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Taco Rice

This Taco Rice is made with vegan ground beef crumbles, black beans, leftover rice, salsa, taco seasoning and of course garlic. A quick idea for lunch or dinner that comes together in around 15 minutes. It is a flavorful combo that the whole family will enjoy in no time.

View of the Taco Rice with a wooden spoon and some fresh herbs sprinkled over it.

What you will always find in my fridge is a batch of leftover rice.

Because I’m one of those guys that just like to munch on fried rice with veggies and added spices.

I find that really convenient to have my rice ready, no need to spend extra time for cooking.

Ingredients for the Taco Rice are assembled in small bowls on a wooden board.

Side by side view of a saucepan with pre-fried onions, and vegan ground beef added.

Why this is the best Taco Rice

Great texture from black beans and vegan ground beef.

Amazing flavors from taco seasoning, garlic and salsa.

Easy to make with step by step pictures so you know the final result right before.

Everything is ready in around 15 minutes from start to finish.

Using leftover rice is definitely a timesaver, because you do not need extra time for cooking.

Showing how the fried vegan ground beef is mixed with pre-cooked rice in a pot.

Taco seasoning is added to the pot with the Taco Rice.

What you need for Taco Rice recipe

  • Leftover rice
  • Olive oil
  • Garlic
  • Onion
  • Taco seasoning
  • Vegan ground beef
  • Black beans
  • Vegan cheddar
  • Salsa

Black beans are added to the large pot.

How to make Taco Rice

In a skillet or casserole, heat olive oil. When hot, add garlic and onion. Fry for about 2 minutes, then add vegan ground beef too.

Let it brown a bit before transferring the leftover rice to the pot, followed by taco seasoning. Next add salsa, rice and finally black beans plus vegan cheddar and cook for 5 minutes more.

Serve the Taco Rice on plates or in bowls.

Mixing in the salsa with the Taco Rice.

 

Leftovers and freezing directions

Leftovers will stay fresh for around 5 days in the fridge.

To freeze, transfer the Taco Rice to a Ziploc freezer bag or container with a lid on top which is suitable for freezing.

To reheat: Thaw ideally overnight, warm over medium heat. Keep in mind, if it needs more liquid you can add a splash of vegetable broth.

Showing the final step: combining shredded vegan cheddar with the Taco Rice.

Tips and tricks

Taco rice is great as filling for taco or burritos.

For a more spicy flavor you can use  jalapenos and for extra creaminess vegan sour cream.

If you don’t have leftover rice, cook it fresh, use 1 heaping cup uncooked rice and cook according to the directions.

The ready Taco Rice in a large blue pot with fresh herbs in the background.

Other rice recipes to try

Collage of two pictures of the Taco Rice with recipe title text.

If you try this Taco Rice, tag me on Instagram or Facebook, snap a picture and show your remakes.

Cheers, Florian.

View of the Taco Rice with a wooden spoon and some fresh herbs sprinkled over it.

Taco Rice

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Taco Rice is made with vegan ground beef crumbles, black beans, leftover rice, salsa, taco seasoning and of course garlic. A quick idea for lunch or dinner that comes together in around 15 minutes. It is a flavorful combo that the whole family will enjoy in no time.

Ingredients

  • 2 cups rice, cooked
  • 3 Tbsp olive oil
  • 1/3 cup onion, diced
  • 3 cloves garlic, pressed
  • 1 15 oz black beans, drained
  • 10 oz vegan ground beef
  • 8 oz salsa
  • 2 tsp taco seasoning
  • 4 oz vegan cheddar, shredded
  • salt, pepper to taste

Instructions

  1. In a skillet or casserole, heat olive oil. When hot, add garlic and onion. Fry for about 2 minutes, then add vegan ground beef too.
  2. Let it brown a bit before transferring the leftover rice to the pot, followed by taco seasoning.
  3. Next add salsa, rice and finally black beans plus vegan cheddar and cook for 5 minutes more.
  4. Serve the Taco Rice on plates or in bowls.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 511Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1109mgCarbohydrates: 44gFiber: 6gSugar: 3gProtein: 7g
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