Description
The Best Taco Rice Recipe 🍚 – A mouthwatering fusion of Japanese and Mexican cuisine! This easy one-bowl meal is packed with flavor and ready in under 30 minutes. Perfect for meal prep or a quick dinner!
Ingredients
1 cup cooked white or brown rice (short-grain or medium-grain works best)
½ pound ground beef (or turkey/chicken for a leaner option)
1 tablespoon oil (vegetable or olive oil)
2 tablespoons taco seasoning (store-bought or homemade)
¼ cup water (to mix with taco seasoning)
½ cup shredded lettuce
½ cup diced tomatoes
¼ cup shredded cheese (cheddar or Mexican blend)
Optional Add-Ons for Extra Flavor:
½ avocado, sliced or mashed
¼ cup black beans or corn
2 tablespoons sour cream or Greek yogurt
1 tablespoon hot sauce or salsa
¼ cup crushed tortilla chips (for extra crunch)
Instructions
Step 1: Cook the Rice
Rinse 1 cup of rice under cold water until the water runs clear.
Cook according to package instructions (in a rice cooker or on the stovetop).
Fluff the rice and set aside.
Step 2: Prepare the Taco-Seasoned Meat
Heat 1 tablespoon of oil in a pan over medium heat.
Add ground beef and cook until browned, breaking it apart with a spatula.
Sprinkle 2 tablespoons of taco seasoning over the meat.
Pour in ¼ cup of water, stir well, and let it simmer for 5 minutes.
Step 3: Assemble the Taco Rice
In a bowl, add a generous scoop of warm rice.
Top with seasoned taco meat.
Add shredded lettuce, diced tomatoes, and shredded cheese.
Garnish with your choice of extras, like avocado, sour cream, and salsa.
Step 4: Serve and Enjoy!
Mix everything together before eating for the best flavor.
Serve with tortilla chips or a side of miso soup for a fusion twist.
Notes
Make it spicy: Add sliced jalapeños or extra chili powder to the meat.
Make it vegetarian: Use black beans, tofu, or lentils instead of ground meat.
Make it healthier: Swap white rice for brown rice or quinoa, and use Greek yogurt instead of sour cream.
Storage: Store leftover meat separately from the rice. Reheat before serving and add fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes