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

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

I was surprised to find that there is no recipe for this already on here. This was a staple "fast food" to eat after a night of fun in Okinawa. It is a great alternative to taco salad!

Provided by Jessica K

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 medium onion, diced
3 garlic cloves, minced
1 (1 ounce) packet taco seasoning mix
2 cups rice, cooked
16 ounces cheese, shredded (mexican or cheddar, whatever flavor you want)
salsa, optional, however much you want
lettuce, shredded (optional)
tomatoes, diced (optional)

Steps:

  • Brown ground beef in skillet over medium-high heat. Add onion and garlic when it is almost cooked through, or not very much pink left. Cook till meat is done. Add taco packet seasoning. Follow directions on packet as to how much water to add and how long to simmer.
  • When meat is done put over rice in either one big bowl or in individual bowls. Top with salsa and sprinkle with cheese, lettuce, and tomatoes, and whatever other toppings you wish. Enjoy!

Nutrition Facts : Calories 979.7, Fat 45.4, SaturatedFat 24.3, Cholesterol 149.8, Sodium 1174.1, Carbohydrate 88.8, Fiber 1.6, Sugar 0.6, Protein 50.1

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

TACO RICE CASSEROLE



Taco Rice Casserole image

I love this taco rice casserole. It's easy to make, and most of the ingredients are usually on hand. Kick it up with dashes of hot sauce.

Provided by Dave M

Categories     Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 14

1 pound ground beef
1 cup chopped celery
½ cup chopped onion
1 (14.5 ounce) can diced tomatoes
1 ¼ cups water
1 cup uncooked long-grain rice
1 cup salsa
1 (4.5 ounce) can diced green chilies, drained
¼ cup sliced black olives
1 ½ teaspoons beef bouillon granules
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
  • Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
  • Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 341.7 calories, Carbohydrate 33.6 g, Cholesterol 58 mg, Fat 13.8 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 6.1 g, Sodium 972.9 mg, Sugar 4.8 g

BEEF TACO RICE SKILLET



Beef Taco Rice Skillet image

Mexican skillet dinner ready in 30 minutes! Enjoy this delicious ground beef, rice and vegetables dish made using Old El Paso® taco seasoning and whole kernel corn.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 1/2 cups water
1 cup Old El Paso™ Thick 'n Chunky salsa
1 cup frozen whole kernel corn (from 1-lb bag)
1 1/2 cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese (3 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
Sour cream, if desired

Steps:

  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
  • Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 4 g, TransFat 1 g

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.

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