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!
Ingredients:
1 pound ground beef
1 packet taco seasoning
2 cups water
2 cups Minute Rice, uncooked
1 cup salsa
1 cup shredded cheddar cheese
Directions:
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.
Enjoy!
One-Pan Taco Rice Dinner
Course: Main Course
Cuisine: American
Servings: 4
Calories: 400 kcal
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 2 cups water
- 2 cups Minute Rice uncooked
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
- 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 the heat and it's ready to serve!
Recipe Notes
Serve with diced tomatoes, shredded lettuce and sour cream.
Nutrition Facts
One-Pan Taco Rice Dinner
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.
Another great recipe to try tonight. Thanks for all the great recipes you share!
This sounds delicious and so simple. Thanks for the recipe, Brandie!
Sheree that was so sweet, thank you!! Hope you love it!
Thank you Mary! Great to hear from you! See you soon!!
Hi can I use regular rice vs the minute rice? Any different direction if any? Thank you 😊
Hi Miosotty, I have never tried it with regular, long-grain rice. I’m sorry! I’m sure it will need more liquid, I’m just not sure exactly how much. I’m sorry I’m not more help!
Brandie this sounds delish, but I don't buy minute rice due to husband's medical issues. How would you suggest making this with regular rice???
Libragirl,
I'm DEF not the cook that Brandie is, but I'd suggest MILD taco sauce in place of the salsa. My husband cannot have tomatoes due to health reasons, but CAN tolorate tomato based sauces in moderation, so I've begun sub'ing in taco sauce in all my recipes that call for salsa. You might want to cut back just a bit on the amount you use so you don't end up with something that is far soupier than intended.
This looks really good. I wonder if I could skip the salsa? My family doesn't like spicy stuff. Thanks for the recipe!
What a great weeknight meal! I agree. Rice is a pantry staple must! I have a huge bag from SAMS club and love having it there whenever I need a quick starch. Love this recipe!
Libra girl, It is not spicy hot at all. If you purchase a very mild salsa like I did – it does not come out spicy. However, you could just leave it out all together. I am very sensitive to hot foods because of my acid reflux so I totally understand that!
Lora, just prepare your rice as normal and then you will add it to the prepared taco meat. The only water you'll use is the water needed for the taco seasoning (just use the amount it says on the back of the package.) Hope that helps!
I made this tonight and it ROCKS!!! Thank you for posting this recipe!! 😀
My husband LOVED this!! It was delicious and I like that I can have everything on hand for a hurry-up dinner..
So glad hubby approved! Who doesn't love a one pot wonder? Less dishes to wash and all bellies are full and happy!
Was wondering if I could add black beans to this?? Thoughts?
Bonnie-absolutely you can add black beans to this recipe.
When I saw this recipe the first time I tried it out immediately. And it was a hit. I still make it this exact way but I do sometimes add bell pepper and rinsed black beans. I cook the bell pepper with the mear or cook it separately, whichever is fine. I add the beans with the Salsa they only need to warm. This is a great dish to take to a pot luck dinner and the extras only add to the amount tou take to the dinner. There is never any left.
Thank you, this has been a hit since I first shared it. So glad you are enjoying it as much as we have.
My mom used to make this recipe when I was growing up. I Always loved it. She would put it on a bed of crushed up corn chips and put the lettuce and tomato on top. I believe she got the recipe right off of the Minute rice box back in the day. Thanks for sharing so I can make it for my family.
LOVE that idea of the corn chips and lettuce and tomato! Hope your family loves it.
Going to try this tomorrow.
I sure do hope you enjoy!
Very picky husband loved this, and so do I!
This recipe is quick and delicious, I’ve made it 4 times now. Thank you for sharing
Made this yesterday and it was great!!
You can absolutely use regular rice in this recipe…either cold, left over rice or follow rice prep instructions on pkg. and increase the cooking time to 15 minutes, covered on low. This is how I make my stuffed bell pepper filling. I just use different seasonings & cold leftover long grain rice.
I’ll make this next week but will add a can of rinsed black beans, chopped onions & bell peppers to the ground beef and serve in tortilla bowls with cheese, chopped tomatoes & sliced green onion for an at home fancy (& economical) restaurant style main course casserole/salad treat!
My mom used Minute Maid instant rice in the 1970’s when it & Hamburger Helper first came out. But I remember the instant rice having a mushy texture & therefore I have never purchased it myself. I love rice & always have a large jar of long grain, jasmine rice & brown rice. Maybe they’ve improved the texture of minute rice. I still probably wouldn’t buy it because adding raw or cold cooked rice to a recipe is no big deal. Thank you for sharing your quick, filling casserole type main dish.
Sounds so good . I’m diabetic so I’m going to make it with cauliflower rice to cut the carbs.
My family and I love this recipe! It’s so easy and I generally have the ingredients on hand. I prefer it just as is, my son eats it with tortilla chips, and my daughter likes hers in a soft tortilla shell. We usually have a bit leftover and they reheat just fine.
You are so sweet Sarah! Thank you so much!!