Taco Rice

Taco Rice is fast and easy. It can be a snack for many, a lunch or dinner, and makes for good leftovers as well. My first experience with taco rice was actually in Okinawa while serving in the Marine Corps. After a hard night of drunken debauchery, nothing tasted better on that long walk back to the barracks than a serving of taco rice.

Step 1: Ingredients

Taco rice is simply:

White rice
Ground meat
Shredded cheese
Taco seasoning

Cooking utensils:
Medium sauce pan
Large spoon or spatula
Measuring cups

Note: I used ground turkey meat for this instructable which is why I used a little vegetable oil to help brown the meat. I prefer ground beef, but was out. You wouldn't need the oil when cooking ground beef.

Step 2: Cook the Rice

Rice is kinda hard to mess up, but there are some of us who are picky. I don't like my rice wet, not fully cooked, or over cooked. I prefer it to be sticky and somewhat dry.

The typical ratio is 2:1 water to rice which is where I'd start. 2 cups water to 1 cup rice.
Bring water to a boil and then pour the rice in and cover.

Step 3: Cooking the Meat

Brown the meat and break it apart to your liking.
Following the directions on your package of taco seasoning, add the water (3/4 cup to 1 lb. of meat).

In this instructable, I "eyeballed" my amounts for the sake of having just enough for lunch.
After adding the water, add the contents of your taco seasoning

Stir and bring to a boil, then reduce the heat and cover.
Watch to make sure it's not getting over cooked. If it's already very thick, remove from the heat.

Step 4: Finishing Up

Once your rice is cooked to satisfaction, spoon a hardy layer into a dish.
Do the same with the meat and then the cheese respectively.

You may now garnish to your liking with sour cream, hot sauce, tomatoes, or salsa.

Enjoy!