Cheesy Taco Rice Mix
Cheesy Taco Rice Mix is a pint-jar pantry meal packed with Tex-Mex flavor — just add water and butter for a quick, cheesy side or base for tacos and burritos. It’s shelf-stable for up to 18 months and makes a cozy two-person dinner in minutes.
Equipment
Ingredients
- 1 cup long-grain white rice
- 2 Tbsp dry cheese powder cheddar or nacho-style
- 1 Tbsp taco seasoning mix
- 1 Tbsp dried minced onion
- 1 tsp garlic powder
- ½ tsp paprika or smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp sugar optional, balances the spice
- 2 Tbsp dried bell pepper bits optional but pretty
- 2 Tbsp dried corn optional
Instructions
- In a saucepan, combine the jar contents with 2 cups water, 1 Tbsp butter, and 1 tsp Worcestershire or hot sauce (optional).
- Bring to a boil, then reduce to low and simmer 15–18 minutes until rice is tender.
- Fluff with a fork and add ¼–½ cup shredded cheese if you want it extra cheesy.
Instant Pot Instructions
- 2 cups water or broth (chicken or veggie work great)2 Tbsp butter (optional but adds richness)½–1 cup shredded cheese (cheddar, Mexican blend, or pepper jack)Instructions:Pour your Cheesy Taco Rice Mix into the Instant Pot.Add 2 cups water or broth and butter, if using. Stir gently to combine.Lock the lid and set the valve to Sealing.Cook on Manual/Pressure Cook – High for 4 minutes.When done, let the pressure naturally release for 10 minutes, then carefully quick release the rest.Stir in cheese while it’s still hot — it’ll melt right in and make it creamy.
Notes
Add cooked ground beef or shredded chicken for a full meal.
Great side for tacos, burritos, or Tex-Mex casseroles.
Shelf life: 12–18 months in a cool, dark pantry (use oxygen absorber for long-term storage).