Hey guys! It’s been a little quiet around the blog this 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 up with my meal prep and to prepare for that this week I made 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 use to season taco meat. I’ve made several versions of this in the past, but this time I kept it simple and made it vegan-friendly!
What can you do with taco rice? Welllllllll just about everything. Serve it as a side with beans like what you get at a Mexican restaurant (Mexican-American, that is), use it to fill a burrito, or build a delicious bowl meal on top of it. This rice is flavorful, but neutral enough to serve as a base for several different dishes. And what makes it extra yummy? The fat. #sorrynotsorry. I used a neutral oil, but you could use whatever type of oil or fat you like best, just as long as there’s enough to lightly coat every grain of rice and make it absolutely deee-lish.
Stay tuned tomorrow to see how this Taco Rice worked its way into my Sunday Meal Prep!
Goes great with: Weeknight Enchiladas, Poor Man’s Burrito Bowls, Slow Cooker Carnitas, Sweet Potato Tacos with Lime Crema
Easy Taco Rice
Easy Taco Rice
This flavorful Taco Rice is packed full of herbs and spices, but is neutral enough to serve as the base for several different recipes, like bowl meals, burritos, and more!
- 2 Tbsp cooking oil ($0.08)
- 1 small onion ($0.32)
- 1 clove garlic ($0.08)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp oregano ($0.02)
- 3 cups water ($0.00)
- 1 tsp salt ($0.05)
- 2 green onions, sliced ($0.20)