Taco Rice Recipe
Introduction
Taco Rice combines the bold flavors of a classic taco with the comforting heartiness of seasoned rice. This one-pan dish is perfect for a weeknight dinner and can be customized with your favorite taco toppings.
Ingredients
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound lean ground beef
- 3 tablespoons taco seasoning (1 packet)
- 1 cup uncooked long grain white rice
- 2 cups low-sodium chicken broth
- 8 ounces tomato sauce
- 1 cup shredded cheddar cheese
- Lettuce (for serving)
- Tomatoes (for serving)
- Sour cream (for serving)
- Cilantro (for serving)
- Jalapeños (for serving)
- Avocados (for serving)
- Tortilla chips (for serving)
Instructions
- Step 1: Brown the ground beef in a large skillet, breaking it apart as you cook.
- Step 2: Add the chopped onions and cook until they are soft and the beef is no longer pink in the middle. Drain away the grease from the pan.
- Step 3: Add the minced garlic and cook for about 1 minute, until fragrant.
- Step 4: Stir in the taco seasoning, coating the meat evenly.
- Step 5: Pour in the uncooked rice, tomato sauce, and chicken broth, stirring until well blended.
- Step 6: Bring the mixture to a boil. Cover the skillet, reduce the heat to medium-low, and cook for about 20 minutes, stirring occasionally, until the rice is tender.
- Step 7: Once the rice is cooked, stir in the shredded cheddar cheese until melted and combined.
- Step 8: Serve the taco rice with your choice of toppings such as lettuce, tomatoes, sour cream, cilantro, jalapeños, avocados, and tortilla chips.
Tips & Variations
- For a vegetarian option, substitute ground beef with cooked black beans or lentils.
- Add a splash of lime juice at the end for a fresh, zesty flavor.
- Use spicy taco seasoning or add extra jalapeños if you like heat.
- Try mixing in corn or black beans with the rice for added texture and nutrition.
Storage
Store leftover taco rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook. You may need to increase the cooking time and liquid accordingly.
Can I prepare taco rice in advance?
Absolutely. Prepare the dish and store it in the refrigerator. Reheat before serving and add fresh toppings for best flavor and texture.
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Taco Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This flavorful Taco Rice recipe is a hearty and satisfying one-pan meal that combines seasoned ground beef, tender rice cooked in a tomato-infused broth, and melted cheddar cheese. Topped with fresh ingredients like lettuce, tomatoes, and creamy avocado, it offers a delicious Tex-Mex-inspired dinner perfect for any night of the week.
Ingredients
Main Ingredients
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound lean ground beef
- 3 tablespoons taco seasoning (1 packet)
- 1 cup uncooked long grain white rice
- 2 cups low-sodium chicken broth
- 8 ounces tomato sauce
- 1 cup shredded cheddar cheese
Toppings
- Lettuce (shredded, to taste)
- Tomatoes (diced, to taste)
- Sour cream (to taste)
- Cilantro (chopped, for garnish)
- Jalapeños (sliced, optional)
- Avocados (sliced or diced)
- Tortilla chips (for serving)
Instructions
- Brown the ground beef: In a large skillet over medium heat, add the lean ground beef and cook, breaking it apart with a spoon, until browned and no longer pink.
- Cook the onions: Add the finely chopped onion to the skillet with the beef, and cook until the onions are soft and translucent. Drain excess grease from the pan to reduce fat content.
- Add garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Season the meat: Sprinkle the taco seasoning over the beef mixture and stir well until the meat is evenly coated with the spices.
- Combine rice and liquids: Pour in the uncooked rice, tomato sauce, and low-sodium chicken broth. Stir until all ingredients are well combined.
- Cook the rice: Bring the mixture to a boil, then cover the skillet and reduce heat to medium-low. Let it simmer for about 20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Stir in cheese: Once the rice is cooked, remove the skillet from heat and gently mix in the shredded cheddar cheese until melted and evenly distributed.
- Serve with toppings: Dish out the taco rice and serve with your choice of fresh toppings such as shredded lettuce, diced tomatoes, sour cream, chopped cilantro, jalapeños, avocados, and crunchy tortilla chips.
Notes
- Use low-sodium chicken broth to control the salt content in the dish.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust the amount of taco seasoning based on your spice preference.
- Covering the skillet while cooking the rice helps steam it properly and prevents burning.
- For a vegetarian version, replace ground beef with cooked lentils or beans and use vegetable broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: taco rice, ground beef recipe, Tex-Mex dinner, one-pan meal, taco seasoning, easy dinner, skillet recipe, quick rice recipe
