Taco Rice

Taco Rice


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

Ingredients 15 m {{adjustedServings}} servings 459 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 42.6g
  • 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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  • Prep

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  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 86

  1. 114 Ratings

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...

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.