One-Pan Cheesy Taco Rice

1. Preheat the Oven

Preheat the oven to 180°C fan-forced or 200°C conventional. Make sure your oven-safe pan and lid are suitable for the selected temperature.

2. Brown the Beef

Heat the olive oil in a large oven-safe deep bottom pan over medium heat. Add the onion and cook for 3–4 minutes or until softened.

Add the beef mince and cook for 5–6 minutes, breaking it apart with a wooden spoon, until evenly browned. Stir in the garlic and cook for another minute.

3. Add the Rice and Salsa

Sprinkle over the taco seasoning, then add the rice, chicken stock and salsa. Stir well and bring to a gentle boil over medium-high heat.

4. Bake Until Tender

Cover the pan with the lid and carefully transfer it to the oven. Bake undisturbed for 30–35 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid or stirring while the rice cooks.

5. Rest the Rice

Remove the pan from the oven and leave it covered for 5 minutes. This allows the remaining steam to finish cooking the rice.

6. Melt the Cheese

Remove the lid and gently fluff the rice with a fork. Scatter over the cheddar and return the pan to the oven, uncovered, for 3–5 minutes or until the cheese has melted.

For a more deeply golden finish, increase the oven temperature or place the pan briefly under the grill, watching closely to prevent the cheese from burning.

7. Garnish and Serve

Scatter over the fresh coriander. Serve straight from the pan with tomatoes, avocado, sour cream, spring onion, tortilla strips and lime wedges.