Taco rice

Taco rice

Taco rice from scratch


  • 1 cup rice
  • 2 cups chicken or vegetable stock
  • 0.25 cup finely chopped onion
  • 0.25 cup finely chopped bell pepper
  • 2 tsp minced garlic
  • 2 tsp fat (rendered bacon fat or corn oil)
  • Half of a 6 oz can of tomato paste
  • 0.5 tsp cumin
  • Pinch or two of ancho chili powder


  1. Rinse the rice. Set aside.
  2. Combine fat, onion, and bell pepper. Cook on medium-high heat until both are nicely browned but not burnt. Lower heat to medium.
  3. Add the garlic and sauté for a minute or so.
  4. Add the rice, stock, tomato paste, and seasonings. Stir well. Bring to a boil on high heat.
  5. Cover, simmer on low heat until rice is tender and liquid is fully absorbed. About 25 minutes.
  6. Mix veggies back in, serve.


  • This adds no salt until (optionally) at the end. Since this is usually added into a burrito or taco with other salty ingredients, it’s easy to end up with a dish that’s too salty.