Taco Skillet Rice

I’m a huge fan of one-pot meals – especially on crazy weeknights when I’ve only got 30 minutes to get dinner on the table, and I don’t want to do a ton of washing up after. And since Tex-Mex is a favorite in our house, this skillet dinner is constantly in our rotation. (And it’s a great way to sneak some extra veggies onto picky kids’ plates.)

This one-pot meal is so versatile and customizable; you can fill it with veggies, load it with beans, use vegan “beef” crumbles like Beyond or Impossible, crumbled tofu – or skip it altogether.

In our house, it’s my go-to for taco night. I make this skillet dinner and serve it with flour and/or corn tortillas and all the toppings like extra shredded cheese, diced avocado, vegan sour cream, and salsa.

This dish is super-cheesy, rich, and full of bright, bold Tex-Mex flavors.

On really busy nights, I use store-bought taco seasoning for this dish, but if you’ve got a few extra minutes to make your own, this is my go-to recipe:

In a small mason jar with a tight-fitting lid, combine:

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

½ tsp oregano

½ tsp onion powder

 ¼ tsp salt

¼ tsp pepper

¼ tsp crushed chili flakes

Then shake it well to mix. (This recipe is easily scalable if you want to make a large batch. It keeps in the pantry for up to 6 months.)

Taco Skillet Rice

This one-pot meal comes together in 30 minutes – making it the perfect weeknight meal. I like to serve it with warm flour tortillas and a simple salad for a well-rounded meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: American, Mexican, tex-mex
Keyword: 30 minute meals, dairy-free, egg-free, meatless, vegan, vegetrian
Servings: 6


  • 1 pkg Beyond Meat or other vegan meat substitute
  • 1 cup onion, finely chopped
  • 1/2 cup Red bell pepper, finely chopped
  • 1/2 cup Green bell pepper, finely chopped
  • 1 pkg Taco seasoning
  • 2 cups Low-sodium vegetable stock
  • 1 cup Mild salsa
  • 1 cup Uncooked long grain white rice
  • 1 cup Canned pinto, kidney or black beans, drained and rinsed
  • 1 can Rotel tomatoes
  • 1 1/2 cups Vegan cheddar shreds


  • In a large, non-stick skillet over medium-high heat the Beyond Meat, breaking it apart (I find using a potato masher helps it crumble well). Add the onions and both peppers and cook until soft.  Add the taco seasoning and stir until everything is coated.
  • Add the vegetable stock, salsa, rice, beans, and Rotel tomatoes and stir until combined. Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes until most of the liquid is absorbed and the rice is cooked.
  • Sprinkle the vegan cheese on top of the dish, cover and cook for 2 minutes or until cheese is melted.
  • Serve with your favorite toppings, like vegan sour cream, avocado, black olives or cilantro.
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