Hey guys! It’s been a little quiet around the blog this week because of chaos elsewhere and the fact that I lost my internet connection for a couple of days (my worst nightmare). BUT I’m still keeping up with my meal prep and to prepare for that this week I made a big batch of Taco Rice. What is Taco Rice? It’s simply rice that has been seasoned with the same herbs and spices that I’d use to season taco meat. I’ve made several versions of this in the past, but this time I kept it simple and made it vegan-friendly!
How to Serve Easy Taco Rice
What can you do with taco rice? Welllllllll just about everything. Serve it as a side with beans like what you get at a Mexican restaurant (Mexican-American, that is), use it to fill a burrito, or build a delicious bowl meal on top of it. This rice is flavorful, but neutral enough to serve as a base for several different dishes. Here are some recipes that you can serve with Taco Rice:
Don’t Skip the Fat
What makes this taco rice extra yummy? The fat. #sorrynotsorry. I used a neutral oil, but you could use whatever type of oil or fat you like best, just as long as there’s enough to lightly coat every grain of rice and make it absolutely deee-lish.
Easy Taco Rice
Servings 6 1 cup eachIngredients
- 2 Tbsp cooking oil ($0.08)
- 1 small onion ($0.32)
- 1 clove garlic ($0.08)
- 2 cups long grain white rice* ($1.32)
- 1/2 Tbsp chili powder** ($0.15)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp oregano ($0.02)
- 3 cups water ($0.00)
- 1 tsp salt ($0.05)
- 2 green onions, sliced ($0.20)
Instructions
- Finely dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a medium sauce pot. Sauté the onion and garlic over medium heat until the onions are soft and transparent.
- Add the uncooked rice, chili powder, cumin, and oregano to the pot. Continue to stir and cook for about 2 minutes to toast the rice and spices. You should hear the rice making crackling noises.
- Finally, add the water and salt, and give everything a brief stir. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. As soon as it reaches a full boil, turn the heat down to low, or slightly above low, and let it simmer for 15 minutes.
- After 15 minutes, turn the heat off and let it sit for 10 minutes without removing the lid. After letting it rest for 10 minutes, fluff the rice with a fork. Sprinkle sliced green onions over top just before serving.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How to Make Taco Rice – Step by Step Photos
Begin by finely dicing one small onion and mincing a clove of garlic. Add the onion and garlic to a medium sauce pot with 2 Tbsp of your preferred cooking oil (I just used canola). Sauté the onion and garlic over medium heat until the onions are soft and transparent.
Add 2 cups uncooked white long grain rice, along with 1/2 Tbsp chili powder, 1/2 tsp cumin, 1/4 tsp oregano, and 1 tsp salt. Continue to stir and cook the rice and spices for about 2 minutes. This will toast the rice and spices and enhance their flavor. You should hear the rice making crackling noises.
Add 3 cups of water and give the pot a brief stir. Place a lid on the pot, turn the heat up to medium-high, and let it come to a boil. Once it reaches a full boil, turn the heat down to low (or just slightly above low) and let the pot simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice sit with the lid in place for 10 minutes. Finally, uncover the rice and it should look a little like the photo above. :)
Fluff the rice with a fork to redistribute the spices and onions which probably floated to the top.
Sprinkle sliced green onions over the Taco Rice just before serving. And try not to eat spoonfuls right out of the pot. :P
Would it be ok to use long grain brown rice?
Yes! Just adjust the water and cook time. Just check the package for reference.
Easy taco rice recipe , Could this be done with precooked rice?
Thx
You would need to use a different technique for pre-cooked rice. I’d need to test out some options before offering advice.
This recipe is less flavorful than I expected–I wouldn’t use it on its own, but it makes a great “canvas” for other recipes like burrito bowls or a bed for grilled chicken. I recommend doubling or tripling the spice amounts.
Use chicken or vegetable broth. It’s perfect.
I would like to know if you could do this recipe in a rice cooker?
Love all your Recipes have made quite a few now. Thank you so Much!
Yes, you definitely can! :)
I’ve been making this recipe at least once a month (and sometimes more than once a week!) for the past 2.5 years or so, so I have learned the tricks of this recipe!
It is so important to use as much oil and salt as the recipe calls for – I tried to make it a little healthier by cutting down and it was not nearly as good! You can probably cut back on the oil and it would still be okay, but the salt really is key to bringing out the flavors.
The longer you let the onion cook, the better – it helps get the pan nice and hot to toast the rice and spices.
I personally double the oregano and do heaping measurements of the spices to pack a little more flavor in.
This recipe is good for everything from those make-ahead bean and cheese burritos to rice and bean bowls to just eating with a spoon over the pot because it’s that good!
Following up on my previous review to add how I do this in my instant pot now! I sauté the onion and toast the rice and spices in my instant pot on the sauté function, then turn it off, add the water and salt, stir, and pressure cook on high for 3 minutes. Let it natural pressure release for 10 minutes, stir, and it’s just like stove top but faster and more hands-off!
I barely know how to cook so I really Love budget bytes for your practicality and the easy flexibility in the way your instructions are written!
Made this in an instant pot with a little extra garlic, onion, spices, and salt. Yum!
Used the instant pot sauté function, then added 1.5 cups water for every 1 cup of long grain white rice.
Then cooked on high pressure for four minutes followed by a quick release of the pressure.
Easy and a nice change from plain white rice. It makes a lot, so will be making some of your suggested recipes later this week.
I made this with brown jasmine rice in my Instant Pot and it came out wonderfully. My method:
Follow the instructions for sautéing the veg, using the sauté function on the IP.
I used the given amount of spices, but only 1 cup of brown rice. Toast the rice and spices.
Cancel the sauté. Add 1.5 cups water, .5 tsp kosher salt and 1 tsp chicken better than bouillon.
Cook at high pressure for 22 minutes, natural release.
Fluff and serve.
I dont know who told you this was good but they were not honest. This taste like it came out of the “I’m white and I don’t know what seasoning is” Cookbook. So, in one word BARF.
Wow. Rude. Constructive criticism is one thing, being plain old rude is another.
Wow! How nasty. Why not just use the spices as guidelines. This isn’t baking—you don’t need to be exact with the spice measurements. A lot of things can affect spice potency as well. If it’s fresh, a little goes a long way. If it’s been in a cupboard for years, yeah, it’ll be bland.
We made this to go with the crispy black bean and beef tacos. So delicious. We forgot to set the timer for the rice right away and guessed about halfway through the cooking N waited through the sitting time. It all turned out just fine. We had some limes in the house and added the juice, plus we added a little salsa too.
I made this recipient with EXACT measurements of everything requested. It was still half cooked when finished (I timed everything) and tasted bland as bland. I have no idea why this has good reviews. You couldn’t even taste spice. In the end I put heaps more spices in and water and restarted the cooking process. Still not great.
This rice is sooo good! Why would anyone use a boxed mix after making this?
My entire family loves this recipe, which should tell you something. I have the picky one, the it’s too spicy one, the one who only eats white rice….. and they all love this.
It goes with most any main dish.
Ever since I first cooked this it has been a staple in our household. I remember me and my boyfriend standing over the stove eating forkfuls out of the pan because it was so good we didn’t wanna grab a plate!
Out of laziness, however, we have gone rogue to make this more of a complete meal with no extra steps.
I brown some hamburger and then cook the onion and a green pepper choped, and then when we dump the water in I also add those and a can of corn and a can of black beans and some salsa. I double the spices to compensate, but it becomes this perfect delicious burrito filling!
Thank you for the inspiration and the delicious recipes over the years.
Very good made as is with brown rice (2 cups rice, 4 1/4 cup water)! I would make again and add bouillon as mentioned by other reviewers.
Did you boil longer in addition to increasing the water with the brown rice?
So Delicious! Super easy to prepare and very tasty. This is a keeper recipe for me.