Let’s talk taco rice! Originally a fun fusion from Okinawa, Japan, taco rice combines Tex-Mex flavors with the comfort of a hearty bowl of rice. In my version, we drizzle everything with a rich queso sauce that brings it all together. It’s perfect for those nights when you want something cheesy, filling, and bursting with flavor, but you don’t have the time or energy for an elaborate meal. I love making this dish on a weeknight; it’s quick, satisfying, and my family loves it!
Taco rice pairs wonderfully with a fresh side salad topped with ranch or a lighter vinaigrette to balance the richness of the queso. You can also serve it with tortilla chips for a delightful crunch or a simple side of steamed vegetables. A dollop of guacamole or some sliced avocado on the side adds some creaminess and extra nutrients too!
Taco Rice with Queso Drizzle
Servings: 4
Ingredients
1 cup uncooked white rice
2 cups water
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
1 packet taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup queso sauce
2 green onions, chopped
Chopped fresh cilantro, for garnish
Directions
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So good! Thanks nana!
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