On the off chance that there is one thing I generally advise new cooks to keep in their storeroom – is rice. Particularly speedy cooking rice like Minute Rice. It very well may be hauled out and included or blended with such huge numbers of different dinners and it's darn simple to get imaginative with. It amplifies supper time to make it all the more filling and you can add pretty much any flavor to it. Note: dark colored rice is absolutely satisfactory in this formula.
I adore my MOM'S SPANISH RICE, so I figured, why not a taco adaptation? Furthermore, brace yourself for what I'm about to tell you, this turned out insane great! It likewise made for marvelous scraps. I bested it with lettuce and tomato and later included a bit of harsh cream yet that is not important to make this taste remarkable. This would make an incredible filling for burritos as well and it tends to be made meatless! You could likewise substitute with ground pork or turkey on the off chance that you like. Or on the other hand serve it as a side to my preferred LAYERED TACO BAKE or MEXICAN LASAGNA!
- 1 pound ground beef
- 1 packet taco seasoning
- 2 cups water
- 2 cups Minute Rice uncooked
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet, brown and crumble ground beef.
- Drain excess grease.
- Add in taco seasoning and water.
- Stir well and allow mixture to come to a boil.
- Turn down heat, then add in uncooked Minute Rice and stir.
- Cover and cook for about 5 minutes (until rice is tender.)
- Then remove lid and stir in salsa and cheese.
- Turn off the heat and it's ready to serve!
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