Back to Taco Rice

Print Options

 
 
 Print

Taco Rice Recipe

Most of my favorite recipes—including this one—come from my mother-in-law, who's a truly terrific cook. By including rice in this taco-type dish, you can forgo the tortillas—Mary McCann, Falmouth, Virginia
TOTAL TIME: Prep: 10 min. Cook: 55 min. YIELD:4 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) tomato sauce
  • 1 chicken bouillon cube
  • 1-1/2 cups Minute® White Rice, cooked
  • Tortilla chips
  • Optional toppings: shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives

Directions

  • 1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, tomato sauce and bouillon. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Cover and simmer for 30 minutes or until rice is tender. Serve with tortilla chips and toppings of your choice. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 320 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,374 mg sodium, 26 g carbohydrate, 6 g fiber, 24 g protein.