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overhead view of Taco Rice in a Bowl
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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