You’ll never convince me otherwise—rice in tacos is just perfect.
I’ve been doing this non-traditional combination for as long as I can remember.
And if there’s one piece of advice I would give to anyone who also wants to put rice in tacos…
Not all rice is the same. So, it’s time to talk about the best rice for tacos!
Top Rice Variety for Tacos: Long-Grain White Rice
The best rice for tacos is none other than long-grain white rice.
Nope, I’m not talking about all varieties of rice that are white and long (which would include Basmati rice, Jasmine rice, etc.).
Long-grain white rice is actually its own variety.
And, in fact, it’s the most common rice grain in the US!
Just look for the cheapest bag of regular white rice on the grocery shelves.
Chances are, it’s long-grain white rice.
Reasons to Use Long-Grain White Rice for Tacos
Fluffy Texture: Mushy rice never works well for tacos. So, you want to use rice varieties like long-grain white rice that remain fluffy even when combined with other fillings like sauces and beans.
Customizable: The best rice for tacos is one that’s flavored or seasoned well. Conveniently, long-grain white rice is the ideal grain for popular flavored or specialty rice like cilantro lime rice, saffron rice, and Mexican rice.
Versatility: Your bag of long-grain white rice won’t just be perfect for tacos. It’ll also be the ideal grain for burritos, Mexican horchata, and fajitas. Talk about having the ultimate rice for Mexican or Tex-Mex cuisine.
Rice Runner-Ups
For me, long-grain white rice has always been the best rice for tacos.
But that doesn’t mean it’s the only rice that works for the dish!
Anytime I want to switch things up a bit for the family’s Taco Tuesdays…
I use Jasmine rice or Brown rice instead.
Jasmine Rice
Jasmine rice adds a subtle, floral aroma to tacos, making the dish more complex and interesting without overwhelming the key flavors.
Like long-grain white rice, this grain absorbs flavors well and is pretty common.
And though it’s one of the stickiest long-grain rice varieties…
It still comes out as light and fluffy when you cook it according to package instructions!
Long-Grain Brown Rice
Or, to be more specific, Mexican brown rice, which is Mexican rice made with brown rice.
At first, I only used Mexican brown rice for taco bowls.
But when curiosity got the better of me, I decided to try it on actual tacos instead!
The results were surprisingly good and, obviously, healthy.
Brown rice gives tacos a hearty and slightly nutty flavor, which provides a unique texture.
And since I cook it as Mexican rice beforehand, it also has the perfect seasoning and subtle spiciness to complement other ingredients inside the tacos as well.
Note: Feel free to use your preferred brown rice variety. I personally love using long-grain brown rice as it’s the easiest to find.
Let’s Talk Tacos
Some people hate the idea of including rice in tacos.
But to each their own, I guess.
Because I personally love adding rice to both my taco shells and bowls!
For best results, just make sure to season your rice before adding it to tacos.
And, of course, keep the rice varieties I recommended above in mind!
Beefy Tacos With Cilantro Lime Rice
Here’s the simplest yet most popular taco recipe in our household. It only uses pantry staples, so you can whip it up at any given time!
Ingredients
- 8 small tortillas (flour or corn)
- 2 cups of pre-cooked cilantro lime rice
- 1 pound of ground beef
- 1 cup of cheddar cheese (shredded)
- 2 medium tomatoes (diced)
- 2 cups of lettuce (shredded)
- 1/2 cup of store-bought taco sauce or salsa
- Salt and pepper (to taste)
Instructions
- If you haven’t already, cook your cilantro lime rice.
- Prepare the ingredients as necessary. Dice the tomatoes and shred the cheese and lettuce.
- In a large skillet over medium heat, cook the ground beef for about 8 to 10 minutes or until it’s browned. Make sure to break it up during the process.
- Drain the excess fat from the ground beef and season the beef with salt and pepper. Feel free to also add other spices, if preferred. Set the beef aside.
- In a separate, dry skillet that’s over medium heat, warm the tortillas for about 30 seconds on each side.
- Open your store-bought taco sauce or salsa and transfer it to a small serving dish.
- Serve by either pre-arranging each taco or setting up a taco station where everyone can build their own tacos with the tortillas, fillings, and sauce.
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