Best 15 Taco Rice Recipes

TACO RICE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, tomato sauce and bouillon. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Cover and simmer for 30 minutes or until rice is tender. Serve with tortilla chips and toppings of your choice.

TACO RICE

Steps:

• In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
• Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
• Stir in cheese and olives; mix well. Serve with sour cream.

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
• Prepare chicken strips according to package directions.
• Prepare rice according to package directions.
• Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

CHICKEN TACO RICE

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.

EASY TACO RICE CASSEROLE

Steps:

• preheat oven 375.
• In a Medium pot heat and mix everything but salsa and cheese. Once heated,Pour salsa over rice mixture,top with cheese.
• bake 375 for 30 minutes.
• Serve with guac and chips,and a salad.

CHICKEN AND RICE TACO SALAD

Steps:

• Season chicken breasts with your favorite taco seasoning and cook in a large skillet until well done.
• Once chicken is cooked, remove from the skillet and add 2 cups of water and bring to a boil. Add contents from Knorr® Fiesta Sides™ - Yellow Rice in skillet and follow package directions.
• Layer a large bowl with tortilla chips (optional), cooked chicken, Knorr® Fiesta Sides™ - Yellow Rice, corn, black beans, lettuce, tomato and cheddar cheese. Mix well and serve with sour cream or salsa if desired.

CHICKEN TACO RICE

Steps:

• Cut chicken into 1 inch cubes.
• Satue chicken in oil in a dutch oven or other large pot until lightly browned.
• Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine.
• Bring to a boil then reduce heat to medium.
• Simmer for 5 minutes.
• Add corn and pepper, increase heat and return to a boil.
• Add uncooked rice and reduce heat.
• Cover and simmer approximately 10 minutes or until it reaches your desired consistency.

TACO RICE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10-inch round baking dish.
• Heat a 10-inch non-stick skillet over medium heat. Cook ground beef, breaking up chunks, until until browned throughout, about 10 minutes. Drain off fat.
• Stir in tomatoes, taco seasoning, and water and bring to a low simmer; simmer about 5 minutes.
• Cook rice according to package directions.
• Stir together ground beef mixture, rice, and 1/4 cup cheese. Spread into prepared baking dish.
• Top with remaining cheese and bake until cheese is melted and bubbly, about 10 to 15 minutes .
• Serve with your favorite toppings such as chopped tomatoes or avocado slices, if desired.

ONE-POT CHICKEN TACO RICE

Steps:

• In a large skillet, cook and stir chicken in hot oil until lightly browned.
• Add water, tomato sauce and seasoning mix.
• Bring to a boil.
• Reduce heat, cover and simmer 5 minutes.
• Add corn and red bell pepper.
• Bring to a boil.
• Stir in rice.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff rice with a fork.
• Sprinkle top with cheese.
• Serve with tortilla chips or hot floured tortillas, if desired.

TACO RICE

Steps:

• In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water.
• Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes.
• Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more.
• Remove the lid, fluff the rice with a fork, and serve.

MICKEY'S OKINAWA TACO RICE AND CHEESE TRC

Steps:

• Put the white rice and four cups of water in the rice cooker, add 1 teaspoon of Accent flavor enhancer, stir and cook.
• Brown the ground chuck, drain most but not all the grease.
• Mix the two types of taco seasoning in a bowl with 1 1/2 cups of water, add 1/2 teaspoon of accent flavor enhancer, stir and pour over ground beef. Simmer for five minutes.
• Place steamed rice in large casserole pan, spread taco meat over rice, top with cheese.
• Serve on paper plate with plastic spoon for full effect. Top with favorite hot sauce.

CHEESY PORK TACO RICE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
• Reduce oven temperature to 425 degrees F (220 degrees C).
• Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
• Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
• Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
• Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

ZESTY CHICKEN TACO RICE SALAD

Steps:

• Cook chicken in hot oil in large skillet until lightly browned.
• Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Stir in corn and pepper, and bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand for 5 minutes. Fluff with fork.
• Serve with cheese and tortilla chips.

RICE TACO SALAD

Steps:

• Cook meat over medium high heat until browned in large skillet, stirring to crumble.
• Add onion and garlic, cook until soft but now browned.
• Drain fat.
• Add salt, cumin, pepper and rice.
• Remove from heat and cool.
• Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
• add sour cream.
• Toss lightly.
• Serve immediately with picante sauce and corn chips if desired.

TACO SOUP WITH SPANISH RICE

Steps:

• 1. In a large skillet, brown ground meat and drain.
• 2. In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
• 3. Add canned beans, canned tomatoes, and canned corn. (The only thing I drain is the corn. Stir in ranch dressing mix, taco seasoning, and other spice until mixed well. Bring to a boil, cover, and simmer for 1 hour. Meanwhile, prepare Spanish rice according to package directions.
• 4. To serve, spoon a small amount of rice into the bottom of bowl, top with taco soup. I like to add another small spoonful of rice on top. Garnish with shredded cheddar, chopped avocado, and cilantro. This is a great, filling, easy, and comforting meal!