How To Make Taco Bell Rice
Hey guys! It's been a little quiet around the blog this calendar week because of chaos elsewhere and the fact that I lost my internet connection for a couple of days (my worst nightmare). BUT I'm still keeping upwardly with my meal prep and to set up for that this calendar week I fabricated a big batch of Taco Rice. What is Taco Rice? It's simply rice that has been seasoned with the same herbs and spices that I'd apply to flavor taco meat. I've made several versions of this in the past, but this time I kept it simple and made it vegan-friendly!
How to Serve Easy Taco Rice
What can you do with taco rice? Welllllllll but about everything. Serve information technology every bit a side with beans like what you get at a Mexican eatery (Mexican-American, that is), use it to fill a burrito, or build a delicious basin meal on top of it. This rice is flavorful, but neutral enough to serve as a base for several different dishes. Here are some recipes that you can serve with Taco Rice:
- Weeknight Enchiladas
- Fish Tacos
- Poor Man's Burrito Bowls
- Dull Cooker Carnitas
- Sweetness Potato Tacos with Lime Crema
Don't Skip the Fat
What makes this taco rice extra yummy? The fatty. #sorrynotsorry. I used a neutral oil, simply you could utilize whatever blazon of oil or fat you like all-time, just every bit long as there's enough to lightly glaze every grain of rice and make it admittedly deee-lish.
Easy Taco Rice
This flavorful Taco Rice is packed total of herbs and spices, but is neutral plenty to serve as the base for several different recipes, like bowl meals, burritos, and more than!
- 2 Tbsp cooking oil ($0.08)
- i small onion ($0.32)
- i clove garlic ($0.08)
- 2 cups long grain white rice* ($1.32)
- 1/2 Tbsp chili powder** ($0.xv)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp oregano ($0.02)
- 3 cups water ($0.00)
- 1 tsp common salt ($0.05)
- 2 green onions, sliced ($0.20)
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Finely dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a medium sauce pot. Sauté the onion and garlic over medium rut until the onions are soft and transparent.
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Add together the uncooked rice, chili powder, cumin, and oregano to the pot. Keep to stir and cook for about 2 minutes to toast the rice and spices. You should hear the rice making crackling noises.
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Finally, add the h2o and table salt, and give everything a brief stir. Place a hat on the pot, turn the heat upwards to medium-high, and allow information technology to come to a eddy. As soon as it reaches a full boil, turn the heat down to depression, or slightly higher up low, and let information technology simmer for 15 minutes.
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After 15 minutes, plow the rut off and let it sit for 10 minutes without removing the hat. After letting it residual for ten minutes, fluff the rice with a fork. Sprinkle sliced dark-green onions over top but before serving.
Run into how we calculate recipe costs hither.
*My total recipe cost is a bit on the loftier side because I used long grain jasmine rice. Using regular long grain white rice volition reduce the toll quite a bit.
**This chili pulverization is a mild alloy of spices, not direct red chile powder or cayenne pepper.
Serving: 1 Serving Calories: 272.88 kcal Carbohydrates: 51.05 g Protein: 4.65 g Fat: 5.1 g Sodium: 412.7 mg Cobweb: 1.17 thou
Read our full nutrition disclaimer here.
How to Make Taco Rice – Stride by Step Photos
Begin by finely dicing one small onion and mincing a clove of garlic. Add the onion and garlic to a medium sauce pot with 2 Tbsp of your preferred cooking oil (I simply used canola). Sauté the onion and garlic over medium oestrus until the onions are soft and transparent.
Add 2 cups uncooked white long grain rice, along with 1/ii Tbsp chili pulverisation, 1/2 tsp cumin, one/iv tsp oregano, and i tsp salt. Continue to stir and cook the rice and spices for almost two minutes. This will toast the rice and spices and raise their flavour. You should hear the rice making crackling noises.
Add three cups of water and give the pot a brief stir. Place a lid on the pot, turn the heat up to medium-high, and let it come to a boil. Once it reaches a total boil, turn the rut downwards to low (or just slightly above low) and let the pot simmer for 15 minutes. Afterward 15 minutes, turn the heat off and let the rice sit down with the chapeau in place for 10 minutes. Finally, uncover the rice and it should look a fiddling similar the photo above. :)
Fluff the rice with a fork to redistribute the spices and onions which probably floated to the top.
Sprinkle sliced green onions over the Taco Rice just before serving. And try not to eat spoonfuls correct out of the pot. :P
Posted in: Bean & Grain Recipes, Dairy Free Recipes, Egg Free Recipes, Globally Inspired Recipes, Gluten free Recipes, Recipes, Recipes under $3, Rice Recipes, Side Dish Recipes, Southwest Inspired Recipes, Soy Costless Recipes, Nether $i per serving
Source: https://www.budgetbytes.com/easy-taco-rice/
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