Vegetarian taco rice skillet
Cooked rice, black beans and corn in a tomato-spiced skillet with a little cheddar.
Serving illustration.
Cooked rice, black beans and corn in a tomato-spiced skillet with a little cheddar. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
The rice is already cooked, so its preparation is not part of this estimate. Safely handled rice and thorough reheating matter more than whether the skillet looks dry or steamy.
A small amount of water helps distribute heat while the rice warms. Keep the cheese for the end rather than mixing it in while cold rice still needs heating.
Before you start
Use a deep skillet with room to stir from the bottom. This is a flexible bowl filling rather than a claim about complete nutrition.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Vegetarian taco rice skillet
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare ingredientsStart with cooked rice that has been cooled and refrigerated safely. Break up clumps with a clean fork and drain the beans.
- Cook pepperWarm oil in a deep skillet over medium heat. Cook diced pepper until starting to soften, then add cumin and paprika briefly.
- Add beans and cornStir in beans, corn, tomatoes and water. Simmer until the corn is cooked according to its package and the mixture is hot.
- Heat rice thoroughlyFold in rice and stir regularly until the whole mixture reaches 165°F (74°C), checking several spots. Add a splash of water if needed to heat it evenly without sticking.
- Top and serveLower heat, sprinkle cheddar over the surface and cover until melted. Divide into bowls and serve promptly.
Make it work for you
The rice is already cooked, so its preparation is not part of this estimate. Safely handled rice and thorough reheating matter more than whether the skillet looks dry or steamy. A small amount of water helps distribute heat while the rice warms. Keep the cheese for the end rather than mixing it in while cold rice still needs heating.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
Read our editorial policy
