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This cheesy taco rice skillet is my go-to comfort dish when things get busy. It’s full of rich flavor, gooey cheese, and that fresh zing from Pico de Gallo. I love how it brings vibrant Tex-Mex vibes to our table—especially on nights when I want a hot meal but don’t want to stack up the dishes.
The first time I whipped this up was during a chilly fall evening, and now it’s our rainy day treat. My husband always cheers when he spots cheesy rice on the menu, and even my kids get in on dicing up toppings for the Pico.
Tasty Ingredients
- Ground beef: hearty and filling—grab some fresh from the butcher or your favorite organic shop
- Salt and pepper: brings out the flavors—freshly ground is best
- Cayenne powder: gives a bit of kick—adjust if you like it milder or hotter
- Chili powder: classic Tex-Mex touch—go for a good quality one for best taste
- Cumin: gives that real taco taste—buy ground and toast a little if you’re feeling fancy
- Dried coriander: adds a pop of freshness—look for the good stuff, ethnic markets often have it
- Onion and garlic: chop these up small for extra flavor—yellow onions get kinda sweet
- Rotel tomatoes with green chilies: a can adds sweet heat—use regular diced tomatoes and add fresh chili if that’s what you’ve got
- Tomato sauce: helps everything stay saucy—pick low-sugar if you can
- Beef stock: deepens flavor—homemade or a strong, good one is best
- Long grain rice: stays separate and soaks up all that sauce
- Shredded cheddar: sharp cheese that melts perfectly—buy a block and grate it yourself for extra flavor
- Tomatoes for Pico: pick fresh ripe ones—summer ones taste best
- Onion for Pico: finely chopped for crunch
- Jalapeño: brings a fresh heat to Pico—cut out the seeds if you want it milder
- Cilantro: chopped up for color and a hit of freshness
- Lime juice: you need that zing—freshly squeezed is the move
- Salt and pepper: season at the end—use fresh for best flavor
Easy Steps
- Finish up with serving:
- Spoon the cheesy taco rice onto plates, top with loads of Pico de Gallo, and dive in while it’s all melty—tortilla chips work great for scooping too
- Throw together the fresh Pico:
- Dice tomatoes, onions, jalapeño, and cilantro—mix it all with lime juice, salt, and pepper in a bowl; pop it in the fridge until you’re ready to eat
- Melt the cheese:
- Drop the heat to low, scatter shredded cheddar on top—either let it melt soft and gooey right in the pan or toss under the broiler for a crunchy cheese top
- Let everything simmer:
- Cover the skillet, turn the heat down, and let it bubble gently for 15 to 20 minutes—peek and stir a few times so nothing sticks, add a splash of broth if it’s getting dry
- Add sauce and uncooked rice:
- Drain off extra fat, then toss in Rotel tomatoes, tomato sauce, beef broth, and garlic—now mix in the dry rice, stirring as you go so it doesn’t gunk up
- Brown beef and onions:
- Crack the beef into a big hot pan and fry it up until crumbly. Toss in onions, salt, pepper, cayenne, chili powder, cumin, and dried coriander. Cook about 8 minutes on medium, stirring while it gets golden and the meat’s cooked through
Highlight
I can’t get enough of the cumin in this dish. It’s what makes it taste like real Tex-Mex and reminds me of lazy nights cooking with family on vacation in Spain. This always puts a bit of summer on my table no matter the weather.
Storage
Make this ahead and stash it in the fridge in a sealed container for up to three days. Warm leftovers gently with a splash of extra broth to keep the rice soft. You can also freeze individual portions—glass containers that handle heat are perfect for this.
Swap Ideas
No cheddar handy? Use Swiss or any other strong melty cheese. For the meat, chicken or turkey mince works great, and veggie crumbles fit too. If you’re out of Rotel, just grab a good can of well-seasoned tomatoes.
Fun Ways to Serve
I like to put out bowls of avocado, sour cream, more fresh cilantro, and sometimes little tortillas. It’s perfect for a make-your-own dinner—everyone can pile on what they want.
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Backstory
Dishes like this started in the American Tex-Mex food scene. They’re a hit in Germany because they’re so simple and flexible. Anyone can switch up ingredients, and boom—it’s a new favorite for the family.
Recipe FAQs
- → Which cheese tastes best?
Cheddar melts great and adds a punchy flavor, but you can swap in gouda or edam if that’s what you’ve got.
- → Can I swap out the ground beef?
Definitely. Use ground turkey, chicken, or even a veggie sub—whatever works for you.
- → Is this something I can make ahead?
You bet! The rice pan keeps really well in the fridge and you can even prep the pico de gallo earlier if you want.
- → What's the best way to store leftovers?
Just pop your leftovers in a sealed container and stick 'em in the fridge. Try to eat it all in 2 days.
- → What should I serve with it?
Tortilla chips always work, plus a simple green salad or some guac round it out nicely.
- → Can I use brown rice instead of white?
Sure thing! It’ll be a bit chewier and needs a longer cook. Add more broth if it looks dry.