Taco Rice Skillet

This easy taco rice skillet has everything you love about taco night, all cooked in one pan! Ground turkey, rice, peppers, and melty cheese come together in about 35 minutes. Best of all, the rice cooks right in the skillet, so you only have one pan to wash when dinner is over.

The secret to this turkey taco rice skillet is letting the rice simmer in the broth, tomatoes, and taco seasoning. As a result, every bite soaks up all that flavor. The best part? Each serving has 41 grams of protein, which keeps you full and satisfied long after dinner. In addition, using chicken bone broth instead of water adds even more flavor and a little extra protein.

We love this one pan taco rice for busy weeknights because it uses simple ingredients you probably already have. Plus, everyone can add their own toppings, which makes it a win for picky eaters. Here’s a quick pro tip: don’t drain the Rotel tomatoes! That liquid helps cook the rice and adds a ton of flavor.

Ingredients in Taco Rice Skillet

1.25 lb ground turkey

1 tbsp avocado or olive oil

1 medium onion, diced

1 red bell pepper, diced

1 tsp minced garlic

1 packet low-sodium taco seasoning

¾ cup uncooked white rice

1 (10 oz) can Rotel diced tomatoes with lime & cilantro (do not drain)

1½ cups low-sodium chicken bone broth

1 cup shredded cheddar or Mexican-blend cheese

How to Make Taco Rice Skillet

1. Dice your onion and pepper, then set aside.
2. Heat a large skillet over medium heat.
3. Add the oil and garlic, then sauté for 30 seconds.
4. Next, add the onion and pepper and cook for 3 minutes, until softened.
5. Add the ground turkey and cook until browned, breaking it up as it cooks.
6. Stir in the taco seasoning and the tomatoes with their juices.
7. Add the rice and broth. Bring to a boil, then reduce to a simmer.
8. Cover and cook for 15 minutes, until the rice is tender.
9. Finally, top with cheese and cover for 1 to 2 minutes, until melted.

Serve with salsa, guacamole, jalapeños, sour cream, or tortilla chips.

Nutrition Facts: This recipe makes 4 servings: Calories per serving: 497 Total Fat: 27 g Saturated Fat: 10 g Carb: 22 g Fiber: 2 g Sugar: 4 g Protein: 41 g Sodium: 900 mg

Variations of Taco Rice Skillet

One of the best things about this taco skillet with rice is how easy it is to change up. Whether you want more veggies, more heat, or a lighter version, this recipe adapts to fit your family.

Swap the Protein: Not a fan of turkey? No problem. Lean ground beef or ground chicken work just as well, so use whatever you have on hand.

Add Beans and Veggies: Stir in a can of rinsed black beans or a cup of frozen corn along with the rice. It’s an easy way to add more fiber and color. You can also toss in diced zucchini with the peppers and onions.

Make It Spicy: If you like a little kick, use Rotel Hot instead of the lime and cilantro variety. Alternatively, add a diced jalapeño with the peppers.

Lighten It Up: Choose 93% lean ground turkey and reduced-fat cheese to cut back on saturated fat. Additionally, a no-salt-added can of diced tomatoes will bring the sodium down.

Lower-Carb Option: Swap the rice for cauliflower rice. However, since cauliflower rice doesn’t soak up liquid like regular rice, cut the broth down to ¼ cup and simmer for just 5 minutes.

FAQ Taco Rice Skillet

Do I need to cook the rice first?
Nope! The uncooked rice goes straight into the skillet and cooks in the broth and tomatoes. That’s what makes this a true one pan meal, and it’s also why the rice has so much flavor.

Is taco rice skillet healthy?
It can be! This version uses ground turkey, veggies, and bone broth, so each serving has 41 grams of protein. As a dietitian, I love a meal that puts protein, carbs, and veggies on one plate, because that balance helps you stay full. For extra fiber, stir in black beans or serve it with a side salad.

Can I use brown rice?
Yes, but it takes longer. Brown rice needs about 40 to 45 minutes and an extra ½ cup of broth. If you’re short on time, white rice is the way to go.

Can I use ground beef instead of ground turkey?
Absolutely. Lean ground beef or ground chicken both work great. If there’s a lot of grease in the pan after browning, simply drain it before adding the seasoning.

Why is my rice still crunchy?
Usually the heat was too high or the lid came off too often. Keep the skillet covered at a low simmer, and try not to peek! If the rice still needs time, add a splash of broth, cover, and cook for 3 to 5 more minutes.

Is this taco rice skillet spicy?
It has a mild kick from the Rotel tomatoes and taco seasoning. For a milder version, use plain diced tomatoes instead.

Is taco rice skillet gluten-free?
Rice, turkey, and veggies are naturally gluten-free. However, some taco seasoning packets and broths contain gluten, so always check the label.

How to Store and Reheat Taco Rice Skillet

Store: Let the taco rice cool completely before storing. Then transfer it to an airtight container and refrigerate for up to 4 days.

Reheat: Warm individual portions in the microwave for 1 to 2 minutes, or until heated through. First, add a splash of broth or water so the rice doesn’t dry out. For a bigger batch, reheat it in a covered skillet over medium-low heat.

Freeze: Store cooled taco rice in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above.

Meal Prep: Divide the skillet into four containers for easy grab-and-go lunches. Just keep cold toppings like guacamole and sour cream on the side until you’re ready to eat.

What to Serve with Taco Rice Skillet

This cheesy taco rice is filling on its own, but a few simple add-ons turn it into a complete, balanced meal. Here are some easy ideas.

• Toppings bar: Let everyone build their own bowl with salsa, guacamole, jalapeños, fresh cilantro, or plain Greek yogurt (a high-protein swap for sour cream).
• A crunchy side salad: Shredded lettuce, tomatoes, cucumbers, and a squeeze of lime add freshness and fiber.
• Tortilla chips: Scoop it up like nachos. The kids will love it!
• Tortillas or lettuce wraps: Spoon the taco rice into warm tortillas for burritos, or use lettuce cups for a lighter option.
• Black beans: A simple side of beans adds even more fiber and protein to your plate.
• Roasted or steamed veggies: Zucchini, broccoli, or corn round out the meal with very little effort.

Looking for more easy Mexican-inspired dinners? Try our Quick and Easy Chicken Enchiladas, Easy Chicken Tortilla Soup, or Street Corn Chicken Rice Bowl.

Taco Rice Skillet

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Servings 4

Calories 497 kcal

Ingredients

  

1x2x3x

• 1.25 lbs Ground turkey
• 1 Tbsp Avocado or olive oil
• 1 Medium Onion diced
• 1 Each Red bell pepper diced
• 1 tsp Garlic minced or jarred garlic
• 1 Packet Low sodium taco seasoning
• 3/4 Cup Uncooked rice
• 10 oz Canned Rotel diced tomatoes with lime and cilantro do not drain
• 1.5 Cups low sodium chicken bone broth
• 1 Cup Shredded cheddar or Mexican blend cheese

Instructions

 

• Dice you onion and pepper, set aside.
•  Heat a large skillet over medium heat.
• Add oil and garlic; sauté 30 seconds.
• Add onion and pepper and cook 3 minutes until softened.
• Add ground turkey and cook until browned.
• Stir in taco seasoning and tomatoes.
•  Add rice and broth, bring to a boil, then reduce to a simmer.
• Cover and cook 15 minutes.
• Top with cheese, cover 1–2 minutes until melted.
• Serve with salsa, guacamole, jalapeños, sour cream, or tortilla chips.

Nutrition

Calories: 497kcalCarbohydrates: 22gProtein: 41gFat: 27gSaturated Fat: 10gSodium: 900mgFiber: 2gSugar: 4g

Tried this recipe?Let us know how it was!

About the Author: Rachel Roberts Registered Dietitian and Nutritionist

Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.

Need some help getting your health on track? Rachel and her team of Registered Dietitians and Nutritionists help people lose weight and achieve their health and wellness goals! Meet in person with one of our Nutritionists in RI. We also offer online nutrition coaching sessions to people in RI, MA, CT and FL. Click here to schedule a consultation. In most cases our nutritionists are 100% covered by health insurance.