Cheesy Taco Rice
Buttery rice, laced with taco seasoning, swirled with cheese and then blanketed with more cheese. This ooey, gooey, 4-ingredient side dish is the ultimate crowd-pleaser!
This rice is so flavorful! That’s because we add a packet of taco seasoning to the simmering liquid! The rice absorbs all the flavor of onion, garlic, chili, cumin (and more!) while it cooks!
The cheese is sharp and melty and awesome! I used a shredded Mexican cheese blend, which means a blend of cheeses that are smooth and creamy, sharp and nutty, and ultra stretchy! Any variety of Mexican cheese blend will work, including the one with bits of jalapeño peppers!
This dish is perfect for feeding a crowd! It’s gluten-free, easy to make, and everyone loves the flavor of tacos. You could even consider this a vegetarian main dish for your non meat-eating friends. Add some vegetables to the rice, or serve them on the side, and it’s a complete, nourishing meal.
This rice goes with everything! Serve this rice with chicken, steak, seafood, or pork. It works with practically any meal. And it’s a must for taco and fajita night!
If you use an ovenproof pan, you can save a step! The last step of this rice is melting the cheese under the broiler. If you cook the rice in an oven-proof pan, you won’t have to transfer it to a baking dish!
Cheesy Taco Rice
Ingredients
- 1 cup long grain white or brown rice
- 1 packet, or 2 tablespoons taco seasoning of choice, regular or hot
- 2 tablespoons butter, divided
- Salt and freshly ground black pepper
- 1 1/2 cups shredded Mexican cheese blend, or cheddar, Monterey jack, or pepper jack (or any combination of those), divided
- Chopped green onions for serving
- Hot sauce for serving
Instructions
- Place the rice in an ovenproof saucepan or medium saucepan. Add the taco seasoning, 1 tablespoon of the butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 cups of water and set the pan over high heat. Bring to a boil, stir to combine, reduce the heat to low, cover and simmer for 15 to 20 minutes, until the rice is fork tender and the liquid is absorbed.
- Fold in the remaining tablespoon of butter and 1 cup of the cheese. Mix until well blended. If you’re using and ovenproof pan, top the rice with the remaining 1/2 cup of cheese. If you’re pan is not ovenproof, transfer the rice to a baking dish and top with the cheese.
- Preheat the broiler.
- Place the baking dish under the broiler and broil until the cheese melts, about 1 to 3 minutes. Top with green onions and serve with hot sauce on the side.