Taco Rice

Taco rice sounds like a Mexican specialty, but you’ll be more likely to find it on a Tex-Mex menu. The twist is that we have Okinawa, Japan, to thank for the original idea of combining ground beef and rice in a single skillet. However, this taco rice recipe is different because it doesn’t include lettuce. 

You get a great budget meal that you can serve as a side dish, appetizer, buffet option or foundation for other recipes. It’s sweet, meaty, creamy in texture and wonderfully filling. Cook a batch for the week ahead and come back to it again and again. 

Ingredients for Taco Rice

• Rice: Use instant cooked rice that needs reheating to keep this a quick, one-skillet recipe. 
• Beef: Lean ground beef will be flavorful without making the dish too fatty.
• Onion: Chop a medium red or yellow onion or any type of cooking onion you prefer.
• Salsa: This ready-made mix of tomatoes, green chili peppers, onion and cilantro gives the recipe a spicy kick and tangy flavor
• Tomato sauce: This adds moisture and balances the stronger beefy flavors. If sauce isn’t available, you can blend canned diced or whole tomatoes.
• Beef bouillon: Stock creates too much liquid, so bouillon cubes will boost the beef flavor and help the meat caramelize.
• Tortilla chips: Crunchy, salty tortilla chips are great for scooping up the taco rice.
• Shredded cheese: Cheddar cheese always goes well with beef but you can also use a more tangy grated Mexican or smoother Swiss cheese.
• Optional: Sour cream makes a cool topping with a nice sour finish. Sliced ripe olives cut through the fats and fresh cilantro adds a herby aroma.

Directions    

Step 1: Bring the taco rice ingredients together in a skillet    

Prepare the rice according to package directions. Usually this takes a couple of minutes in the microwave is enough. In a large skillet, break up and cook the ground beef and chopped onion over medium heat for five to seven minutes, until the meat is no longer pink. Drain off any excess fat. Stir in the salsa, tomato sauce and crumbled bouillon. Bring to a boil, reduce the heat, cover and simmer for five minutes. Stir in the rice until all the ingredients are well combined. Serve with tortilla chips and the toppings of your choice.

Editor’s Tip: If you want a drier, meatier version, hold the can of tomatoes and just stick with the salsa

Recipe Variations 

• Boost the flavor: Taco seasoning is an obvious addition to this taco rice recipe but you can go even further with cumin or red pepper flakes for a spicier dish
• Add beans: To bulk up the taco rice, you can add a can of beans. Black, pinto or kidney beans are all on point for a Tex-Mex classic
• Use a leaner meat: You can cook a version using ground pork or turkey if you want to avoid red meat, but might have to double down on the seasoning to maintain the full flavor

How to Store Taco Rice 

Once your taco rice has cooled, you can store it in an airtight container for up to three days. The rice might harden a little, so you’ll need to add a little water before reheating in the microwave.  

Can you freeze taco rice?

Taco rice is such a great dish to include in your meal prep rotation and the good news is that you can freeze it for up to three months. As above, allow it to cool and store it in an airtight freezer container and thaw overnight in the fridge when ready. 

Taco Rice Tips    

What can I serve with taco rice? 

In the spirit of Tex-Mex, serve the taco rice with a bright, tangy diced tomato Pico de Gallo loaded with fresh herbs. It’s also great with big, creamy slices of fresh avocado.

Why is my taco rice mushy?

One of the reasons you don’t want to use regular cooked rice for this taco rice recipe is that it will produce a clumpy, mushy result. If you’re using instant rice, avoid adding too much liquid. If it’s turning out mushy, reduce the tomato sauce component. 

Is this the same as Mexican rice?

Although you could customize Mexican rice to become taco rice, the former is meat-free so they’re not the same. Think of Mexican rice as the side dish and taco rice as a main dish.