Surviving Dinner – Taco Rice

Lots of recipes claim they can be cooked in 20 minutes or less.  Some nights are so busy, even that’s too long.  “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking.  It’s about surviving.  It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt.  Recipes found here can be cooked quickly and have minimal prep and clean-up.  Some may require a little pre-planning, but many won’t.

I spent my final years of high school on a miliary base in Okinawa, Japan, and developed a love for taco rice.  That is, plain white rice topped with taco fixin’s.  It’s totally a real thing, thank you Wikipedia!

This won’t be totally foreign to any of you in the present culture of Naked Burritos and Burrito Bowls, but it’s certainly easier since the rice isn’t flavored.  I won’t be posting a recipe since most people can already pull together a respectable Taco Tuesday, but taco rice is a nice way to mix it up a bit and have something a little different.  I love the blandness of the rice against the saltiness of the meat for a delightful meal.

If you make the rice in the rice cooker and buy pre-shredded lettuce and cheese at the grocery store, there is little to do besides brown up and season some meat.  But if you already have some in your freezer, you don’t even have to do that.

Wondering what I’m doing here?  Learn more about the idea behind Surviving Dinner.

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