July 10, 2026
URL: https://www.ro-tel.com/recipes/mexican-dinners/spicy-taco-rice-skillet-8260
- Prep time 20 minutes
- Total time 45 minutes
- Servings 8
Ingredients
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1 pound lean ground beef (93% lean)
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1-1/2 cups diced white or Vidalia onion
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1 green bell pepper, diced
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1 medium red bell pepper, diced
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2 tablespoons Hunt's® Tomato Paste
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1 teaspoon ground cayenne pepper
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1-1/2 teaspoons salt
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1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1 cup long-grain white rice, uncooked
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1 cup water
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1 cup lower sodium beef broth
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1 cup shredded Cheddar or Monterey Jack cheese
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Sour Cream, optional
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Chopped green onion, optional
Nutrition Information
284 calories, 34g carbs
Directions
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Step one
Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
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Step two
Stir in cumin, chili powder, garlic powder, cayenne pepper and salt Add remaining ingredients except shredded cheese to skillet, stir well.
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Step three
Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese
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Step four
Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.
Tips
If desired, instead of a bowl, spoon mixture on top of shredded iceberg lettuce inside a hard shell taco bowl for a new take on taco salad! For an even zestier kick, use Ro*Tel® Hot instead of Original.