Taco Rice
Recipe: #28181
September 21, 2017
Categories: Side Dishes, Rice, White Rice, One-Pot Meal, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegetarian, Fresh Tomatoes, Kosher Meat, Vegetarian Dinner, more
"This is great it's easy and very tasty. You could add in a pound of cooked ground beef if you want to make a meal out of it. This recipe is a keeper!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (216.8 g)
- Calories 269.4
- Total Fat - 10.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 741.9 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 6 g
- Sugars - 6 g
- Protein - 10.7 g
- Calcium - 90.3 mg
- Iron - 2.2 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a skillet. Add onion, sauté the onion over medium heat until soft and transparent. Add garlic, cook for 1-2 minutes more.
Step 2
Add the dry rice, continue to stir and cook for about 2 minutes to toast the rice (you should hear the rice making crackling noises). Mix in taco seasoning and oregano. Add the broth or water and then stir. Add some salt and pepper, stir again.
Step 3
Cover with a tight fitting lid. Turn the heat up slightly and bring to a boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes.
Step 4
After 15 minutes, turn the heat off and let it sit for 10 minutes without removing the lid. After letting it rest for 10 minutes, fluff the rice with a fork. Sprinkle sliced green onions and chopped tomatoes over top just before serving.
Tips
No special items needed.
0 Reviews
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