Taco Rice—a flavorful twist on a side dish made even more delicious with the inclusion of corn, peas, onion, and, of course, taco seasoning.
There are two types of people in this world: those who are happy going through life eating plain ol’ rice week in and week out, and those who thirst for something different, who know deep in their hearts that color and spice can lie deep in their rice cookers. With this recipe, I salute you!
While this recipe does start with basmati rice, it’s notable for where it goes. Mexican spices, peas, onions, and corn make it the perfect dinner companion to tacos (natch!), as well as a plethora of dishes of Latinx origin. I’ve made Spanish Rice before, which uses tomato sauce, as well as Mexican Cauliflower Rice, which replaces the grain with the vegetable, but I have never really done a Mexican-spiced rice dish. Try it out and see whether it hits the mark!
Is taco rice healthy?
Yes, this taco rice is healthy. It features, for the most part, whole ingredients. The only thing to watch out for is the sodium level. To combat this, choose a reduced-salt stock and seasoning. Rice itself is loaded with carbs, so you should decide whether it suits your diet. Speaking of which, it is suitable for Mediterranean, gluten-free (check that the seasoning is gluten-free), and vegetarian (if you replace the chicken stock with vegetable stock) diets.
What is in taco seasoning?
Taco seasoning is closely tied to Mexican cuisine (or, at least, Americans’ interpretation of Mexican cuisine), so you’re gonna get some heat. To bring said heat, the seasoning could pack some or all of the following: chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne pepper, red pepper flakes, salt, and black pepper. Take a gander at the ingredients to know for certain and confirm whether it agrees with your diet; some packages include some rather surprising ingredients.
How to prep and store taco rice?
Let the rice cool completely then put it in an airtight container. You can keep it in the fridge for up to 4 days. To reheat, use a microwave or in a pan on the stove on LOW heat. I don’t recommend freezing it, as the rice will lose its integrity and turn to mush when thawing.
Serving Suggestions
Mexican Scrambled Eggs: Give your brunch a theme and use this egg dish as a side with your rice.
Mexican Keto Ground-Beef Casserole: Packed with creaminess and flavor, this casserole can be the entrée to your rice, or you can mix your rice in with it.
Simple Mexican Coleslaw: Two sides for the price of, well… two, but it’s worth it once you try this coleslaw!
Mexican Martini: Because you need SOMETHING to sip on while cooking.
Ingredients
- 1 cup basmati rice
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1/2 onion chopped
- 1 tbsp taco seasoning
- 2 cup chicken stock
- 1/4 cup corn drained
- 1/4 cup green peas
- 1 tsp lime juice
- 2 tbsp cilantro chopped
Instructions
- Heat the vegetable oil on MED-HIGH in a medium-sized pot. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds.
- Add the basmati rice and taco seasoning. Stir to combine. Add the chicken stock. Bring the mixture to a boil then reduce the heat to LOW. Cover the pot with a lid and let simmer for 10-12 minutes.
- Once the rice is cooked, add the corn and green peas. Remove from the heat, and let it sit for 10 minutes. Stir in the chopped cilantro and lime juice.
- Garnish with more cilantro leaves.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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