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Taco rice recipe

Taco rice recipe


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  • Recipes
  • Dish type
  • Side dish

This rice dish is embellished with tomato puree, chopped olives, cheese and taco seasoning to make the perfect rice for tacos.

2 people made this

IngredientsServes: 4

  • 400ml chicken stock
  • 225g tomato passata
  • 1 sachet taco seasoning mix
  • 140g easy cook white rice
  • 175g black olives, drained and chopped
  • 120g grated Cheddar cheese
  • 225g soured cream

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. In a large pot, bring chicken stock, tomato passata and taco seasoning to the boil.
  2. Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 to 10 minutes, or until rice is tender.
  3. Stir in cheese and olives; mix well. Serve with soured cream.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by Miss Diane

This recipe is yum! Hubby loves it just the way it's written. Only thing I did different was followed the directions on the rice box...add rice, simmer for 5 min then let sit covered for 5 min. I've also added different things from time to time....brown instant rice, corn instead of black olives, a little onion. Really whatever you like in your Mexican rice. But the basic recipe is very good-12 Mar 2018


Taco Rice Skillet

Serve this meatless Taco Rice Skillet for Taco Tuesday or any night as a filling for a burrito. It’s ready in 20 minutes yet packed with flavor and cheese.

PREP TIME 5 mins COOK TIME 15 mins TOTAL TIME 20 mins


Nutrition

I made this as a main meal and it was awesome! Also added some sliced jalapeno's and sour cream on top with shredded sharp cheddar!

Used this as a filling in tacos. YUM.

Good spanish style rice. I added chopped green bell pepper that I sauteed with the onion and meat.

I made this recipe sclaed down to 8 people. It turned out surprisingly good. I do not "cook" too much and it did not dawn on me that 6 cups of cooked rice is a lot different than 6 cups of uncooked rice. From what I am able to discern online, approximately 1 cup of uncooked = 3 cups of cooked. Next time I make this, I am definitely going to make sure I go for the uncooked measurment. I ended up with way too much rice, but it was still good. I also added two tablespoons of minced garlic to the meat when cooking it and added sour cream and for cheese, used "taco cheese" and topped it all off with picante sauce. everyone in the family loved it, so I am sure it will be even better with the correct amount of rice. I will comment again and rate the dish once I have used the correct amount of rice..even though I used way too much rice, as I said, everyone still liked it.


Mexican Side Dish for Tacos, Burritos, and Bowls

As I mentioned, I usually make this tasty taco rice as a side dish for tacos, burritos, or enchiladas.

You can even use this rice as a filling for your tacos or burritos.

My kids are not huge fans of the texture of meat, so, I often add this rice to a flour tortilla along with some cheese. It’s a great vegetarian side dish that tastes amazing.

You can also use this taco rice as an ingredient for burrito bowls.

Add some shredded lettuce, pico de gallo, cheese, avocado or sour cream to complete the bowl.

My friend Stacie’s slow cooker black beans would also taste amazing paired with this taco rice.


Easy Taco Rice

I don’t know about you, but I’ve been all about quick and easy dinners these days. Maybe it’s because I’ve been cooking nonstop or the fact that because of quarantine, I can’t just go out and grab whatever dinner I want.

Yesterday as I was flipping through my dinner recipe collection, I pulled out this recipe for Taco Rice (or Takoraisu as they say in Okinawa!)

My sister gave me this recipe while stationed in Okinawa, Japan. I found the combo a bit strange a Tex-Mex meets Japanese tease? Interesting.

Taco rice was all the rage at a restaurant called The Banyan Tree on her military base. She’d tell me stories about the crazy typhoons, delicious food, beautiful scenery, and friendly people of Okinawa, Japan. I couldn’t wait to experience a taste of her new world.

That was many years ago, and Taco Rice has become a part of our regular dinner line up for busy days. It’s one of those recipes that’s so easy to make with everyday ingredients. It’s a nice change to Taco Night (move over chicken taco salad) and was a great addition when we were studying Okinawa for homeschool!

Authentic Okinawan Taco Rice?

I can no longer call this recipe traditional Okinawan Taco Rice, though. I’ve strayed from the original recipe quite a bit, adding things that my family prefers. We’ve replaced the “pizza cheese” (similar to mozzarella) as they say in Okinawa with mild cheddar or Colby Jack. I also add on a ton of toppings instead of the traditional tomatoes, lettuce, cheese, sour cream and salsa.

Oh, and I also use boiled long-grain rice like Basmati (our favorite rice) instead of steamed short-grain Japanese rice. I also added more spices and less soy sauce to the meat mixture.

What toppings to use on Taco Rice?

Here are the toppings that my family likes on their taco rice, but feel free to use any of your favorite taco toppings. Keep it simple and classic or load it up!

1.Lettuce
2.Tomatoes
3. Cheese
4. Salsa
5. Avocados
6. Sour cream
7. Black Olives
8. Avocado

Best Taco Rice Tip: Mix it ALL UP!!

While taco rice looks so pretty arranged in layers on a plate, we’ve found the flavors really get amazing when you mix it all up! Sure it’s not the prettiest but when that rice gets coated in sour cream, salsa and guacamole and the cheese begins to melt under that hot rice and spicy beef….mercy! It’s a flavor explosion in your mouth!

Season the Rice or Not?

If you prefer more seasoning on your rice you can cook it in chicken broth. I usually just boil the rice in water seasoned with salt and pepper. Sometimes I’ll add in chopped cilantro and a splash of fresh lime when it’s done. Really though, it’s perfectly fine kept plain. The other flavors like the spicy beef, cheese and fresh toppings will give it a boost.

I hope you guys enjoy this simple recipe as much as my family does. Hopefully one day we will be able to go to Okinawa and experience the real thing!


Added by

Very easy and satisfying. I've been trying to lose a little weight, so I used nonfat cheese, low fat sour cream, and low sodium taco seasoning. The result was pretty bland. The cheese had no flavor. But that's the price one must pay when dieting, I suppose! It made a fairly large batch and filled my stomach. With non-dietetic ingredients, I can see this being both quick and delicious. A good recipe to have on stand-by for busy nights!

Easy to make and filling. It's like slurping the taco filling (plus rice) and then discarding the tortilla shell. A good go-to recipe when time is short.

My husband and I loved this. I added some extra taco seasoning and a can of drained pinto beans, plus some chili powder, and it was great. Next time I plan to cook, then spread cornbread mix on the top and bake for 15 mins.

Kids loved crunching their own chips on top. Added a can of drained pinto beans after the rice cooked since had them on hand. This is a good recipe for sneaking in a vegetable. Will try that next time.


Taco rice recipe - Recipes

This backpacking recipe spices up your evening meal with a cheddar cheese sauce and taco seasoning. The sign might say Mount Rogers, but you’ll be thinking Margaritaville when you lift the lid on Señor Glenn’s Mexican Beef & Rice. Extremadamente delicioso!

Ingredients:

  • ½ Cup instant or dried rice
  • ¼ Cup ground beef, dried
  • ¼ Cup combined bell peppers (assorted colors), onions, and tomatoes, dried
  • ¼ Cup black beans, dried
  • 1 tsp taco seasoning
  • 1 Tbsp + 1 tsp cheese mix
  • 1 Tbsp instant dry milk
  • 2 - 3 Slices dried jalapeños (optional)
  • 1¼ Cups water

Cheese Mix: The cheese mix for this backpacking recipe can be borrowed from a six ounce box of Back to Nature brand Spirals & White Cheddar Dinner or Annie’s Homegrown brand Bunny Pasta & Cheese. Look in the health foods section of your grocery store. These brands have no artificial preservatives, flavors, or colors. The cheese mix packet inside the box can be divided into three servings approximately 1 Tbsp + 1 tsp each. Use one third of the packet for this recipe and save the rest for other recipes. The macaroni can be saved for other meals as well. You could settle for the Kraft brand if you don’t mind a little artificial coloring.

Instant Dry Milk: I use Nestle Nido brand instant whole dry milk instead of the easier to find instant low fat milk varieties. The extra calories from the higher fat content in whole milk provide more energy for my long distance backpacking trips and I like the taste.

Taco Seasoning: Use store-bought packets of taco seasoning or make your own by combining 1 Tbsp Chili Powder, 1½ tsp Ground Cumin, ¼ Garlic Powder, ¼ tsp Crushed Red Pepper, ¼ tsp Dried Oregano, ¼ tsp Salt. Makes 5½ teaspoons. You only need a teaspoon for this recipe, but you can add more if you like it extra spicy.

Taco Mac: If you want to make another tasty backpacking meal with taco seasoning, try Taco Mac & Cheese.

For information about dehydrating ground beef and vegetables for this recipe, review the dehydrating meat or dehydrating vegetables pages.

Combine and pack cheese, milk, and taco powders in small plastic bags. Enclose with other ingredients in a larger plastic bag.

On the Trail:

Combine all ingredients except cheese, milk, and taco powders with water in pot and soak five minutes. Light stove, bring to boil, and cook for one more minute. Remove from stove, stir in cheese, milk, and taco powders. Insulate pot and wait ten minutes.

Serving Suggestions:

Mexican Beef & Rice can be spooned onto a tortilla and rolled up like a burrito. Add some slices of cheese if you carry it. This recipe will easily fill two burritos. Messy but tasty!

If you have some tortilla chips handy, scoop your meal out of the pot with chips or crumble chips over your Mexican Beef & Rice.


How to make taco beef and rice

  1. Over medium-high heat, heat a large non-stick skillet with deep sides.
  2. Brown ground beef, onion, garlic and taco seasoning.
  3. Add tomato sauce, salsa, brown rice and water.
  4. Boil and then reduce heat to medium.
  5. Cook, covered, until rice, about 10 minutes, until rice is tender.
  6. Remove skillet from the heat and fluff with a fork.
  7. Garnish with shredded cheese, chopped lettuce, sour cream, chopped tomatoes, sliced jalapenos and cilantro leaves
  8. Serve in a bowl, in taco shells or in tortillas!


Recipe Summary

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.


Add the ground beef to a large skillet heated to medium-high heat, season with taco seasoning, and cook until browned, crumbling while cooking. Remove from heat and drain fat from the skillet. Return to heat, reduce to low heat, and add the diced tomatoes with green chilies to the ground beef. Mix together, and cook until warmed throughout.

Assemble your bowl by putting a large scoop in the bottom of your bowl, then putting ground beef on top. Top the ground beef with the cooked black beans, shredded lettuce, cheese, salsa, guacamole, and sour cream to your taste. Garnish with freshly chopped cilantro and a squeeze of lime juice. Enjoy!



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