Taco Rice was invented by Okinawan cooks in 1984 mixing leftover American taco meat with Japanese short-grain rice.
Cheesy Taco Rice
Dive into a bowl of our scrumptious Cheesy Taco Rice, where vibrant flavors collide with guilt-free indulgence! Featuring zesty taco seasoning and creamy cheese, this dish comes together in a snap, making it the perfect weeknight winner. Get ready to savor a delightful blend of comfort and health in every bite!
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 30 grams tomato puree (1.06 oz)
🥩Meat & Seafood(2)
- 500 grams of lean beef mince (1.1 lbs)
- 750 ml of beef stock (25.3 fl oz)
🥛Dairy & Eggs(1)
- 170 grams low-fat cheddar (6 oz)
🫙Pantry Staples(1)
- 300 grams of white rice (10.6 oz)
🧂Spices & Seasonings(1)
- taco seasoning
👨🍳 Instructions
- 1
Add 500 grams of lean beef mince and taco seasoning to a pan and fry it off.
- 2
Add 750 ml of beef stock, 300 grams of white rice, and 30 grams of tomato puree. Cover with a lid and let it simmer for 10 minutes.
- 3
After simmering, add 170 grams of low-fat cheddar and let it melt.
💡 Pro Tips
- ✓Brown the beef mince at 375-400°F surface temperature without moving it for 2-3 minutes to develop Maillard reactions, which create deeper umami flavors that complement the taco seasoning.technique375-400°F surface temp
- ✓Use a 2.5:1 stock-to-rice ratio (750ml:300g) instead of the standard 2:1 because the tomato puree adds acidity that slows starch gelatinization, requiring extra liquid.ingredient2.5:1 ratio
- ✓Let the rice rest off heat for 5 minutes after the 10-minute simmer before adding cheese, allowing residual steam to finish cooking and preventing the cheese from seizing in overheated liquid.timing5 minutes rest
- ✓Add the cheddar in two stages - 120g mixed in and 50g on top - because gradual incorporation prevents the proteins from clumping while the surface layer creates an appealing golden crust.technique120g + 50g split
- ✓Use a heavy-bottomed pan or Dutch oven to prevent hot spots that cause rice to stick and burn, as the 10-minute simmer requires even heat distribution across the entire base.equipment
Share this recipe
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
Share this recipe
Taco Rice was invented by Okinawan cooks in 1984 mixing leftover American taco meat with Japanese short-grain rice.
Cheesy Taco Rice
Dive into a bowl of our scrumptious Cheesy Taco Rice, where vibrant flavors collide with guilt-free indulgence! Featuring zesty taco seasoning and creamy cheese, this dish comes together in a snap, making it the perfect weeknight winner. Get ready to savor a delightful blend of comfort and health in every bite!
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 30 grams tomato puree (1.06 oz)
🥩Meat & Seafood(2)
- 500 grams of lean beef mince (1.1 lbs)
- 750 ml of beef stock (25.3 fl oz)
🥛Dairy & Eggs(1)
- 170 grams low-fat cheddar (6 oz)
🫙Pantry Staples(1)
- 300 grams of white rice (10.6 oz)
🧂Spices & Seasonings(1)
- taco seasoning
👨🍳 Instructions
- 1
Add 500 grams of lean beef mince and taco seasoning to a pan and fry it off.
- 2
Add 750 ml of beef stock, 300 grams of white rice, and 30 grams of tomato puree. Cover with a lid and let it simmer for 10 minutes.
- 3
After simmering, add 170 grams of low-fat cheddar and let it melt.
💡 Pro Tips
- ✓Brown the beef mince at 375-400°F surface temperature without moving it for 2-3 minutes to develop Maillard reactions, which create deeper umami flavors that complement the taco seasoning.technique375-400°F surface temp
- ✓Use a 2.5:1 stock-to-rice ratio (750ml:300g) instead of the standard 2:1 because the tomato puree adds acidity that slows starch gelatinization, requiring extra liquid.ingredient2.5:1 ratio
- ✓Let the rice rest off heat for 5 minutes after the 10-minute simmer before adding cheese, allowing residual steam to finish cooking and preventing the cheese from seizing in overheated liquid.timing5 minutes rest
- ✓Add the cheddar in two stages - 120g mixed in and 50g on top - because gradual incorporation prevents the proteins from clumping while the surface layer creates an appealing golden crust.technique120g + 50g split
- ✓Use a heavy-bottomed pan or Dutch oven to prevent hot spots that cause rice to stick and burn, as the 10-minute simmer requires even heat distribution across the entire base.equipment