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    You are in: Home / Recipes / Taco Rice Recipe
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    Taco Rice

    Taco Rice. Photo by Chef #183299

    1/1 Photo of Taco Rice

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    Khandi Howard's Note:

    Here is the version of Taco Rice that we have made at our house. It came out of the freezer and tasted better than the day we made it I thought. I also boiled the ground beef. I made it because it was a recipe that my sister-in-law wanted to make when we were cooking together. My family liked it and so did I. I will definitely make this again. Khandi Taco Rice

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      ASSEMBLY Brown meat and drain.
    2. 2
      Combine meat, onion, taco seasoning packe t, cooked rice and tomatoes in saucepan.
    3. 3
      Simmer until thick - about 30 minutes.
    4. 4
      FREEZING & COOKING Cool, label, and freeze in bags or rigid containers.
    5. 5
      Also freeze a ziptop bag with 2 cups of shredded cheese for each meal.
    6. 6
      TO SERVE: Thaw completely.
    7. 7
      for taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream and the enclosed cheese. - - - - - - - - - - - - - - - - - - NOTES : I made with Uncle Ben's Rice. My kids rolled it up in warm tortillas to eat. I ate with fat free sour cream and salsa.
    8. 8
      It can also be used as a burrito filling.
    9. 9
      It was better than I expected.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on March 13, 2013

      45

      This is a good base recipe to start from if you're looking for a delicious vegetarian taco filling.

      To start, cook the two cups of rice. There's a perfect recipe for cooking brown rice here (http://www.saveur.com/article/Recipes/Perfect-Brown-Rice) that makes it come out perfect every time.

      The recipe is on the bland side, so to make it taste delicious I saute my onions with a can of diced chile peppers (4.25 oz) and an 11 oz. can of Green Giant white chipotle corn (or you can use Mexicorn) and add that into the cooked rice along with the taco seasoning and a can of salsa (16 oz) instead of the diced tomatoes. I also add about 4 oz of Taco Sauce and a can of black beans (rinsed) instead of beef. I use about 1 cup of cheese instead of two. You won't need to simmer it, but I put it in a dish and throw it in the oven to keep it warm. The changes make this recipe delicious when it's otherwise on the bland side.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2010

      55

      This was fabulous! I added a can of refried beans to mine and ate it wrapped up in warm flour tortillas with a little cheese. I'd really like this on lettuce as a taco salad too. Great recipe - easy and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2009

      45

      I tripled this to put in the freezer. I followed the recipe as written other then I didn't use the onion and I used crushed tomoatoes instead of diced. I used brown rice and mexican blend cheese. I took some for lunch today and it reheated nicely. I liked some of the other reviewers ideas and will try this with nachos and in a wrap. I froze in 2 cup containers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Taco Rice

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 566.8
     
    Calories from Fat 219
    38%
    Total Fat 24.3 g
    37%
    Saturated Fat 12.4 g
    62%
    Cholesterol 90.9 mg
    30%
    Sodium 293.0 mg
    12%
    Total Carbohydrate 56.3 g
    18%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.3 g
    13%
    Protein 28.6 g
    57%

    The following items or measurements are not included:

    taco seasoning mix

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