Taco Rice

Total Time

Prep: 10 min. Cook: 55 min.


4 servings

Updated: Jun. 27, 2023
Most of my favorite recipes—including this taco rice recipe—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


  • 1-1/2 cups instant rice, cooked
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon beef bouillon granules
  • Tortilla chips
  • Optional: Shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives


  1. Prepare rice according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking meat into crumbles; drain. Stir in salsa, tomato sauce and bouillon. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Serve with tortilla chips and toppings of your choice.
Taco Rice Tips

What can you add to taco rice for more flavor?

It’s easy to add more flavor to taco rice. Try stirring in a little taco seasoning, ground cumin, chopped cilantro or red pepper flakes into the meat mixture.

Can you add the uncooked rice to the beef mixture for a one-pot meal?

Adding uncooked rice will not work in this taco rice recipe. For the best results, use cooked instant rice as called for. You can, however, use leftover cooked rice if you have it on hand.

What are some ways to serve taco rice?

Taco rice is a great entree on its own, but it also makes a tasty side dish with several Southwestern foods. Or, you can serve it from a slow cooker for buffets, asking guests to bring their favorite taco toppings so each person can design their own tasty creation. Otherwise, it works as a base for several bowl recipes, like a burrito bowl.

Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1-1/2 cups: 330 calories, 11g fat (5g saturated fat), 56mg cholesterol, 1217mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 23g protein.