#ImprovCookingChallenge ~ Taco Rice

For March's #ImprovCookingChallenge we were given the ingredients of beans and rice to combine in a recipe. As usual, the options were endless but I had taco rice on my brain. My friend brought some to a potluck at work last winter and I have literally been craving it ever since then. And not had it. This seemed like the perfect opportunity to rectify that situation! 

Find our group on Facebook if you're interested in joining in the fun; Nicole from Cookaholic Wife hosts our group! 

I took a basic recipe and added a bunch of stuff, and we were very happy with the results! Tender, very flavorful rice, chock full of vegetables, beef, and beans. It's hearty, filling, and very warming on a cool evening. I could see stuffing tacos full of this mixture to make it "handheld" as well if you wanted to. Sour cream might be a nice addition - you could even throw a sprinkling of lettuce and tomatoes on there to up the veggie content!

March Improv Cooking Challenge

Beans and Rice
• • Chicken Burrito Bowls by Cookaholic Wife
  • Southern Style Red Beans and Brown Rice by Pandemonium Noshery
  • Taco Rice by Making Miracles
  • Southwest Chicken and Rice Soup by Palatable Pastime
  • Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
  • Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
  • Menestra de Porotos by A Day in the Life on the Farm

Taco Rice adapted from The Country Cook

Ingredients

3 cups uncooked brown rice, rinsed

3 cups beef broth

1 lb ground beef

1 medium onion, diced

salt and pepper

1 pkt taco seasoning

1 TBS chili powder

1/2 tsp smoked paprika

1 15-oz can black beans, rinsed and drained

1 15-oz can corn, drained

1 4-oz can mushrooms (un-drained)

1 cup salsa

1 1/2 cups shredded cheddar cheese

Directions

1. Prepare your brown rice with the beef broth in the Instant Pot (recipe here). If you do not have an instant pot, feel free to cook stove top via your preferred method; adjust the liquid accordingly.
2. Meanwhile, cook the ground beef with the diced onion in a large nonstick skillet over medium to medium-high heat for about 10 minutes, until meat is cooked through and onions are tender. Season lightly with salt and pepper during cooking. 
3. Sprinkle cooked meat mixture with paprika and chili powder, then add in the beans, corn, mushrooms with liquid, taco seasoning, and salsa. Stir gently to combine. 
4. Turn heat to low and cover with a lid until your rice is ready. Once the rice is cooked, add it into the meat mixture and stir gently to evenly combine and coat the rice. If your mixture is too dry, you can add a little extra liquid in the form of beef broth, salsa, water, or a can of diced tomatoes if desired.
5. Taste and adjust seasonings as needed.
6. Sprinkle cheese over the top, cover with a lid and allow to rest for about 5-10 minutes, until cheese has completely melted.
7. Serve and enjoy!