Can I use a different type of rice for this recipe?

You can use other rice types, but long-grain rice is ideal because it cooks evenly without becoming mushy. If you use jasmine or basmati, adjust cooking times slightly. Avoid quick-cooking or instant rice as they won't absorb the flavors properly.

Is this recipe spicy?

The spice level is moderate and can be adjusted. If you prefer less heat, reduce or omit the cayenne pepper and chili powder. If you love it spicy, feel free to add extra or include fresh chili peppers when cooking.

Can I make this vegetarian or vegan?

Absolutely! Swap the ground beef for plant-based mince or cooked lentils. Use vegan cheese or nutritional yeast in place of cheddar and substitute quark with vegan sour cream or cashew cream for a similar creamy texture.

How do I prevent the rice from sticking or burning?

Keep the skillet covered while simmering and avoid stirring too much. Using a good amount of liquid and letting the rice rest off the heat with the lid on helps steam the rice perfectly while preventing it from sticking or burning on the bottom.

Taco Beef Rice: Easy One Pot Weeknight Dinner

Description

One Pot Taco Beef Rice Skillet is a flavorful and hearty meal combining spicy taco-seasoned extra lean ground beef with vibrant vegetables, rice, and melted cheese. This easy skillet dish cooks everything in one pan, perfect for a quick and satisfying family dinner.

Ingredients

Scale

Meat and Vegetables

1 lb extra lean ground beef (455 g)
1 medium onion, finely diced
1 red pepper, diced
1 green pepper, diced
1 cup frozen sweetcorn (175 g)
4 spring onions, diced

Liquids and Base

3/4 cup passata (180 ml)
2.5 cups water or stock (600 ml)
1 cup uncooked long-grain rice (180 g)

Cheese and Dairy

4-6 tbsp quark
120 g cheddar cheese, grated

Spices and Seasonings

1.5 tsp cumin
1.5 tsp paprika
1.5 tsp chilli powder
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper (adjust to spice preference)

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Instructions

Brown the Beef and Onions: Add the ground beef and finely diced onion to a skillet over medium-high heat. Cook, stirring occasionally, until the beef is fully browned and the onions are softened.
Add Taco Seasoning: Sprinkle in the cumin, paprika, chilli powder, oregano, garlic powder, onion powder, and cayenne pepper. Stir well to coat the meat mixture evenly with the spices.
Add Vegetables, Rice, and Passata: Stir in the diced red and green peppers, frozen sweetcorn, uncooked rice, and passata. Mix everything thoroughly to combine all ingredients in the skillet.
Add Liquid and Simmer: Pour in the water or stock and stir slightly. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently until the liquid is almost completely absorbed and the rice is tender.
Rest Off Heat: Turn off the heat and keep the skillet covered for 10-12 minutes, allowing the steam to finish cooking the rice perfectly.
Add Cheese and Quark: Stir in the quark and grated cheddar cheese until fully melted and combined, creating a creamy texture throughout the skillet.
Garnish and Serve: Sprinkle the diced spring onions on top. Serve hot and enjoy your delicious one pot taco beef rice skillet!

Notes

Use low sodium stock to control the salt content in the dish.
For a spicier dish, add more cayenne pepper or chilli powder according to taste.
Quark can be substituted with Greek yogurt or sour cream if unavailable.
Ensure the skillet is tightly covered during simmering and resting to trap steam and cook the rice evenly.
Frozen corn can be replaced with fresh corn kernels if preferred.

Nutrition

Serving Size: 1 serving
Calories: 531 kcal
Sugar: 8.2 g
Sodium: 316 mg
Fat: 17.9 g
Saturated Fat: 9.4 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 47.9 g
Fiber: 6.4 g
Protein: 41.4 g
Cholesterol: 85 mg