Taco Rice

Taco Rice is a delightful fusion dish that brings together the comforting textures of rice and the bold, zesty flavors of taco seasoning. Originating from the beautiful island of Okinawa, Japan, this dish has become a staple for many who crave a quick, delicious meal that packs a punch. With its vibrant colors and satisfying ingredients, Taco Rice is not just a meal; it’s a celebration of flavors that can be enjoyed by the whole family. Let’s dive into why you should make this dish tonight!

Top Reasons to Make Taco Rice

• Quick & Easy: Taco Rice can be prepared in under 30 minutes, making it a perfect weeknight meal.
• Flavorful: The combination of taco seasoning with fresh ingredients creates a mouthwatering experience.
• Versatile: Customize your Taco Rice with your favorite toppings, such as avocado, cheese, or salsa.
• Healthy Options: Packed with vegetables, this dish can be made healthier by adding more greens or using brown rice.
• Kid-Friendly: Kids love the combination of flavors, and it’s a fun meal to prepare together.

What’s in the Bowl

• 1 cup basmati rice: A fragrant rice that cooks up fluffy and tender.
• 1 tbsp vegetable oil: Used to sauté the aromatics and adds richness.
• 2 cloves garlic, minced: Fresh garlic provides a punch of flavor that is essential to the dish.
• 1/2 onion, chopped: Sweet onions add depth and sweetness.
• 1 tbsp taco seasoning: The star ingredient that brings all the flavors together.
• 2 cups chicken stock: Adds moisture and richness to the rice; feel free to use vegetable stock for a vegetarian option.
• 1/4 cup corn, drained: Sweet and crunchy, corn adds a lovely texture.
• 1/4 cup green peas: A pop of color and nutrition.
• 1 tsp lime juice: Brightens up the entire dish.
• 2 tbsp cilantro, chopped: Fresh cilantro adds a burst of freshness.

Prep & Cook Tools

• Medium saucepan: For cooking the rice and vegetables.
• Wooden spoon: To stir the ingredients together without scratching your cookware.
• Measuring cups and spoons: Essential for accuracy in your recipe.
• Chopping board and knife: For preparing the vegetables.

Taco Rice: From Prep to Plate

Step 1: Rinse and Soak the Rice

Begin by rinsing 1 cup of basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Soak the rice in water for about 15 minutes, then drain.

Step 2: Sauté the Aromatics

In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion is translucent and fragrant.

Step 3: Add the Rice

Stir in the drained basmati rice, coating it well with the oil, onion, and garlic mixture. Sauté for another 2 minutes to toast the rice slightly.

Step 4: Spice it Up

Sprinkle in 1 tablespoon of taco seasoning and stir to combine. This will infuse the rice with that signature taco flavor.

Step 5: Cook the Rice

Pour in 2 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.

Step 6: Add the Veggies

Once the rice is cooked, gently fold in the drained corn and green peas. Cook for an additional 2-3 minutes until the vegetables are heated through.

Step 7: Finish with Flavor

Remove the saucepan from heat and add 1 teaspoon of lime juice and the chopped cilantro. Stir well to combine all the flavors.

Texture-Safe Substitutions

• Brown rice: Swap basmati for brown rice for a nuttier flavor and more fiber.
• Quinoa: For a gluten-free option, substitute quinoa for the rice.
• Vegetable stock: Use vegetable stock instead of chicken stock for a vegetarian twist.
• Frozen vegetables: You can easily replace fresh peas and corn with frozen options for convenience.

Recipe Notes & Chef’s Commentary

Feel free to adjust the taco seasoning to your taste. If you like it spicier, add a pinch of cayenne pepper or some chopped jalapeños. For a creamier texture, you can stir in a dollop of sour cream or Greek yogurt just before serving. This dish is incredibly flexible, allowing you to include any leftover proteins you have on hand, such as shredded chicken or beef, to make it even more filling.

Cooling, Storing & Rewarming

Once prepared, Taco Rice can be cooled and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water and microwave for 1-2 minutes, stirring halfway through to ensure even heating. You can also reheat it on the stovetop over low heat, adding a bit of stock or water if it seems dry.

Reader Q&A

Can I use brown rice instead of basmati rice?

Yes! Just keep in mind that brown rice will require a longer cooking time. Adjust the liquid ratio to 2.5 cups of stock for every cup of brown rice.

What can I serve with Taco Rice?

Taco Rice is delicious on its own, but you can serve it with toppings like avocado, shredded cheese, salsa, or even a side of beans for a more complete meal.

Is Taco Rice a good meal prep option?

Absolutely! Taco Rice stores well and is perfect for meal prep. You can portion it out for lunches during the week for a quick and satisfying meal.

Can I make Taco Rice vegetarian?

Yes! Just substitute the chicken stock for vegetable stock, and you’re all set for a vegetarian-friendly version of Taco Rice.

Let’s Eat

Taco Rice is not just a dish; it’s an experience. It brings together bold flavors, vibrant colors, and comforting textures that everyone will enjoy. Whether you’re whipping it up for a busy weeknight dinner or serving it at a casual gathering, Taco Rice is sure to impress. Dive in and discover the delightful flavors of this unique fusion dish, and don’t forget to make it your own with your favorite toppings and variations. Happy cooking!

Taco Rice

This Taco Rice is a quick, delicious fusion dish packed with bold flavors and vibrant colors!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Fusion, Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Taco Rice:

• 1 cup basmati rice rinsed and soaked
• 1 tbsp vegetable oil
• 2 cloves garlic minced
• 1/2 unit onion chopped
• 1 tbsp taco seasoning
• 2 cups chicken stock or vegetable stock
• 1/4 cup corn drained
• 1/4 cup green peas
• 1 tsp lime juice
• 2 tbsp cilantro chopped

Equipment

• Medium saucepan
• Wooden Spoon
• Measuring cups and spoons
• Chopping board and knife

Method

 

Instructions:

1. Begin by rinsing 1 cup of basmati rice under cold water until the water runs clear. Soak the rice in water for about 15 minutes, then drain.
2. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion is translucent and fragrant.
3. Stir in the drained basmati rice, coating it well with the oil, onion, and garlic mixture. Sauté for another 2 minutes to toast the rice slightly.
4. Sprinkle in 1 tablespoon of taco seasoning and stir to combine.
5. Pour in 2 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
6. Once the rice is cooked, gently fold in the drained corn and green peas. Cook for an additional 2-3 minutes until the vegetables are heated through.
7. Remove the saucepan from heat and add 1 teaspoon of lime juice and the chopped cilantro. Stir well to combine all the flavors.

Notes

• Customize with your favorite toppings like avocado or cheese.
• For a healthier option, use brown rice or add more vegetables.
• This dish stores well in the fridge for up to 3 days.