This one-pan cheesy beef and rice skillet combines ground beef, black beans, corn, and long-grain rice in a savory tomato broth, topped with melted cheese for a complete weeknight dinner that cooks in a single skillet.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large oven-safe skillet over medium-high heat, brown the ground beef with the diced onion until the beef is cooked through.
Stir in the taco seasoning and minced garlic and cook for another minute until fragrant.
Add the rinsed rice, drained corn, rinsed black beans, diced tomatoes with green chiles, tomato sauce, and chicken broth to the skillet. Stir everything together to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Uncover the skillet and stir in about half of the shredded cheese until it's melted and incorporated.
Top the skillet with the remaining shredded cheese.
Place the skillet in the oven under the broiler for 2-3 minutes, just until the cheese is bubbly and lightly golden.
Remove from the oven and garnish with fresh cilantro. Serve warm with optional toppings like sour cream, taco sauce, and tortilla chips.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring gently and adding 2–3 tablespoons of water if needed to restore moisture.
Yes. Prepare the skillet through simmering, cool completely, cover, and refrigerate up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add cheese topping just before serving.
Long-grain white rice is recommended and works well with the cooking time. Brown rice will require additional liquid and longer cooking (about 10–15 minutes extra).
You can use 2 cups of fresh tomato sauce or salsa instead of the canned diced tomatoes and tomato sauce, adjusting seasoning to taste.
The rice should be tender and the liquid mostly absorbed, typically 15–18 minutes after bringing the broth to a simmer. If liquid remains, cook uncovered for 2–3 minutes longer.
Shredded cheddar, Mexican blend, or Monterey Jack melt evenly and quickly. Avoid pre-sliced cheese, which contains anti-caking agents that prevent smooth melting.
Smash Burger Burritos
30 min · Luke Brown
Marry Me Chicken Sandwiches
245 min · Luke Brown
Smash Burger Burrito
25 min · Luke Brown
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
