Best Easy Taco Meat and Rice Recipe

Rinse the rice under cool water until the water runs clear; cook 2 cups rice in a saucepan with 4 cups water and a pinch of salt. Cover, bring to a boil, then reduce to low and simmer 15 minutes until fluffy.

While rice cooks, heat olive oil over medium-high in a large skillet. Add chopped onion and sauté 2–3 minutes until softened. Add garlic and cook 30 seconds.

Add ground beef to skillet; break up with a spoon and cook 5–7 minutes until well-browned, stirring occasionally to create small crumbles.

Drain excess fat if necessary. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir well, then add 1/2 cup water. Simmer over medium heat 5 minutes, letting flavors meld and most liquid evaporate.

To assemble: Fluff rice with a fork and divide among bowls. Top each with taco meat, shredded cheddar cheese, sour cream, diced tomato, and a sprinkle of cilantro. Serve warm.