Ingredients
Method
- Heat a large 12-inch skillet over medium-high heat. Add the ground beef, diced onion, and diced bell pepper all at once. Break the beef apart with a spoon and cook, stirring occasionally, until the beef is browned and the vegetables have softened, about 7–8 minutes. Drain excess grease, leaving just a small amount behind.
- Add the minced garlic and stir for about 1 minute until fragrant. Do not let it brown.
- Sprinkle the taco seasoning directly over the beef mixture and stir to coat. Let it cook for 30 seconds before adding any liquid — this short dry-toast step helps the seasoning bloom and intensifies the flavor.
- Pour in the diced tomatoes with their liquid, the tomato sauce, and the beef broth. Stir everything together and bring to a gentle simmer over medium heat.
- Add the uncooked rice and stir once to make sure it is fully submerged in the liquid. Do not stir again after this point — stirring breaks down the rice grains and leads to a starchy, clumpy texture.
- Cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Cook for 18–20 minutes without lifting the lid. The rice cooks in the trapped steam, and opening the lid lets heat escape and extends the cook time.
- At 18 minutes, lift the lid and check the rice. Press a spoon into the center — if it feels soft and the liquid is absorbed, it is done. If the rice is still firm, cover and cook for another 3–5 minutes. If the liquid has absorbed but the rice is still slightly firm, add 2–3 tablespoons of broth, cover immediately, and simmer for a few more minutes.
- Once the rice is fully cooked, reduce the heat to low. Scatter the shredded cheese evenly over the top of the skillet. Replace the lid and let the cheese melt for 2–3 minutes. Do not increase the heat — low and slow gives you smooth, gooey cheese without scorching the bottom.
- Taste and adjust salt and black pepper as needed. Add any desired toppings — sour cream, avocado, pico de gallo, cilantro, pickled jalapeños — and scoop directly from the skillet into bowls. Serve with tortilla chips on the side if desired.
Notes
Do not stir the rice after adding it to the liquid. One stir to submerge it, then leave it alone. Stirring mid-cook breaks the grains down and makes the texture starchy and clumpy.
If the skillet goes dry before the rice is done, add broth 2–3 tablespoons at a time and cover immediately. Do not add a large amount at once or the rice will end up soggy.
Cheese melts best on low heat. Once the cheese is added, keep the heat low and use the lid to trap steam. High heat at this stage makes the cheese tough and can scorch the bottom of the rice.
Freshly shredded cheese from a block melts noticeably smoother than pre-shredded bagged cheese, which has an anti-caking coating that affects how it melts. Worth the extra two minutes if you have a grater.
If using leftover cooked rice (2 cups), skip the long simmer. Add the cooked rice after the sauce comes together, reduce broth to 1/4 cup, stir to coat, warm through for a few minutes, then add cheese.
For more heat, add a diced jalapeño with the beef at the start, use hot Rotel instead of mild, or stir a pinch of cayenne in with the taco seasoning.
Leftovers keep in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of broth, or microwave covered in 60–90 second increments, stirring in between. Works great as a burrito or stuffed pepper filling the next day.