Taco Rice
Creamy, savory, and wildly satisfying — Taco Rice is the kind of weeknight dinner that feels like a warm hug.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 pound Ground Beef Raw
- 1 packet Taco Seasoning Unopened
- 2 cups Water Room temperature
- 2 cups Minute Rice Uncooked
- 1 cup Salsa Your favorite variety
- 1 cup Shredded Cheddar Cheese Freshly shredded for best melting
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes.
- Drain excess grease from the skillet to keep the dish from becoming oily. Return the skillet to the heat.
- Sprinkle the packet of taco seasoning over the browned beef, then add 2 cups of water. Stir well to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and stir in 2 cups of uncooked Minute Rice. Mix thoroughly so the rice is evenly distributed in the seasoned liquid.
- Cover the skillet with a tight-fitting lid and cook for about 5 minutes, or until the rice is tender and has absorbed the liquid. Check doneness — Minute Rice cooks quickly, so avoid overcooking.
- Remove the lid and stir in 1 cup salsa. Then sprinkle 1 cup shredded cheddar cheese over the top and stir gently until the cheese melts into the rice and beef mixture.
- Turn off the heat, taste, and adjust salt or pepper if needed. Serve hot with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can freeze cooked Taco Rice for up to 2 months in a freezer-safe container.