Cheesy Taco Rice Skillet
This Cheesy Taco Rice Skillet is a quick, flavorful one-pan dinner packed with all your favorite taco flavors!
Equipment
- Large Skillet
- Measuring cups and spoons
- Spatula
- Lid
Ingredients
- 2 cups water
- 1 cup salsa preferably smooth
- 1 tsp garlic salt
- 1/2 tsp ground cumin
- 1/2 lime Juice of half a lime for a zesty finish
- 3 cups instant, quick cooking rice such as Minute Rice
- 1.5 cups taco meat warmed up
- 1.5 cups taco cheese blend shredded
Instructions
- In a large skillet over medium heat, combine 2 cups of water, 1 cup of salsa, 1 tsp of garlic salt, and 1/2 tsp of ground cumin. Stir well and bring the mixture to a boil.
- Once boiling, add in the 3 cups of instant rice. Stir to combine, then cover the skillet with a lid. Remove from heat and let it sit for about 5 minutes.
- After the rice has absorbed the liquid, return the skillet to low heat. Fluff the rice with a fork, then fold in the 1.5 cups of warmed taco meat.
- Sprinkle the 1.5 cups of taco cheese blend evenly over the rice and meat mixture. Cover the skillet again and let it sit on low heat for another 2-3 minutes, or until the cheese is melted and bubbly.
- Before serving, squeeze the juice of half a lime over the cheesy taco rice skillet and stir gently to combine.
Notes
- Store leftovers in an airtight container for up to 3-4 days.
- Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
- For a vegetarian option, replace taco meat with lentils or a plant-based alternative.