Taco Rice with Mexican-Style Seasoned Ground Beef

I heard that the term taco rice—and the dish itself—was created in Okinawa in the 1980s because of U.S. service members and its popularity there (according to google).

In Okinawa, taco rice is made with a bed of fluffy white rice topped with a generous serving of seasoned ground beef, grated cheese, and fresh lettuce.

But the combination of taco flavors and rice? That’s something anyone can love. I’m pretty sure rice with seasoned ground beef is something you’d find on a Friday night dinner table in Mexico too—it just makes sense.

In my version, I cook everything together in one pan because it’s delicious. I also use a little secret—achiote oil—to give it that beautiful deep red-orange color.

Why You’ll Love It:

• Everything comes together in one pan, which makes cleanup easy.
• The rice and spices work perfectly together in every bite.
• It’s quick and so perfect on weeknights.

How It Comes Together

Brown the ground beef with cumin and salt, then stir in diced tomatoes and vinegar before setting it aside. Sauté onion and garlic in annatto oil, add spices and tomato paste, and toast the rice in the seasoned oil. Combine everything, cook with broth, and let it rest before serving.

Top it with shredded cheese, lettuce, tomatoes, or anything else you love on tacos.

It’s a simple dinner idea that works on hectic weekdays, and when leftovers are a lifesaver.

Equipment

1. Enameled Dutch Oven – Perfect for cooking the beef, spices, and rice evenly.
2. Wooden Spoon or Spatula – For stirring the ingredients without scratching the pot.
3. Measuring Cups and Spoons – To measure the rice, spices, and broth.
4. Knife and Cutting Board – For finely dicing the onion and preparing other ingredients.
5. Fine Mesh Strainer – To rinse the rice.
6. Ladle or Large Spoon – For serving the rice.

Ingredients (with Substitutions)

For the Taco Rice:

• Ground Beef: Use 90/10 for less grease. You can swap it with ground turkey or plant-based alternatives.
• White Vinegar: Adds acidity to the beef. You can also use apple cider vinegar.
• Annatto Oil: Adds flavor and a deep orange-red hue to the rice. Avocado oil with a pinch of paprika is an alternative, but will not give you the same depth of color.
• Onion: Puree it for a smooth flavor base. Shallots or green onions can be substituted.
• Garlic: Fresh is best, but garlic paste works too.
• Tomato Paste: Deepens the flavor; ketchup works in a pinch.
• Diced Tomatoes: Use canned or fresh; fire-roasted for extra flavor.
• Spices: Ground cumin, coriander, smoked paprika, Mexican oregano, salt, and pepper. Adjust to taste or use taco seasoning as a shortcut.
• White Rice: Long-grain rice works best. Brown rice can be used but will require longer cooking.
• Chicken or Beef Broth: Adds depth. Vegetable broth is a vegetarian-friendly option.
• Garnishes: Fresh cilantro, lime wedges, diced avocado, sour cream, or shredded cheese.

Toppings:

• Fresh cilantro
• Shredded cheese
• Thinly sliced lettuce
• Sliced jalapeños
• Diced avocado
• Sour cream
• Lime wedges

Instructions

Cook the Beef with Tomatoes:
Heat a Dutch oven over medium heat. Add the ground beef, season with cumin and a little salt, and cook until browned, breaking it into pieces as it cooks. Stir in diced tomatoes and a splash of white vinegar. Cook for a few minutes, then take the beef out and set it aside.

Prepare the Flavor Base:
In the same pot, heat annatto oil over medium heat. Add pureed onion and garlic and cook for a few minutes until soft. Stir in the spices and tomato paste and cook for another minute or two.

Toast the Rice:
Add rinsed rice to the pot and stir to coat it in the oil and spices. Let it toast for a couple of minutes, stirring now and then.

Combine Everything:
Put the beef and tomato mixture back in the pot and stir it with the rice.

Cook the Rice:
Pour in the broth and bring it to a boil. Once the liquid is just at the top of the rice, lower the heat, cover the pot, and let it cook for about 25 minutes.

Rest the Rice:
Turn off the heat and leave the lid on. Let the rice sit for 15 minutes to finish steaming.

Garnish and Serve:
Fluff the rice with a fork and stir in some cilantro. Serve with lime wedges, avocado, sour cream, or shredded cheese.

FAQs

What to Serve With Taco Rice?

Taco rice can stand on its own, but a few extras make it even better. Try it with a drizzle of Mexican White Cheese Dip—it’s creamy and cheesy and works so well with the spices in the dish.

Fresh avocado slices, thinly sliced lettuce or a scoop of guacamole add a nice balance, and tortilla chips are perfect for some crunch.

To brighten things up, add a squeeze of lime or your favorite salsa on top. These simple add-ons bring everything together.

If You Love This, Try These Recipes

If you enjoyed the taco rice, here are some other dishes you might like:

Chicken Chimichangas: Crispy tortillas stuffed with spiced chicken and cheese.

Carnitas Fajitas: Tender, slow-cooked pork served with sautéed onions and bell peppers.

Steak Quesadillas: Warm tortillas filled with juicy steak, melted cheese, and a touch of jalapeño sauce.

Creamy Chicken Enchilada Soup: A hearty soup with chicken, black beans, corn, and a creamy enchilada broth.

Loaded Chicken Fajita Burrito Bowls: Bowls filled with rice, seasoned chicken, and fresh toppings.

Have you made this taco rice yet? I’d love to hear how it turned out! Did you try it with your favorite toppings or add your own twist?

Let me know in the comments—I always enjoy hearing how you bring these recipes to life.

Olga

Taco Rice (Mexican Seasoned Ground Beef with Rice)

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This taco rice is made in a Dutch oven, bringing seasoned ground beef, rice, and taco toppings together for a delicious and easy family dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Tex-Mex

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb 90/10 ground beef
• ½ tbsp white vinegar
• ½ tbsp ground cumin for the beef
• Pinch of salt for the beef
• 3 tbsp annatto oil
• 1 medium onion pureed
• 3 cloves garlic pureed
• 2 tbsp tomato paste
• ½ cup diced tomatoes canned or fresh
• ½ tbsp ground cumin for the spices
• 1 tsp ground coriander
• ½ tbsp Mexican oregano
• ½ tbsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 cups long-grain white rice rinsed and cleaned
• 2 cups chicken or beef broth
• Garnishes: Fresh cilantro lime wedges, diced avocado, sour cream (optional)

Equipment

• 1 Enameled Dutch Oven
• 1 Wooden Spoon or Spatula
• 1 Blender or Food Processor
• 1 Cutting Board and Knife
• 1 Mixing Bowl
• 1 Fine Mesh Strainer

Method

 

1. Heat a Dutch oven over medium heat. Add 1 lb ground beef, ½ tbsp cumin, and a pinch of salt. Cook until browned. Stir in ½ cup diced tomatoes and ½ tbsp white vinegar. Cook for 3-4 minutes, then transfer the cooked ground beef to a bowl.
2. In the same Dutch oven, heat 3 tbsp achiote oil. Add 1 pureed onion and 3 cloves of pureed garlic. Cook for 3-4 minutes until fragrant. Stir in 2 tbsp tomato paste, ½ tbsp cumin, 1 tsp coriander, ½ tbsp smoked paprika, ½ tbsp Mexican oregano, ½ tsp salt, and ½ tsp black pepper. Cook for 2-3 minutes to toast the spices.
3. Add 2 cups of rinsed and cleaned white rice to the Dutch oven. Stir to coat the rice in the oil and spices. Toast for 2-3 minutes, stirring often.
4. Return the cooked beef mixture to the pot and stir to combine. Pour in 2 cups of beef broth. Bring to a boil, then reduce the heat to low. Cover and cook for 25 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let the rice sit with the lid on for 15 minutes.
6. Fluff the rice with a fork and stir in ¼ cup chopped fresh cilantro. Serve warm with lime wedges or your favorite toppings.

Notes

Tips

1. Use Homemade Achiote Oil: Making your own achiote oil enhances the flavor and gives the dish its rich color. Store leftovers in a glass container for other recipes.
2. Toast the Rice: Coating and toasting the rice in achiote oil and spices adds a nutty flavor and helps prevent the grains from sticking.
3. Puree the Onion and Garlic: Pureeing the onion and garlic ensures they integrate smoothly into the dish, creating a cohesive flavor base.
4. Add Beef in Layers: Cooking the ground beef first with cumin and tomatoes, then reintroducing it to the rice later, ensures deep flavor absorption.
5. Rest the Rice After Cooking: Letting the rice sit for 15-20 minutes after cooking allows the grains to finish steaming, resulting in perfect texture.

Tried this recipe?

Let us know how it was!