Taco Rice Skillet

English PDF: 
Serving Size: 
1 1/2 cups
  • 1 pound lean ground beef
  • 1 1/2 cups uncooked instant brown rice
  • 2 cups water
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 3 cups chopped tomato
  • 1 1/2 cups low fat shredded cheese (Colby, American, Cheddar, or Taco)
  • 2 cups shredded lettuce
  • 3 tablespoons lime juice

Optional: Hot sauce, taco sauce, jalapeno pepper to taste

  1. Cook ground meat in a large skillet until brown. Rinse ground beef in a colander over a bowl to remove fat. Refrigerate the water with the ground beef fat to harden it. Spoon hardened fat into the trash.
  2. Add rice, water, onion, chili powder, and salt.
  3. Simmer over low heat until rice is cooked, about 25 minutes.
  4. Stir in tomatoes.
  5. Add lime juice, hot sauce, jalapeno pepper to taste.
  6. Serve on plates with lettuce on the bottom, taco rice mix in the middle, and cheese sprinkled on top.
  7. Refrigerate leftovers.
  • 1 medium size onion will yield about 1 cup chopped onion.
  • 1 can of diced tomatoes may replace the 3 cups of chopped tomato.
  • Canned tomatoes with seasonings (Mexican style) add additional flavor.
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