If there is one item I always tell new cooks to keep in their pantry - is rice. Especially quick-cooking rice like Minute Rice. It can be pulled out and added or mixed with so many other meals and it's doggone easy to get creative with. It beefs up meal time to make it more filling and you can add just about any flavor to it.
I love my Mom's Spanish Rice, so I figured, why not a taco version? And let me tell you, this turned out crazy good! And it made for awesome leftovers. I topped it with lettuce and tomato and later added a dollop of sour cream but that's not necessary to make this taste outstanding. This would make a great filling for burritos too!
1 pound ground beef
1 packet taco seasoning
2 cups water
2 cups Minute Rice, uncooked
1 cup salsa
1 cup shredded cheddar cheese
In a large skillet, brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water.
Stir well and allow mixture to come to a boil.
Turn down heat, then add in uncooked Minute Rice and stir.
Cover and cook for about 5 minutes (until rice is tender.)
Then remove lid and stir in salsa and cheese.
Turn off heat and it's ready to serve.
This meal can be served as-is or you can top with shredded lettuce, diced tomatoes and even sour cream!
Cook's Notes: Serve with diced tomatoes, shredded lettuce and sour cream.