Homemade Taco Rice Recipes

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EASY TACO RICE



Easy Taco Rice image

This flavorful Taco Rice is packed full of herbs and spices, but is neutral enough to serve as the base for several different recipes, like bowl meals, burritos, and more!

Provided by Beth - Budget Bytes

Time 40m

Number Of Ingredients 10

2 Tbsp cooking oil ($0.08)
1 small onion ($0.32)
1 clove garlic ($0.08)
2 cups long grain white rice* ($1.32)
1/2 Tbsp chili powder** ($0.15)
1/2 tsp cumin ($0.05)
1/4 tsp oregano ($0.02)
3 cups water ($0.00)
1 tsp salt ($0.05)
2 green onions, sliced ($0.20)

Steps:

  • Finely dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a medium sauce pot. Sauté the onion and garlic over medium heat until the onions are soft and transparent.
  • Add the uncooked rice, chili powder, cumin, and oregano to the pot. Continue to stir and cook for about 2 minutes to toast the rice and spices. You should hear the rice making crackling noises.
  • Finally, add the water and salt, and give everything a brief stir. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. As soon as it reaches a full boil, turn the heat down to low, or slightly above low, and let it simmer for 15 minutes.
  • After 15 minutes, turn the heat off and let it sit for 10 minutes without removing the lid. After letting it rest for 10 minutes, fluff the rice with a fork. Sprinkle sliced green onions over top just before serving.

Nutrition Facts : ServingSize 1 Serving, Calories 272.88 kcal, Carbohydrate 51.05 g, Protein 4.65 g, Fat 5.1 g, Fiber 1.17 g, Sodium 412.7 mg

TACO RICE



Taco Rice image

Here is the version of Taco Rice that we have made at our house. It came out of the freezer and tasted better than the day we made it I thought. I also boiled the ground beef. I made it because it was a recipe that my sister-in-law wanted to make when we were cooking together. My family liked it and so did I. I will definitely make this again. Khandi Taco Rice

Provided by Khandi Howard

Categories     Brown Rice

Yield 6 serving(s)

Number Of Ingredients 6

1 lb ground chicken or 1 lb ground turkey
1 cup onion, diced
1 package taco seasoning mix
1 (16 ounce) can tomatoes, diced
2 cups white rice or 2 cups brown rice
2 cups cheddar cheese, shredded

Steps:

  • ASSEMBLY Brown meat and drain.
  • Combine meat, onion, taco seasoning packe t, cooked rice and tomatoes in saucepan.
  • Simmer until thick - about 30 minutes.
  • FREEZING & COOKING Cool, label, and freeze in bags or rigid containers.
  • Also freeze a ziptop bag with 2 cups of shredded cheese for each meal.
  • TO SERVE: Thaw completely.
  • for taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream and the enclosed cheese. - - - - - - - - - - - - - - - - - - NOTES : I made with Uncle Ben's Rice. My kids rolled it up in warm tortillas to eat. I ate with fat free sour cream and salsa.
  • It can also be used as a burrito filling.
  • It was better than I expected.

Nutrition Facts : Calories 566.9, Fat 24.3, SaturatedFat 12.5, Cholesterol 91, Sodium 293, Carbohydrate 56.3, Fiber 3.1, Sugar 3.3, Protein 28.6

MEXICAN RICE & BEEF TACOS



Mexican Rice & Beef Tacos image

These beef tacos with bell peppers, onion, and Mexican rice are quick and easy--just what you need after a busy day.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 39m

Yield 4

Number Of Ingredients 8

2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 pound lean ground beef
1 green or red bell pepper, chopped
1 medium red onion, chopped
2 cups water
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
1 medium tomato, chopped
8 taco shells

Steps:

  • Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and brown ground beef, seasoned with salt and pepper, if desired; remove and set aside.
  • Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook peppers and onions, stirring occasionally, until crisp-tender, about 5 minutes. Stir in water, Knorr® Fiesta Sides™ - Mexican Rice and tomato and bring to a boil over high heat. Reduce heat and simmer, covered, 7 minutes or until rice is tender.
  • Stir in beef; heat through. Spoon into taco shells and serve, if desired, with lime wedges. Top, if desired, with your favorite taco toppings such as sour cream, chopped red onion and shredded lettuce.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 41.1 g, Cholesterol 79 mg, Fat 27.8 g, Fiber 7.8 g, Protein 29.8 g, SaturatedFat 8.3 g, Sodium 307.1 mg, Sugar 3.2 g

TACO RICE



Taco Rice image

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

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

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 instant rice, cooked
Tortilla chips
Optional toppings: shredded cheddar cheese, kidney beans, sour cream, sliced ripe olives

Steps:

  • 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.

Nutrition Facts : Calories 320 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1374mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.

TACO RICE



Taco Rice image

Provided by Beth Moncel

Categories     Rice     Side     Kid-Friendly     Dinner     Simmer     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 teaspoon salt
2 tablespoons tomato paste
2 cups long-grain white rice

Steps:

  • In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water.
  • Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes.
  • Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more.
  • Remove the lid, fluff the rice with a fork, and serve.

EASY MEXICAN RICE



Easy Mexican Rice image

Mexican Rice is one of those dishes that are not only super simple to make but are so versatile as well. And with this Easy Mexican Rice recipe, it's certain to become a staple in your weekly meal planning.

Provided by Shannon Acheson

Time 45m

Number Of Ingredients 11

1 1/2 cups long grain white rice
1/4 cup oil
1 tbsp minced garlic
1 medium onion, finely diced
1/4 cup tomato sauce
2 to tomato bouillon cubes, mashed
1/4 tsp salt
1 bag of frozen carrots and peas
3 1/4 cup water
3 whole jalapeno peppers, diced
1 tsp cayenne

Steps:

  • Rinse and drain the rice.
  • Turn your stove onto medium to high.
  • In a large saucepan add the oil, and rice.
  • Stir to combine.
  • Cook over medium heat, stirring frequently.
  • Once the rice is lightly golden brown, add tomato sauce, garlic, and diced onion to the pan.
  • Stir.
  • Add the tomato bullion cubes, salt, carrots, peas, cayenne, and water.
  • Stir to combine.
  • Add jalapeno peppers
  • Stir
  • Bring to a boil, then cover, reduce heat to low and cook for about 25 minutes.
  • Remove from heat and set to the side for 5 minutes.

Nutrition Facts : Calories 163 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 243 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

TACO RICE



Taco Rice image

This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe.

Provided by MOTOR MOUTH

Categories     Side Dish     Rice Side Dish Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix
1 ½ cups uncooked instant rice
1 (6 ounce) can black olives, drained and chopped
1 cup shredded Cheddar cheese
1 cup sour cream

Steps:

  • In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
  • Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
  • Stir in cheese and olives; mix well. Serve with sour cream.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 42.6 g, Cholesterol 55 mg, Fat 26.4 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 1391.8 mg, Sugar 3.7 g

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