Taco rice is one of those dinners that solves a lot at once. It’s warm and filling. It tastes bold without being fussy. And it turns a handful of pantry staples—rice, seasoning, a protein, something tomato-y—into a skillet that people keep going back to for “just a little more.”
This version is my weeknight go-to because it’s built around two things: good texture and layered flavor. The rice cooks up tender but not mushy. The meat (or beans, if you want) stays savory, not greasy. And the seasoning doesn’t hit like a flat packet flavor—it tastes like cumin, chili, garlic, and tomato working together.
You can serve it like a bowl with toppings, scoop it into tortillas, pile it into lettuce cups, or throw crushed tortilla chips over the top and call it dinner. It also holds up beautifully for leftovers, which matters because taco rice might taste even better the next day, once everything has had time to settle in and mingle.
One more thing I love: it’s flexible. Want it mild? Easy. Want it spicy? Done. Want more vegetables? Toss them in. Want extra cheesy? No one’s stopping you.
Why You’ll Love This Recipe
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One-pan comfort. Big flavor, minimal dishes.
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Rice that cooks right. No soggy bottom, no crunchy centers.
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Topping-friendly. Works with creamy, crunchy, fresh, and spicy add-ons.
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Budget-friendly and filling. A little goes a long way.
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Great for meal prep. Reheats like a dream and freezes well.
Frequently Asked Questions (FAQs)
1) Can I make taco rice with leftover rice instead of cooking it in the pan?
Yes. If you already have cooked rice, make the meat mixture separately, then stir in the cooked rice at the end with a splash of broth (start with ¼ cup). Warm it through, taste, and adjust seasoning. It’s faster, and it still tastes great.
2) How do I keep the rice from turning mushy?
Two big things help: rinse the rice before cooking, and keep the simmer gentle (low heat, lid on). Also, don’t stir while it simmers. Stirring releases extra starch and can make the texture gummy.
3) Can I use ground turkey or chicken instead of beef?
Absolutely. Use a little oil when browning because lean meats don’t have much fat. A spoonful of tomato paste and a good seasoning blend keep turkey taco rice just as satisfying.
4) What’s the best way to make it spicier without ruining the flavor?
Add heat in layers: diced jalapeño with the onion, chipotle powder or cayenne in the seasoning, and a hot salsa stirred in at the end. That gives you warmth that tastes intentional, not harsh.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Rice
Long-grain white rice is the easiest and most reliable here. It cooks up fluffy and stays separate, which keeps the final dish from feeling heavy.
Good options: jasmine rice, basmati rice, standard long-grain white rice.
Brown rice: works, but needs a longer cook time and more liquid. I include a note for it below.
Ground beef (or another protein)
Ground beef gives the richest flavor and that classic taco vibe. I like 80/20 because it stays juicy, but you can use leaner beef if you drain the fat after browning.
Swaps: ground turkey, ground chicken, ground pork, or a plant-based crumble.
Beans-only version: also works (black beans + pinto beans), especially if you add corn and peppers for texture.
Onion + garlic
These build the base so the seasoning tastes deeper, not just salty-spicy. A yellow onion is perfect. Garlic goes in after the onion so it doesn’t scorch.
Taco seasoning
You can use a store-bought packet, but a quick homemade blend tastes fresher and lets you control salt and heat.
You’ll see both options in this post.
Tomato paste
This is small but mighty. It deepens the sauce, adds richness, and helps the seasoning stick to the meat and rice. It’s also what keeps the dish from tasting watery.
Salsa
Salsa brings brightness and a little tang. It also adds texture. Use mild, medium, or hot—whatever fits your table.
If you love a smokier flavor, a roasted tomato salsa is a great choice.
Broth
Chicken broth or beef broth both work. Broth makes the rice taste seasoned from the inside, not just coated on top.
Water works in a pinch, but broth is where the flavor lives.
Black beans + corn (optional, but highly recommended)
Beans add extra protein and make the dish stretch. Corn adds sweetness and little pops of texture. If you’re feeding a crowd, these two add-ins are your best friends.
Cheese
Cheddar, Monterey Jack, pepper jack—any of these melt well. I usually use a mix: cheddar for flavor, Jack for melt.
Lime + cilantro (optional)
A squeeze of lime wakes everything up. Cilantro adds freshness. If cilantro isn’t your thing, green onions are a great swap.
Toppings (choose what you love)
Sour cream or plain Greek yogurt, diced avocado, shredded lettuce, chopped tomatoes, jalapeños, hot sauce, crushed tortilla chips.
Taco rice is happiest when it gets something cool and crunchy on top.
Instructions
I’ve included step-by-step directions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
1) Rinse the rice
Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. This removes excess starch and helps the grains cook up fluffy instead of sticky.
Let it drain while you start the skillet.
2) Brown the beef
Place a large skillet or deep sauté pan over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink.
If there’s a lot of grease, drain off most of it. Leave a little behind for flavor.
3) Cook the onion and garlic
Add the diced onion to the beef and cook for 3–4 minutes, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
4) Toast the seasoning and tomato paste
Stir in the taco seasoning and tomato paste. Cook for about 1 minute, stirring often.
This quick step makes the spices smell warmer and helps the tomato paste lose that raw edge.
5) Add rice, salsa, and broth
Add the rinsed rice and stir well so it’s coated in the seasoned mixture.
Pour in the salsa and broth. Stir once to combine, then bring it to a gentle boil.
6) Cover and simmer
Reduce heat to low, cover with a lid, and simmer for 18–20 minutes (or until the rice is tender and the liquid is absorbed).
Try not to lift the lid or stir during this time. Let the rice do its thing.
7) Add beans and corn
When the rice is tender, stir in drained black beans and corn (if using). Cover again and let it sit for 2–3 minutes to warm through.
8) Melt the cheese
Sprinkle cheese over the top. Cover the pan for 2 minutes so the cheese melts, or leave it uncovered if you want a slightly drier top.
Finish with lime juice and cilantro or green onions, if you like.
What taco rice tastes like
Think of it like taco night and a cozy rice bowl had a very practical, very delicious plan.
The rice is savory and lightly tomato-forward. The beef brings richness and that browned, seasoned bite. Salsa keeps it bright so it doesn’t feel heavy. Beans and corn add texture and make it feel like a full meal, not just “meat and rice.”
Then you add toppings. That’s where the fun is.
A spoon of sour cream cools everything down. Crunchy chips add snap. Lettuce and tomatoes make it fresher. Jalapeños or hot sauce take it in a spicier direction. You get to build your perfect bite.
Choosing the best rice
The rice choice matters more than people expect.
Long-grain white rice
This is the easiest and most consistent. It cooks in about 18–20 minutes and stays fluffy.
Jasmine rice
Slightly more fragrant, still fluffy, still reliable.
Basmati rice
Light and aromatic. Great if you like rice that stays very separate.
Brown rice
You can use it, but you’ll need more time and liquid. Plan for 35–40 minutes and add an extra ½ cup broth. Keep the heat low and steady so it cooks through without scorching.
Pre-cooked rice
If you’re using leftover rice, skip the simmer step. Make the seasoned meat mixture, then stir in rice with a splash of broth and warm through.
Homemade taco seasoning option
If you want a quick blend that tastes like you made it on purpose (because you did), mix this:
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 teaspoon smoked paprika (or regular paprika)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon dried oregano
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½ teaspoon salt (add more later if needed)
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¼ teaspoon black pepper
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pinch of cayenne (optional)
You can double or triple it and keep it in a small jar. It’s handy.
Add-ins that actually work
This dish can handle extra ingredients, but the best add-ins share one thing: they don’t dump a lot of water into the pan.
Bell peppers
Dice and sauté with the onion. Adds sweetness and crunch.
Zucchini
Grate it, squeeze it lightly, then sauté briefly. It disappears in the best way and adds a little extra veg without changing the vibe.
Spinach
Stir in at the very end. Let the residual heat wilt it.
Green chiles
Stir in with the salsa for a gentle warmth.
Extra beans
Pinto beans work too. If you want a bigger, heartier pan, add both black and pinto beans.
Tomatoes
Use diced tomatoes only if you drain them well, or the rice can get too wet.
Cheese and topping ideas
Taco rice can go creamy, crunchy, fresh, or spicy. Mix and match.
Cheese options
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Cheddar: bold flavor
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Monterey Jack: smooth melt
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Pepper Jack: adds heat
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Mexican blend: easy and balanced
Creamy toppings
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Sour cream
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Plain Greek yogurt
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Guacamole
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A drizzle of queso (if you want full comfort mode)
Crunchy toppings
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Crushed tortilla chips
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Toasted pepitas
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Crispy fried onions (a little weird, but surprisingly good)
Fresh toppings
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Shredded lettuce
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Diced tomatoes
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Cilantro
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Green onions
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Lime wedges
Spicy toppings
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Jalapeños
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Hot sauce
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A pinch of chipotle powder on top
How to serve taco rice
This is where it becomes your meal, your way.
Bowl style
Scoop into bowls and pile on toppings. Easy, cozy, and neat enough for a normal weeknight.
Taco salad vibe
Serve it over shredded lettuce with tomatoes, cheese, and crushed chips.
Burrito filling
Let it cool slightly so it’s not steaming hot, then wrap it up with extra cheese and salsa.
Stuffed peppers
Spoon taco rice into halved bell peppers, top with cheese, bake until the peppers soften.
Skillet nacho style
Spread it in the pan, top with extra cheese, bake or broil briefly, then serve with chips for scooping.
Variations
Spicy taco rice
Use hot salsa, add diced jalapeño with the onion, and stir a pinch of cayenne into the seasoning. Finish with hot sauce at the table.
Creamy taco rice
Stir in 4 ounces of softened cream cheese at the end, or add a few spoonfuls of sour cream after cooking. It turns into a creamy skillet situation that feels extra comforting.
Chicken taco rice
Swap the beef for shredded cooked chicken. Stir it in after the rice is cooked so the chicken stays tender.
Vegetarian taco rice
Skip the meat and use two cans of beans (black + pinto). Add corn and bell peppers for texture. Use vegetable broth.
Lighter taco rice
Use ground turkey, go easy on the cheese, and add more fresh toppings like lettuce, tomatoes, and lime.
Storage, reheating, and freezing
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheating
Add a splash of broth or water before reheating so the rice loosens up.
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Microwave: heat in short bursts, stirring once or twice
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Stovetop: warm in a skillet over medium-low with a splash of broth
Freezing
Taco rice freezes well.
Let it cool completely, then portion into freezer-safe containers or bags. Freeze up to 3 months.
Thaw overnight in the fridge for best texture, then reheat with a splash of broth and fresh toppings.
Recipe notes
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Rinsing rice helps keep the texture fluffy.
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Don’t stir while the rice simmers. Let it absorb and steam.
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If the pan looks dry before the rice is tender, add ¼ cup broth, cover, and keep cooking on low.
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If it looks too wet at the end, uncover and cook for 2–3 minutes to evaporate extra liquid.
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Toppings matter. Even a simple squeeze of lime changes the whole bite.
Taco Rice
Ingredients
- 1 ½ cups long-grain white rice rinsed and drained
- 1 pound ground beef or ground turkey
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons taco seasoning or 1 packet
- 2 tablespoons tomato paste
- 1 cup salsa mild, medium, or hot
- 2 ¾ cups chicken broth or beef broth
- 1 can 15 oz black beans, drained and rinsed (optional)
- 1 cup corn canned, drained, or frozen (optional)
- 1 ½ cups shredded cheese cheddar, Monterey Jack, or mix
- 1 tablespoon lime juice optional
- ¼ cup chopped cilantro or green onions optional
- Toppings optional: sour cream or Greek yogurt, diced avocado, shredded lettuce, diced tomatoes, jalapeños, hot sauce, crushed tortilla chips
Instructions
- Rinse the rice until the water runs mostly clear; drain.
- Brown the ground beef in a large skillet over medium-high heat. Drain excess grease if needed.
- Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Stir in taco seasoning and tomato paste; cook 1 minute.
- Stir in rice, then add salsa and broth. Bring to a gentle boil.
- Cover, reduce heat to low, and simmer 18–20 minutes until rice is tender.
- Stir in black beans and corn (optional). Cover 2–3 minutes to warm through.
- Sprinkle cheese on top and cover 2 minutes until melted. Finish with lime and cilantro/green onions if using.
