Taco Rice
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This taco rice is a simple but flavorful Mexican side or filling for burritos, bowls, and more. It’s flavorful seasoned rice dotted with corn, cilantro, and a squeeze of fresh lime juice. It’s easy to make, and it’s ready in under 30 minutes!
This taco rice is my go-to way to turn plain white rice into something full of bold, savory flavor. The rice stays light and fluffy, while onion, garlic, homemade taco seasoning, sweet corn, fresh cilantro, and a squeeze of lime give it a familiar Mexican-inspired flavor that pairs well with just about everything. It’s flavorful without being spicy, making it a side everyone at the table is happy to pile onto their plate.
To make it, I sauté the onion and garlic, stir in the rice and taco seasoning until fragrant, then simmer everything with stock and corn until tender. A quick rest off the heat keeps the rice perfectly fluffy, and the cilantro and lime get stirred in right at the end. Serve it as a side with beans, spoon it into burritos, or layer it into bowls—this is the rice I reach for anytime tacos are on the menu.
Recipe FAQS
How long does it last in the fridge?
Store any leftover taco rice in your fridge in an airtight container for 3-4 days. It tastes great the next day and is perfect for packing into lunches.
Can I use a different kind of rice?
I find white basmati is an ideal choice for this taco rice, but you can use brown basmati rice. Regular long-grain rice works, but avoid jasmine rice, as it is slightly too sweet and sticky.
What to eat with taco rice
Wondering what you can do with taco rice? Just about anything! Serve it as a side with just about any Mexican dish alongside refried beans, or stuff it into a burrito, or layer it into a bowl.
Recipes that pair well with taco rice
Taco Rice Recipe
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 1 ½ cups basmati rice
- 2 tablespoons taco seasoning
- 2 ¼ cups chicken stock (or vegetable stock)
- 1 cup frozen corn (thawed)
- 1 teaspoon sea salt
- ½ cup chopped cilantro
- ¼ cup lime juice
Instructions
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more.1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic
- Add the basmati rice and taco seasoning and stir for 2 minutes, until the seasoning is fragrant.1 ½ cups basmati rice, 2 tablespoons taco seasoning
- Add the stock, corn, and salt and stir the pot one more time. Bring the pot to a boil then reduce the heat to low, cover the pot, and simmer for 12 minutes. Remove the pot from the heat and let it sit with the lid on for 10 minutes.2 ¼ cups chicken stock, 1 cup frozen corn, 1 teaspoon sea salt
- Stir the cilantro and lime juice into the rice and serve right away.¼ cup lime juice, ½ cup chopped cilantro
Video
Nutrition
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How many servings?
This recie makes six ¾ cup servings
Really tasty. The fresh lime juice is a great addition.
Thanks, Yespat!
I made this for dinner tonight and the family gobbled it up. They are already asking for it again tomorrow night. This recipe is now on my weekly/monthly rotation for side dishes for dinner.
This taco rice went perfectly to fill out the shredded chicken tacos my family loves. So good, thank you.