Can I make this ahead of time?

Yes, this recipe is forgiving. Making it ahead often makes serving easier and allows the flavors to settle naturally.

How do I prevent the rice from becoming mushy?

Ensure you are measuring the rice and liquid accurately. Allowing it to rest after cooking helps achieve the right texture.

Absolutely. Ground turkey or veggie substitutes work beautifully and maintain the integrity of the dish.

Sour cream, fresh avocado, and pico de gallo add freshness and a delightful contrast to the richness of the dish.

A comforting dish that blends the classic flavors of tacos with the texture of rice, creating a hearty and satisfying meal.

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In a large skillet pan over medium-high heat, add the olive oil, ground beef, and onion. Cook and crumble the ground beef until it’s no longer pink, and the onions are translucent — about 8-10 minutes. Drain any excess grease from the pan.
Add the garlic and taco seasoning packet into the cooked ground beef and stir everything together. Allow this to cook for 30 seconds.
Stir in the beef broth, Rotel, and tomato paste until all ingredients are well combined. Bring to a boil.
Once boiling, stir in the rice and bring the mixture back to a boil.
Cover the skillet pan with a lid. Reduce the heat to medium-low or low and allow it to cook for 15 minutes.
After 15 minutes, evenly sprinkle the shredded cheese over the top of the rice. Cook for another 5 minutes, or until the cheese has completely melted.
Serve with your favorite taco toppings such as sour cream, guacamole, pico de gallo, and chopped fresh cilantro.

Use a large skillet for even cooking. Ground turkey or chicken can be substituted for beef. Reheat with a splash of beef broth to retain moisture.