Taco rice was invented by Japanese cooks in 1984 Okinawa who had never actually tasted a real taco.
Cheesy Taco Rice
Dive into a bowl of cheesy taco rice that’s not just delicious but also light on calories! Made with zesty ground turkey, fluffy brown rice, and melty cheese, this quick and easy dish brings all the flavors of taco night to your table in a healthy way. Perfect for a weeknight dinner or meal prep, this recipe will have everyone coming back for seconds!
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 30g tomato puree (1.06 oz)
🥩Meat & Seafood(2)
- 500g lean beef mince (1.1 lbs)
- 750ml of beef stock (25.3 fl oz)
🥛Dairy & Eggs(1)
- 70g low fat cheddar (2.47 oz)
🫙Pantry Staples(1)
- 300g 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 and let it simmer for 10 minutes.
- 3
Add 70 grams of low-fat cheddar and let it melt.
💡 Pro Tips
- ✓Brown the beef mince at 400°F+ surface temperature without stirring for 2-3 minutes to develop the Maillard reaction, which creates deeper umami flavors that enhance the taco seasoning.technique400°F+ surface temp, 2-3 minutes
- ✓Use a 2.5:1 liquid-to-rice ratio (750ml stock to 300g rice) for one-pot rice dishes because the rice needs extra liquid to compensate for evaporation and absorption by other ingredients.technique2.5:1 ratio
- ✓Add the cheese off heat and stir gently to prevent the proteins from seizing and creating a grainy texture - residual heat at 140-160°F melts cheese smoothly.timing140-160°F
- ✓Let the rice rest covered for 5 minutes after the 10-minute simmer to allow residual steam to finish cooking and prevent mushy grains from overcooking.timing5 minutes
- ✓Bloom the taco seasoning in the rendered beef fat for 30-60 seconds before adding liquid - this releases fat-soluble compounds that intensify spice flavors by up to 30%.technique30-60 seconds, 30% flavor increase
Share this recipe
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
Share this recipe
Taco rice was invented by Japanese cooks in 1984 Okinawa who had never actually tasted a real taco.
Cheesy Taco Rice
Dive into a bowl of cheesy taco rice that’s not just delicious but also light on calories! Made with zesty ground turkey, fluffy brown rice, and melty cheese, this quick and easy dish brings all the flavors of taco night to your table in a healthy way. Perfect for a weeknight dinner or meal prep, this recipe will have everyone coming back for seconds!
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 30g tomato puree (1.06 oz)
🥩Meat & Seafood(2)
- 500g lean beef mince (1.1 lbs)
- 750ml of beef stock (25.3 fl oz)
🥛Dairy & Eggs(1)
- 70g low fat cheddar (2.47 oz)
🫙Pantry Staples(1)
- 300g 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 and let it simmer for 10 minutes.
- 3
Add 70 grams of low-fat cheddar and let it melt.
💡 Pro Tips
- ✓Brown the beef mince at 400°F+ surface temperature without stirring for 2-3 minutes to develop the Maillard reaction, which creates deeper umami flavors that enhance the taco seasoning.technique400°F+ surface temp, 2-3 minutes
- ✓Use a 2.5:1 liquid-to-rice ratio (750ml stock to 300g rice) for one-pot rice dishes because the rice needs extra liquid to compensate for evaporation and absorption by other ingredients.technique2.5:1 ratio
- ✓Add the cheese off heat and stir gently to prevent the proteins from seizing and creating a grainy texture - residual heat at 140-160°F melts cheese smoothly.timing140-160°F
- ✓Let the rice rest covered for 5 minutes after the 10-minute simmer to allow residual steam to finish cooking and prevent mushy grains from overcooking.timing5 minutes
- ✓Bloom the taco seasoning in the rendered beef fat for 30-60 seconds before adding liquid - this releases fat-soluble compounds that intensify spice flavors by up to 30%.technique30-60 seconds, 30% flavor increase