The Best Taco Rice Recipe
I remember the first time I made taco rice. It was one of those spontaneous weeknight dinners where I pulled together whatever I had in my pantry. Ground beef, rice, taco seasoning, and some leftover corn and tomatoes turned into a dish so bold and comforting, I knew it had to be shared. This recipe quickly became a staple in my kitchen because it’s delicious, easy, and makes everyone at the table happy.
What makes taco rice so lovable is its blend of flavors and textures. The rice soaks up all the spiced juices from the meat, the corn adds sweetness, and the tomatoes give it a slight tang. Every bite is hearty and satisfying. Over time, I’ve tested different versions and landed on this one as the ultimate combination of simplicity and bold taste.
I also love how versatile this dish is. It’s great for meal prep, works perfectly as a taco filling, and even makes a great burrito bowl base. It’s a dish that doesn’t ask for much but gives back a whole lot in flavor. If you’re into flavor-packed, one-pan meals, you might also enjoy The Ultimate Taco Casserole Recipe and Calabacitas con Carne Molida en Salsa Verde for equally satisfying weeknight dinners.
Why You’ll Love This Taco Rice Recipe
This taco rice recipe brings together the best of both worlds: the comfort of seasoned rice and the savory delight of taco meat. You’ll love it because it’s quick, requiring minimal prep and just one skillet. It’s budget-friendly without compromising on flavor. Plus, it’s family-approved and kid-friendly, making it a win for busy households.
Not only is it delicious the day you make it, but the leftovers are just as good, if not better. The ingredients are easy to find, and chances are you already have most of them at home. Whether you’re cooking for two or feeding a crowd, this taco rice will be your go-to weeknight winner.
How to Make the Best Taco Rice Recipe
Step 1: Cook the Ground Beef
Start by browning one pound of ground beef in a large skillet over medium-high heat. Break the meat apart with a wooden spoon and cook until it’s fully browned and no longer pink. Drain any excess fat.
Step 2: Add Seasoning and Aromatics
To the cooked beef, add one diced onion and two cloves of minced garlic. Stir and cook for another 2-3 minutes until fragrant and softened. Sprinkle in one packet of taco seasoning and stir to coat the meat evenly.
Step 3: Stir in Tomatoes and Corn
Add one can of diced tomatoes (undrained) and one cup of frozen or canned corn. Stir everything together, allowing the mixture to simmer for about 2 minutes.
Step 4: Add Rice and Liquid
Pour in one cup of long-grain white rice and two cups of beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Step 5: Fluff and Garnish
Once the rice is tender, fluff it with a fork and top with chopped fresh cilantro. You can also sprinkle shredded cheese over the top if desired.
Recipe Variations and Possible Substitutions
You can swap the ground beef for ground turkey or chicken for a lighter version. For a vegetarian take, use black beans or lentils instead of meat. If you prefer brown rice or quinoa, just adjust the liquid and cooking time accordingly.
Spice things up by adding diced jalapeños or a splash of hot sauce. You can also toss in chopped bell peppers or zucchini to increase the veggie content. For a cheesy twist, stir in shredded cheddar or a Mexican cheese blend during the last few minutes of cooking. And if you’re short on taco seasoning, a homemade blend of chili powder, cumin, paprika, onion powder, and oregano works just as well.
Serving and Pairing Suggestions
Taco rice is so flexible when it comes to serving. I love it as a stand-alone main dish with a dollop of sour cream and a few slices of avocado on top. It also makes a hearty filling for burritos or tacos. For a low-carb option, serve it over a bed of shredded lettuce with a drizzle of lime crema.
For side dishes, think simple and fresh. A side of guacamole and chips, Mexican street corn, or a tangy cucumber salad balances the warmth and depth of the taco rice perfectly. Don’t forget a chilled glass of agua fresca or a light beer to complete the experience.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Taco rice also freezes well—just portion it out into freezer-safe containers and store for up to 2 months. To reheat, microwave individual portions for 1-2 minutes, stirring halfway through. For larger portions, reheat in a skillet over medium heat with a splash of broth or water to loosen it up.
Frequently Asked Questions
How spicy is this taco rice?
The base recipe has a mild kick, but you can easily increase the heat by adding hot sauce, chili flakes, or jalapeños to taste.
Can I use instant rice?
Yes, just adjust the cooking time and liquid amount according to the rice package instructions. Instant rice will cut down the simmering time significantly.
Is this recipe gluten-free?
It can be! Just make sure your taco seasoning and broth are gluten-free, and you’re good to go.
What protein substitutes work well?
Besides ground turkey and chicken, you can use crumbled tofu, black beans, or lentils for a plant-based version.
Can I double this recipe for meal prep?
Absolutely. Double all the ingredients and use a larger skillet or pot. It’s a fantastic option for batch cooking and meal prepping lunches for the week.
Related Recipe You’ll Like
If you enjoyed this taco rice recipe, there are plenty of other dishes on my site that you’ll want to try next. One standout is Taco Spaghetti Casserole, a fun fusion of taco flavors and creamy pasta comfort. It’s perfect for busy nights and just as family-friendly.
Another must-try is The Ultimate Taco Casserole, loaded with ground beef, cheese, and layers of tortillas for that classic baked goodness. For a unique variation, explore Calabacitas con Carne Molida en Salsa Verde, a hearty and healthy mix of zucchini and ground beef in a flavorful green sauce.
All of these recipes bring the same ease and satisfaction you found in the taco rice, with different spins to keep your meals exciting and delicious.
Save and Share This Recipe for Later
Don’t forget to save this taco rice recipe to your Pinterest board so you can come back to it any time. It’s the kind of meal you’ll want to make again and again. Whether you’re pinning, sharing the link with a friend, or posting your plate on Instagram, every share helps others discover this tasty favorite.
If this recipe made your dinner routine easier or tastier, I’d love for you to spread the word. Hit that share button, send it to someone who needs dinner inspiration, or bookmark it for the next time you’re short on ideas but craving flavor.
The Best Taco Rice Recipe
This flavorful taco rice recipe is a one-pan wonder packed with seasoned ground beef, sweet corn, tangy tomatoes, and fluffy rice. Perfect for busy weeknights, it's an easy and hearty dish that comes together in under 30 minutes. Ideal for meal prep, taco night, or as a comforting dinner, this recipe combines bold Tex-Mex flavors in a family-friendly way. The dish is versatile and can be served as a main, used as a taco or burrito filling, or transformed into a burrito bowl.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can diced tomatoes (with juice)
- 1 cup corn (frozen or canned)
- 1 cup long-grain white rice
- 2 cups beef broth
- Fresh cilantro, chopped (optional)
- Shredded cheese (optional)
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart as it cooks. Drain excess fat.
- Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until softened.
- Stir in taco seasoning until the beef is evenly coated.
- Add diced tomatoes and corn. Stir and simmer for 2 minutes.
- Pour in rice and beef broth. Bring to a boil, then cover and reduce heat to low. Simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Fluff with a fork and garnish with chopped cilantro and shredded cheese if desired. Serve hot.
Notes
- You can substitute ground turkey, chicken, or plant-based crumbles for ground beef.
- Adjust spice level by adding hot sauce or jalapeños.
- For a cheesy version, stir in shredded cheese before serving.
- Use instant rice to cut cooking time, adjusting liquid as needed.
- Leftovers store well in the fridge for up to 4 days and freeze up to 2 months.
