Taco Rice

Taco Rice

82 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  MOTOR MOUTH

“This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
  2. Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
  3. Stir in cheese and olives; mix well. Serve with sour cream.

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Reviews (82)

Rate This Recipe
Sarah Jo

Sarah Jo

I used organic chicken broth, organic tomato sauce, my own homemade taco seasoning mix, long-grain rice and I omitted the olives, only because my kids aren't really fans. I used 2% sharp cheddar and about half called for. That was plenty, to be honest without upping the calories too much.



I adjusted this recipe to use in my rice cooker. I use the chicken broth, 8oz tomato sauce, taco seasoning, and rice (not instant). I add 14.5 oz of water, put it all in the rice cooker to cook. Add the chesse after it's done. This is a favorite of mine, and sometimes make just this for dinner.

I'm nuts too...

I'm nuts too...

OOhhh boy, this was not my favorite, BUT, I didn't hate it either. My lil' guy LOVES taco's and LOVES rice, so I thought that this would fit the bill. He liked it O.k, but I thought it to be odd. I added extra water to it, because as DREGINEK mentioned, it was a bit potent, and instead of adding black olives, I added black beans (which was a nice addition). I think that it could have used a can of mexican diced tomatoes. That would have done it. An O.K. recipe, thanks Kristine.

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Amount Per Serving (4 total)

  • Calories
  • 459 cal
  • 23%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1392 mg
  • 56%

Based on a 2,000 calorie diet



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Cashew Raisin Rice Pilaf


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Oven Brown Rice