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Taco Rice Recipe
Marigold Voss

Taco Rice Recipe

A quick and flavorful taco rice recipe combining seasoned rice, savory toppings, and classic taco flavors. This easy one-bowl meal is perfect for busy weeknights or casual family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 340
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Cooked rice warm
  • 1 tbsp Olive oil or vegetable oil
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 1 cup Bell pepper diced
  • 1 cup Black beans cooked, drained
  • 1 cup Corn kernels fresh or frozen
  • 2 tbsp Taco seasoning store-bought or homemade
  • ½ cup Tomato sauce or crushed tomatoes
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh cilantro chopped, garnish

Equipment

  • 1 Large skillet Non-stick preferred
  • 1 Saucepan For cooking rice
  • 1 Wooden spoon For stirring
  • 1 Cutting board For prep
  • 1 Knife Sharp

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add diced bell pepper and cook for 2–3 minutes.
  5. Stir in black beans, corn, and taco seasoning.
  6. Add tomato sauce and mix until well combined.
  7. Simmer the mixture for 5 minutes on low heat.
  8. Add cooked rice and gently fold into the mixture.
  9. Season with salt and black pepper to taste.
  10. Remove from heat and let rest for 5 minutes.
  11. Garnish with fresh cilantro and serve warm.

Video

Notes

  • Add shredded cheese or avocado for extra flavor.
  • Use brown rice for a healthier option.
  • Adjust taco seasoning for mild or spicy taste.
  • This recipe works well as a meal prep dish.