Up your taco night game with this delicious, healthy Mexican brown rice made easy with taco seasoning and store-bought salsa. Though it’s not traditional, the nutty flavor and delicate texture of brown basmati rice (or brown jasmine rice) really shine here. Don't use short-grain rice, though, as it would become mushy. The salsa is a big part of the flavor of the dish, so be sure to choose one that’s the heat level you like — and if your market doesn’t sell a salsa made with both corn and black beans, buy a black bean salsa and stir in a little frozen corn. The recipe, which makes 4 cups, is a Yummly original created by Ivy Manning.
- 1 cup brown basmati rice (or brown jasmine rice)
- 1 3/4 cups water
- 2 Tbsp. taco seasoning
- 1 cup corn and black bean salsa (including tomatoes; store-bought with prepared foods or in the deli case)
- 1 small avocado (diced)
- 2 Tbsp. chopped cilantro (plus cilantro sprigs, for serving)
- Combine rice, water, and taco seasoning in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 40 minutes.
- Fold salsa into rice and cook over low heat, stirring once, until salsa is warm, about 2 minutes. Stir in avocado and chopped cilantro.
- Transfer rice to a serving bowl. Top with cilantro sprigs.
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|Calories170Calories from Fat50|
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|Calories from Fat50|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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