Taco Rice Skillet

30 Minutes

Mexican/Mexican Fusion

Serves: 5

Pack your taco night table with the healthy, high-in-fiber Royal^® Basmati Rice for a zesty and delicious dinner!

Made with

1 cup Royal^® Basmati Rice

1 pound ground beef

1 teaspoon cumin

1 teaspoon ground chipotle pepper

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 3/4 cups water

1 cup chunky salsa

1 cup corn

1 package tostada shells

1 cup shredded mexican blend cheese

1 cup shredded iceberg lettuce

Sour cream, optional

In a large skillet, heat beef, spices, and salt on medium high heat, stirring occasionally.
Once brown, add water, basmati, salsa and corn. Stir and cover with a tight fitting lid. Reduce heat and simmer for about 15 minutes or when rice is tender.
Remove from heat and let stand 8 minutes. Fluff beef and rice mixture with a fork and layer on tostada shells with cheese and lettuce.

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