Taco Rice Skillet Recipe

When it comes to tacos and burritos, my taste is very, very basic. I don’t even like lettuce on them. I’m usually meat, cheese, salsa, sour cream and that’s it. Well when we started going to our now favorite burrito place, I was introduced to so many other choices. In all honesty I only usually add 2 more things to my burrito-rice and corn.

I have shared several recipes with taco seasoning in them on the blog because it is a flavor profile we love. Layered Taco Pie, Crockpot Chicken Tacos and Nachos, and Nacho Casserole are 3 of our favorites! It was time for something new, and I got thinking about the rice I get in my burrito and that’s all it took to create the Taco Rice Skillet Recipe.

I love that Taco Rice is so versatile. You can eat it as an entree drizzled with queso. You can eat it as a side dish with some grilled chicken or steak. You can add it to your taco bar for a new flavorful and filling addition. You can dip tortilla chips into it. There are so many ways to enjoy Taco Rice, how would you eat it?

I chose to make this dish in my large saute pan for two reasons, it has tall sides and a lid. The lid is crucial to this dish, don’t try to just cover the pan with aluminum foil. The lid hold in the heat and steam and allows the rice to cook properly. You don’t want to serve crunchy rice so make sure you have a pan with a good lid.

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Taco Rice

Taco Rice is a versatile dish brimming with Mexican flavor. It can be and entree, side dish, dip, or served on a taco bar!

Course: Entree, Side Dish

Cuisine: Mexican

Keyword: rice, taco

Servings: 6 servings

Author: cindy

Ingredients

• 1 lb ground beef
• 1/8 tsp salt
• 1/4 tsp pepper
• 1 1/4 cups white rice uncooked
• 1 pkg taco seasoning
• 3 1/2 cups chicken broth

Instructions

1. Place the ground beef n your large skillet or saute pan, add the salt and pepper on top of the meat.

2. Turn the burner to medium-high heat and cook and crumble the meat until no pink is left.

3. Reduce heat to medium, do not drain grease.

4. Add the taco seasoning and rice to the meat and mix together.

5. Pour in the chicken broth and stir.

6. Bring to a boil then cover and reduce heat to low.

7. Cook for 25 minutes, until rice is tender, stirring occasionally.

8. Serve as an entree with a queso drizzle, with tortilla chips as a dip, as a side to grilled meat, or as an additional topping on your taco bar!

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