that's forking good

adventures in a culinary neophyte's kitchen

taco rice

Posted by culinaryneophyte on May 3, 2011

With Cinco de Mayo just around the corner, I wanted to post some sort of Mexican dish. Unfortunately, the meal I intended to share with you — taco riceis actually Japanese, despite the ‘taco’ in its moniker. Nevertheless, it’s an enjoyable semi-Mexican meal that gets a touch of refinement by omitting the shell, so serve it up for dinner this week.

The best part of this dish is the control you can exert over it. The recipe below is my take on it, but get creative with your bad self. Don’t like lettuce? Leave it out. Want something spicy? Use a cheese with some kick and throw in some hot sauce. Sub in some ground turkey if you don’t eat red meat.

♦1 c. white rice (about 3 cups when cooked)
1 lb. ground beef
1/2 c. Monterey jack cheese, shredded
1 avocado
1 package frozen corn
Other add-ins, like salsa, lettuce, cilantro (bleck), tomato, etc.

This couldn’t be easier: Cook rice according to package. In the meantime, cook ground beef in a pan on medium heat. When finished, top rice with beef and taco fixings.

Total time? 20 minutes.
Cost? $1 rice, $4 ground beef, $1.88 cheese, $1.50 avocado, $1 frozen corn.
Overall success relative to expect? 9 out of 10. My expectations were moderate on this one — didn’t think it’d be bad, but didn’t think it’d blow me away — but I really enjoyed it. I think next time I’ll add a few crushed up tortilla chips for a little more textural variety. Believe me, I love tacos, but it was nice to have a taco dish with a little style. Biggest word of advice? Make sure your rice is cooked to perfection; under- or overcooking it will certainly ruin the fiesta.

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