Cheesy Beef Taco Rice

Name: Cheesy Beef Taco Rice
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 500 g Beef mince (lean ground beef); 1 tablespoon Olive oil; 1 medium White onion (diced); 1 medium Red bell pepper (diced); 2 cloves Garlic (minced); 1 teaspoon Smoked paprika; 1 teaspoon Cumin (ground); 0.5 teaspoon Oregano (dried); 2 tablespoons Tomato purée; 1.5 cups White rice (e.g., basmati or long-grain, rinsed); 400 g Chopped tomatoes (1 can); 3 cups Beef stock; 1 cup Cheddar cheese (shredded); 0.25 cup Fresh coriander (chopped, for garnish)

This quick, easy, and balanced one-pot Cheesy Beef Taco Rice recipe combines all your favorite taco flavors into fluffy rice, topped with melty cheese. It's perfect for a weeknight meal and great for meal prep, ready in under an hour.

#taco

#beef

#rice

#one-pot

#cheesy

#easy

#meal prep

#quick

#balanced

#dinner

Sautéing vegetables and browning beef

Recipe Information

15m

Prep Time

38m

Cook Time

53m

Total Time

Servings

Easy

Tex-Mex

English

Nutrition (per serving)

550

Calories

35g

Protein

55g

Carbs

25g

Fat

Rice, tomatoes, and stock simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cheesy rice just out of the pot

Instructions

0/8 completed

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced white onion and red bell pepper and sauté for 5 minutes until softened.
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5m
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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced white onion and red bell pepper and sauté for 5 minutes until softened.
5m
Ensure vegetables are tender for best flavor.
2
Add minced garlic to the pot and cook for 1 minute until fragrant.
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1m
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Add minced garlic to the pot and cook for 1 minute until fragrant.
1m
Be careful not to burn the garlic.
3
Add beef mince to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
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7m
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Add beef mince to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
7m
Browning the beef adds depth of flavor.
4
Stir in smoked paprika, ground cumin, dried oregano, and tomato purée. Cook for another 1-2 minutes, stirring constantly.
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2m
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Stir in smoked paprika, ground cumin, dried oregano, and tomato purée. Cook for another 1-2 minutes, stirring constantly.
2m
Cooking the spices briefly enhances their aroma.
5
Add rinsed white rice, canned chopped tomatoes, and beef stock to the pot. Stir well to combine, then bring the mixture to a gentle simmer.
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3m
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Add rinsed white rice, canned chopped tomatoes, and beef stock to the pot. Stir well to combine, then bring the mixture to a gentle simmer.
3m
Ensure rice is evenly distributed for even cooking.
6
Reduce heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
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20m
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Reduce heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
20m
Avoid lifting the lid too often to retain steam.
7
Remove the pot from heat and sprinkle shredded cheddar cheese evenly over the top of the rice. Cover again and let stand for 5 minutes, allowing the cheese to melt.
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5m
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Remove the pot from heat and sprinkle shredded cheddar cheese evenly over the top of the rice. Cover again and let stand for 5 minutes, allowing the cheese to melt.
5m
The residual heat will melt the cheese perfectly.
8
Garnish with fresh chopped coriander before serving. Fluff the rice with a fork.
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1m
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Garnish with fresh chopped coriander before serving. Fluff the rice with a fork.
1m
Fresh coriander adds a bright, fresh flavor.