Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 2 cups water
- 2 cups Minute Rice (uncooked)
- 1 cup salsa (mild, medium, or hot based on your preference)
- 1 cup shredded cheddar cheese (you can also use a Mexican cheese blend)
Optional toppings:
- Sour cream
- Chopped green onions
- Diced tomatoes
- Sliced black olives
- Fresh coriander (cilantro)
Instructions
1. Cook the Ground Beef
In a large skillet over medium-high heat, add the ground beef. Break it apart with a wooden spoon and cook until fully browned, about 6 to 8 minutes. Stir frequently to ensure even browning. Once cooked, drain any excess grease from the pan.
2. Season the Beef
Sprinkle the taco seasoning over the cooked beef and stir well to coat the meat evenly. Pour in the 2 cups of water and bring the mixture to a simmer. Let it cook for 2 to 3 minutes, stirring occasionally to ensure the seasoning dissolves and blends into the beef mixture.
3. Add the Rice and Salsa
Once the beef mixture is simmering, stir in the uncooked Minute Rice and the salsa. Mix thoroughly so that the rice is well distributed and the salsa is evenly combined with the meat.
4. Cook the Rice
Cover the skillet with a lid and reduce the heat to low. Let the mixture simmer for about 5 minutes, or until most of the liquid is absorbed and the rice has softened. Remove from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and finish cooking.
5. Add the Cheese
After the rice is fully cooked, uncover the skillet and sprinkle the shredded cheddar cheese over the top. Cover again and let the residual heat melt the cheese, about 2 to 3 minutes.
Serving Suggestions
Serve the taco rice hot, directly from the skillet, or spoon it into individual bowls. Add your favourite toppings such as a dollop of sour cream, a sprinkle of chopped green onions, diced tomatoes, or black olives. You can also serve it wrapped in warm tortillas or spooned over a bed of lettuce for a taco salad-style meal.
Storage and Reheating
Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water if needed to prevent drying out. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
Tips and Variations
- Spicy version: Use hot salsa or add a dash of chilli flakes or jalapeños.
- Add vegetables: Stir in corn, black beans, or chopped bell peppers with the rice for extra nutrition and texture.
- Cheese options: Mix in pepper jack, Monterey Jack, or a three-cheese Mexican blend for added flavour.
- Make it creamy: Stir in a few tablespoons of sour cream or cream cheese at the end for a richer consistency.
This Taco Rice is a versatile and crowd-pleasing dish that’s perfect for quick dinners or potlucks. It’s filling, customisable, and requires minimal cleanup, making it a go-to recipe for busy evenings.