Taco Rice Recipe
This Taco Rice Recipe transforms basic taco ingredients into a comforting fusion dish served over fluffy rice, perfect for busy weeknights.
Ingredients
- 1 pound ground beef (80/20)
- 1½ cups long-grain white rice
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumi
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2¼ cups beef broth
- 1 can (14.5 oz) canned diced tomatoes, drained
- 1½ cups shredded cheddar cheese
- 3 cups iceberg lettuce, shredded
- 1 cup cherry tomatoes, halved
- ½ cup sour cream
- 3 green onions, sliced
Instructions
- Rinse the rice under cold water until the water runs clear.
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned.
- Add the diced onion to the beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the meat mixture. Stir constantly for 1 minute.
- Add the rice to the pan and stir for 2 minutes.
- Pour in the beef broth and add the drained diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- Remove from heat and let stand covered for 5 minutes.
- Fluff the rice with a fork and stir in half of the shredded cheese until melted.
- Serve topped with shredded lettuce, cherry tomatoes, remaining cheese, sour cream, and sliced green onions.
Notes
This recipe is budget-friendly and versatile. You can add jalapeños for spice, black beans for extra protein, or use cauliflower rice for a low-carb version. Store leftovers in the refrigerator for up to four days.