This cheesy taco rice is taco night in one pot. Ground turkey, rice, black beans and tomatoes simmer together in taco-seasoned broth, and a layer of cheese melts over the top at the end.
Rice and beans stretch one pound of meat to six servings, and everything else is from the pantry. It’s the kind of dinner that helps when the grocery budget needs a break.
It takes about 30 minutes, and there are no taco shells to fill. It’s one of our cheap family meals under $10.
Ingredients and Swaps
- Ground turkey: Ground turkey usually costs less than ground beef, but lean ground beef works the same way. For a meatless version, skip it and add a second can of beans.
- Rice: Long-grain white rice. Brown rice works with 2½ cups of broth and 40–45 minutes of simmering.
- Taco seasoning: A packet or 2 tablespoons of homemade.
- Tomatoes and beans: Canned diced tomatoes with their juices and black beans.
- Cheese: Cheddar or a Mexican blend.
Tips for One-Pot Taco Rice
- Drain the fat. Pour off the excess after browning so the rice isn’t greasy.
- Keep the lid on. The rice cooks in steam. Don’t lift the lid for the first 15 minutes.
- Simmer on low. Higher heat scorches the bottom before the rice is done.
- Rest before the cheese. Five minutes off the heat lets the rice finish. Then add the cheese and cover until it melts.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $7.38 from Walmart, $7.26 from ALDI · Per Serving – $1.21 to $1.23
One-Pot Cheesy Taco Rice
Ingredients
Method
- Heat the oil in a large pot or deep skillet over medium-high heat. Add the ground turkey and onion and cook for 6–7 minutes, breaking up the meat, until browned. Drain excess fat if needed.
- Stir in the taco seasoning and cook for 1 minute.
- Add the rice, diced tomatoes with their juices, black beans, and broth. Stir well and bring to a boil.
- Reduce the heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and most of the liquid is absorbed.
- Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Sprinkle the cheese over the top, cover for 2–3 minutes until melted, and serve with your favorite toppings.
Notes
- Make it meatless by skipping the meat and adding a second can of beans.
- Brown rice works too; increase the broth to 2½ cups and simmer 40–45 minutes.
- Stir in 1 cup of frozen corn with the rice for extra veggies.
- Use pepper jack cheese for a little heat.
Toppings and Serving Ideas
Sour cream, salsa, green onions, avocado or crushed tortilla chips. Spoon it into tortillas for burritos or serve with a salad. More in this family: One-Pot Taco Pasta and Taco Rice Bowls.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat in the microwave or on the stove with a splash of broth.
- Freeze in portions for up to 2 months.
Taco Rice Questions
My rice is still crunchy. What do I do?
Add ¼ cup of hot broth, cover and cook on low for another 5 minutes.
Can I add vegetables?
Yes. Stir in a cup of frozen corn or diced bell pepper with the rice.
