way to elevate your meal without much effort. Whether you’re craving a zesty kick, a comforting savory bite, or a classic side dish with a twist, these three recipes—Taco Rice, Yellow Rice, and Mexican Rice—offer
something for everyone. Each recipe brings unique flavors to the table, using simple ingredients to create dishes that pair well with a variety of meals. From taco-inspired rice perfect for a casual dinner to a vibrant yellow rice with hints of turmeric, these easy recipes will quickly become staples in your kitchen. Let’s dive into each one!
Ingredients:
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!
Yellow Rice
Ingredients:
3 tablespoons butter
1 cup white rice
1 teaspoon fresh minced garlic
1 teaspoon onion powder
1 teaspoon ground turmeric
2 cups chicken broth
1/2 teaspoon salt
ground black pepper to taste
2-3 tablespoons fresh cilantro chopped
Instruction:
Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
Add garlic, onion powder, and turmeric and stir until well mixed in.
Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
Remove from heat, add cilantro, and fluff with a fork. Serves 4.
Mexican Rice
Ingredients:
1 1/2 cups white rice
3 tbsp neutral oil
1/4 onion diced
1 garlic clove crushed
1 tbsp Knorr chicken bouillon
1/2 tsp cumin
1/2 tsp garlic powder
2 roma tomatoes
2 cups hot water
1/4 tsp salt or to taste
3 sprigs cilantro
Instruction:
Over medium heat, add the oil to a non-stick pan, then fry the onions and garlic.
When the onions and garlic have lightly browned, remove the garlic and set it aside.
Add rice to the pot and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.
Add the Knorr chicken bouillon and cumin, garlic powder, the mix and continue toasting for another minute.
Blend together t