Taco Rice Recipe: Your New Favorite Weeknight Dinner

I call this The Best Taco Rice because it marries seasoned ground beef with fluffy rice, a bright lime finish, and a crisp avocado topping that should pique your curiosity.

I never thought a simple bowl of rice topped with lean ground beef and shredded cheddar or Mexican blend cheese could become my go to on busy nights. Call it The Best Taco Rice if you want, I just call it dinner that actually gets eaten.

It’s bold but unfussy, has little surprises in every bite and somehow makes leftovers worth looking forward to. If you like quick Mexican inspired meals but don’t want the fuss this one sneaks right into rotation.

Try it once and you’ll notice how fast it disappears from the plate, no fancy tricks needed.

Ingredients

• Ground beef: rich in protein and iron, gives savory flavor and fat, can be a bit heavy.
• Rice: starchy carbs for quick energy, soaks up taco juices, low in fiber.
• Cheese: melty fat and calcium, adds saltiness and richness, boosts protein but also saturated fat.
• Avocado: creamy, heart healthy monounsaturated fats and fiber, makes the bowl feel luxe.
• Tomatoes or pico de gallo: bright acidity and vitamin C, juicy freshness that cuts richness.
• Lettuce: crunchy, low calorie fiber, cools spicy bites, mostly water so it’s light.
• Cilantro: herby citrusy notes, tiny antioxidants and fresh smell, some people hate it though.
• Lime: zesty acid and vitamin C, brightens flavors, a squeeze really makes it pop.

Ingredient Quantities

• 1 lb (450 g) lean ground beef, 85 15 or 90 10 works
• 1 tbsp vegetable oil (optional)
• 1 small yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 (1 oz) taco seasoning packet or about 2 tbsp homemade taco seasoning
• 1 tbsp chili powder (if making homemade seasoning)
• 1 tsp ground cumin (if making homemade seasoning)
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper (optional, for heat)
• 1 cup long grain white rice, uncooked (about 180 g)
• 2 cups water or low sodium chicken broth (for the rice)
• 1/2 tsp salt (for the rice)
• 1 tbsp butter or oil (for the rice, optional)
• 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
• 2 cups shredded iceberg or romaine lettuce
• 1 cup diced tomatoes or 1 cup pico de gallo
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa or pico de gallo (extra for serving)
• 1/2 cup sour cream or Mexican crema
• 1 avocado, diced or 1/2 cup guacamole (optional)
• 1 lime, cut into wedges
• Pickled jalapeños or sliced fresh jalapeño, to taste (optional)

How to Make this

1. Rinse 1 cup long grain white rice until water runs clearer, then combine with 2 cups water or low sodium chicken broth, 1/2 tsp salt and 1 tbsp butter or oil (optional) in a pot. Bring to a boil, reduce to low, cover and simmer 18 minutes, then remove from heat and let sit covered 5 minutes, fluff with a fork.

2. If you want homemade taco seasoning mix: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp cayenne pepper (optional). Or just use a 1 oz taco seasoning packet.

3. Heat a large skillet over medium high and add 1 tbsp vegetable oil if your beef is super lean. Add 1 small diced yellow onion and cook about 3 to 4 minutes till soft, then add 2 minced garlic cloves and cook 30 seconds more.

4. Add 1 lb lean ground beef (85 15 or 90 10) to the skillet, break it up and cook until no pink remains, about 6 to 8 minutes. Drain excess fat if there’s a lot, but leave a little for flavor.

5. Sprinkle in the taco seasoning (packet or homemade) and add about 1/3 cup water to deglaze the pan. Stir well and simmer 2 to 3 minutes until the beef is saucy and the seasoning is evenly coated. Taste and add more salt or pepper if needed.

6. Keep rice hot and spoon it into serving bowls, top each bowl with a generous scoop of the seasoned beef. Sprinkle 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese over the hot beef so it melts, cover the pan or bowls for a minute if you want it extra gooey.

7. Layer on 2 cups shredded iceberg or romaine lettuce, then 1 cup diced tomatoes or 1 cup pico de gallo, 2 sliced green onions and 1/4 cup chopped fresh cilantro.

8. Add 1/2 cup salsa or extra pico de gallo over the top, then a dollop of 1/2 cup sour cream or Mexican crema and either 1 diced avocado or 1/2 cup guacamole if you like it rich.

9. Finish with lime wedges to squeeze, pickled jalapeños or sliced fresh jalapeño to taste, give everything a quick toss if you prefer mixed bowls and serve hot.

Equipment Needed

1. Medium saucepan with lid (for the rice)
2. Fine-mesh sieve or strainer to rinse the rice
3. Large skillet or frying pan for browning the beef
4. Wooden spoon or sturdy spatula to break up meat and stir
5. Chefs knife for dicing onion, tomatoes and chopping cilantro
6. Cutting board
7. Measuring cups and spoons
8. Fork to fluff rice plus a slotted spoon or tongs for serving

FAQ

Taco Rice Recipe: Your New Favorite Weeknight Dinner Substitutions and Variations

• Ground beef -> plant based crumbles (Impossible, Beyond or store brand): use the same weight (1 lb), cook in a little oil if package is lean, season the same as the recipe but add 1 tsp soy sauce or Worcestershire for extra umami, and drain any excess moisture before assembling.
• White rice -> cauliflower rice (low carb): substitute about 3 cups riced cauliflower for the cooked rice volume from 1 cup uncooked rice, skip the 2 cups water, sauté cauliflower in 1 tbsp oil or butter 5 to 7 minutes till tender, salt to taste, then top with the taco meat and fixings.
• Cheddar / Mexican blend -> pepper jack or vegan shredded cheese: use the same amount (1 to 1 1/2 cups); pepper jack adds spicy kick so you can skip or reduce cayenne, vegan shreds melt best if warmed briefly under the meat or in a hot oven.
• Sour cream -> plain Greek yogurt (or thinned crema): swap 1 to 1, use full fat Greek yogurt for creaminess; if its too thick stir in a little lime juice or milk until you get the same drizzle-able texture.

Pro Tips

– Brown the beef on a really hot pan so you get little crispy bits, dont crowd the meat or you end up steaming it. If the fat is excessive, drain most but leave a tablespoon or so for flavor, and stir in a teaspoon of tomato paste or a splash of Worcestershire for extra depth.

– Toast the rice in the pot with the butter or oil for one to two minutes before adding liquid, it adds a nutty flavor and helps the grains stay separate. Use low sodium chicken broth instead of water when you can, and let the cooked rice sit covered for a full ten minutes before fluffing.

– Want super melty cheese and a little crisp on top? Sprinkle the cheese over the hot beef, cover for a minute to melt, or pop the bowls under the broiler for 30 to 60 seconds to get the edges bubbly and slightly browned, watch it though or it burns fast.

– Prep ahead and store smart: keep rice and beef separate so nothing gets soggy, refrigerate up to four days and freeze the beef in portions for up to three months. When reheating add a splash of water or broth so it doesnt dry out, and always finish with lime squeezed on top right before serving to brighten everything.