I’ve been testing postpartum-friendly recipes, and this one pan taco rice skillet has quickly become a favorite because it’s foolproof, makes plenty of leftovers, and freezes beautifully. Postpartum nutrition is all about nourishing your body, and protein and iron are two nutrients I really want to prioritize. With ground beef, beans, rice, and veggies, this meal is cozy and perfect for stocking your freezer for later!
SERVING SIZE: 6-8
THE RECIPE:
Heat a large pan over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned.
Stir in the taco seasoning and mix well so the meat is evenly coated.
Add the diced red onion, red pepper, black beans, corn, and salsa (or diced tomatoes). Stir everything together and cook for 3–5 minutes, until the vegetables begin to soften and the flavors are well combined.
Pour in the uncooked rice and bone broth and bring the mixture to a gentle boil, then reduce the heat to low and cover. Cook for about 15 minutes, stirring every few minutes to prevent the rice from sticking, until the rice is tender and most of the liquid has been absorbed.
Once the rice is tender, stir in your desired amount of shredded cheese.
Cover the skillet again and let it sit for 2 more minutes, allowing the cheese to melt and everything to become warm and creamy. Top with green onions, if desired!
Spoon into bowls and enjoy right away, or portion into containers for meal prep and future freezer meals!
One Pan Taco Rice Skillet
Ingredients
- 12-14 oz ground beef
- 1½ tbsp taco seasoning
- ½ red onion diced
- ½ red bell pepper diced
- 1 cup salsa or diced tomatoes
- 1 cup black beans
- 1 cup corn
- 1⅓ cups uncooked rice
- 4 cups bone broth or water
- shredded cheese to taste
Instructions
- Heat a large pan over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned.
- Stir in the taco seasoning and mix well so the meat is evenly coated.
- Add the diced red onion, red pepper, black beans, corn, and salsa (or diced tomatoes). Stir everything together and cook for 3–5 minutes, until the vegetables begin to soften and the flavors are well combined.
- Pour in the uncooked rice and bone broth and bring the mixture to a gentle boil, then reduce the heat to low and cover. Cook for about 15 minutes, stirring every few minutes to prevent the rice from sticking, until the rice is tender and most of the liquid has been absorbed.
- Once the rice is tender, stir in your desired amount of shredded cheese.
- Cover the skillet again and let it sit for 2 more minutes, allowing the cheese to melt and everything to become warm and creamy. Top with green onions, if desired!
- Spoon into bowls and enjoy right away, or portion into containers for meal prep and future freezer meals!
