Taco Rice with Queso (Easy One-Pan Dinner Recipe)

Taco Rice with Queso is built for weeknights. It’s a one-pan skillet dinner that layers flavor without extra steps. The beef cooks first, then the rice simmers directly in seasoned broth, absorbing everything.

The key to this recipe is not draining the beef. The rendered fat adds depth and carries seasoning through the rice. Using lean ground beef keeps it balanced without being greasy.

Onion cooks with the beef to soften and release sweetness. Salt and pepper build the base before adding any other seasoning.

Chicken broth replaces water for stronger flavor. Taco sauce or tomato sauce adds acidity and subtle sweetness. Taco seasoning, garlic powder, and oregano round it out.

Jump to Recipe

Here’s the part that really matters:

Bring the liquid fully to a boil before adding the rice. Rice must enter hot liquid to cook evenly.

Once you stir in the rice and return to a boil, reduce heat and cover tightly.

Now here’s the secret tip for perfect texture:

Do not lift the lid during the last 10 minutes of cooking.

Steam is doing the work. Lifting the lid releases heat and moisture, which can leave rice undercooked.

Stir only during the first half of cooking to prevent sticking. After that, leave it alone.

When the rice is tender, let it sit covered for 5 minutes before fluffing. This helps redistribute moisture.

The queso is simple but powerful. Velveeta Queso Blanco melts smoothly and coats the rice evenly. Adding half & half loosens the sauce and makes it pourable.

Microwave in short intervals, stirring often. Add more half & half gradually to reach a smooth drizzle consistency.

Pour over the rice just before serving. Garnish with cilantro for freshness.

This dish reheats well and can be used as a filling for burritos or bowls the next day.

It’s hearty. Cheesy. Straightforward.

And it all happens in one skillet.

Taco Rice with Queso

This is the kind of dinner you make when you want something filling, simple, and guaranteed to please everyone at the table. Everything cooks in one skillet, and the rice absorbs all that seasoned beef flavor.

Taco Rice

• 1 lb lean ground beef
• 1 onion, diced
• Salt & pepper
• 4 cups chicken broth
• ¼ cup taco sauce
• 1 packet taco seasoning
• 1 tsp garlic powder
• ½ tsp oregano
• 1½ cups uncooked white rice

Queso Sauce

• 8 oz Velveeta Queso Blanco
• 3–5 Tbsp half & half

Step-by-Step Instructions

Start with a large, deep skillet that has a tight-fitting lid.

Brown the ground beef and diced onion over medium-high heat. Break the meat up as it cooks. Season generously with salt and pepper. Do not drain the beef — the flavor from the juices helps season the rice.

Once the meat is fully cooked, reduce the heat slightly.

Pour in the chicken broth and taco sauce. Add the taco seasoning, garlic powder, and oregano. Stir well so everything is evenly combined.

Bring the mixture to a full rolling boil. This step matters because the rice needs hot liquid to cook evenly.

Stir in the uncooked white rice. Mix well and bring it back to a boil.

Once boiling again, reduce heat to low. Cover the skillet tightly with a lid.

Cook for 25 minutes.

During the first 10–15 minutes, you can gently stir the bottom once or twice to prevent sticking. After that, leave it alone.

Do not lift the lid during the last 10 minutes. The trapped steam finishes cooking the rice properly.

When the timer goes off, remove the skillet from heat and let it sit, covered, for 5 minutes. This helps the rice firm up and finish absorbing liquid.

Fluff gently with a fork.

Make the Queso Sauce

While the rice finishes cooking, place the Velveeta and 3 tablespoons of half & half in a microwave-safe bowl.

Microwave in 30–45 second intervals, stirring between each, until fully melted and smooth.

Add more half & half, one tablespoon at a time, until the queso reaches a pourable consistency.

Serve

Drizzle the warm queso over the taco rice just before serving.

Top with chopped cilantro if desired. Sour cream, diced tomatoes, or sliced jalapeños also work well.

Helpful Tip: Letting the rice rest for 5 minutes before fluffing makes a big difference. It keeps the texture fluffy instead of sticky.