Tasty Taco Rice Salad

English PDF: 
Serving Size: 
1 1/2 cup
Cost Per Serving: 
  • 1 pound lean ground beef, rinsed and drained
  • 1 1/2 cups uncooked instant brown rice
  • 2 cups water
  • 1 cup onion, chopped (about 1 medium)
  • 1 tablespoon chili powder
  • 3 cups tomatoes, chopped
  • 1 seeded jalapeño, chopped finely
  • 2 cups spinach or romaine lettuce
  • 1 cup 2%-fat shredded cheese
  1. Cook ground meat in a large skillet until brown (160° F).  Drain off fat. Rinse meat with warm water to remove more fat.
  2. Add rice, water, onion, and chili powder to meat in skillet.
  3. Cover. Simmer over low heat about 15 minutes to cook rice.
  4. Add tomatoes and jalapeño. Heat for 2-3 minutes.
  5. Place layers of spinach or romaine lettuce, rice mixture, and cheese on plates. Serve at once.
  • 2 (14.5 ounce) cans Mexican-style tomatoes can be used in place of fresh tomatoes and jalapeño. This will increase the sodium.
  • Wondering how to dispose of grease after browning meat? Refrigerate grease or grease water in a container. Discard in garbage when grease becomes solid.
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