broth
- Easily customized with your favorite taco toppings
One-Pot Taco Rice
35 min totalServes 5
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 480kcal
- Protein
- 28g
- Carbs
- 45g
- Fat
- 21g
- Fiber
- 4g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Heat the olive oil in a deep skillet or pot over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6-7 minutes. Drain excess fat.
- 2
Add the onion and cook 3-4 minutes until softened, then stir in the garlic, chili powder, cumin, paprika, and oregano and cook 1 minute until fragrant.
- 3
Stir in the rinsed rice, diced tomatoes with their juice, and beef broth. Season with salt and pepper.
- 4
Bring to a boil, then reduce to a low simmer, cover, and cook 18-20 minutes until the rice is tender and the liquid is absorbed.
- 5
Confirm the beef is cooked to a safe 160°F (71°C). Sprinkle the cheddar over the top, cover, and let it melt off the heat for 2-3 minutes.
- 6
Fluff gently and serve with cilantro, sour cream, and green onion.
Pro Tips for the Best Results
- Rinse the rice until the water runs clear to remove surface starch so it cooks up fluffy, not gluey.
- Drain the rendered fat after browning so the finished dish isn't greasy.
- Keep the simmer low and the lid on — peeking lets out the steam the rice needs to cook.
- If the rice needs a little more time but the liquid is gone, add a splash of broth and cover for a few more minutes.
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How to Cook One-Pot Taco Rice
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef properly
Get the pan hot and let the ground beef develop color before you start breaking it up too much — those browned bits are flavor. Once it's no longer pink, drain off the excess fat so the rice doesn't turn greasy. Ground beef should always be cooked to a safe internal temperature of 160°F (71°C).
Toast the spices and rice
Cooking the chili powder, cumin, and paprika in the hot pan for a minute blooms their flavor and keeps them from tasting dusty. Stirring the rinsed rice in next lets it pick up the seasoned fat, which sets up the deep, layered flavor that makes a one-pot dish taste like more than the sum of its parts.
Simmer low and undisturbed
Add the tomatoes and broth, bring it to a boil, then drop to a gentle simmer with the lid on. The trapped steam is what cooks the rice evenly, so resist lifting the lid. When the liquid is absorbed and the rice is tender, melt the cheese on top off the heat and finish with fresh toppings.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth to keep the rice from drying out. Freezes well for up to 2 months.
Serving Suggestions
This one-pot taco rice pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use ground turkey instead?+
Yes. Ground turkey works well; add a little extra oil since it's leaner, and cook it to 165°F (74°C).
Can I make it with brown rice?+
Brown rice needs more liquid and time. Use about 3 cups broth and simmer 40-45 minutes, checking near the end.
How do I store leftovers?+
Refrigerate in an airtight container for up to 4 days; reheat with a splash of broth or water to loosen the rice.
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