Taco Rice – Bumpkin
So, it was ground beef night. Like (as mentioned many times) shrimp, in this house we like 1lb of thawed, standard ground meat because it is QUICK! This meal is pretty much always on standby in our house because I can throw it together in as quick as a pot of rice can cook. I have made many a variety of it over the course of my life, starting in college when a chub of ground beef, a bag of frozen southwest corn and some leftover rice were screaming to be made into a one-bowl meal! The kids like it. The hubby likes it. You can’t go wrong!
What you need is:
- 1lb ground meat (this one was beef)
- 1 bag of southwest corn, or frozen corn, or canned corn or leftover corn on the cob kernals cut off
- your favorite taco seasoning, to taste
- onions, garlic, bellpepper, anything you like to sautee, with 1t of butter, in your pan before cooking meat (this time I used leeks, because I had one that was about to go bad…about 1/2 c. chopped)
- 1 can Rotel tomatoes with chili
- fresh cilantro, 1/4c
- salt and pepper, to taste
- 2c. cooked rice ( I cooked my rice with chicken stock instead of water, and added 2T of butter and some chopped bellpepper before steaming)
Let’s Make it!
1. While your rice cooks, sautee veggies of choice in a pan. When onions are translucent, add ground meat and cook until browned.
2. Add taco seasoning to meat, to taste. I use about 3T of seasoning to 1lb of meat. I also use REALLY lean meat so don’t typically have fat to drain. But, if you are using a more fatty ground meat, drain the grease off.
3. Add corn and Rotel, mix and heat through. Sometimes I will mix the cooked rice in here, or sometimes I just put the meat over the top of the rice…entirely up to you.
4. Just before serving, mix in fresh cilantro.
5. Serve in a bowl with toppings of choice…enjoy! Like a taco, garnish with sour cream, cheese, salsa, whatever your fave!