Taco, Rice & Refried Beans Recipe
Make Taco, Rice & Refried Beans Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taco Filling
Rice
Refried Beans
Assembly & Garnishes
Method
Taco Filling
- 1
Cook aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.
- 2
Brown meat
Increase heat to medium-high. Add 1 lb ground beef or turkey to the skillet. Break up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if desired, leaving a little for flavor.
- 3
Season
Reduce heat to medium. Stir in 2 tablespoons taco seasoning and 1 tablespoon tomato paste, coating the meat. Add 1/2 cup water, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently, stirring occasionally, until sauce thickens, about 4–5 minutes. Taste and adjust salt or seasoning.
- 4
Keep warm
Remove from heat and keep covered while you prepare rice and beans, or transfer to a low oven (200°F/95°C) to stay warm.
Rice
- 5
Sauté rice and aromatics
In a medium saucepan, heat 1 tablespoon oil or butter over medium heat. Add 1/4 cup finely chopped onion and cook until translucent, about 2–3 minutes. Add 1 cup long-grain rice and stir to coat in the oil; cook 1–2 minutes until rice begins to look opaque.
- 6
Simmer rice
Stir in 2 cups chicken or vegetable broth, 1/4 cup tomato sauce, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed.
- 7
Fluff
Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.
Refried Beans
- 8
Cook aromatics for beans
Heat 1 tablespoon vegetable oil or lard in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté until soft, about 3 minutes. Add 1 teaspoon minced garlic and cook another 30 seconds.
- 9
Mash and season
Add one 15 oz can drained and rinsed pinto beans to the skillet along with 1/4 cup reserved bean liquid or water, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Using a potato masher or the back of a sturdy spoon, mash the beans in the skillet to your desired consistency. For creamier beans, add extra water a tablespoon at a time and continue mashing.
- 10
Finish
Simmer the mashed beans over low heat, stirring frequently, until thickened and heated through, about 5 minutes. If using, stir in 1/4 cup shredded cheddar cheese until melted. Taste and adjust salt or cumin.
Assembly & Serving
- 11
- 12
Assemble tacos
Place 1–2 tablespoons refried beans on each warmed tortilla (optional base), top with about 2–3 tablespoons seasoned taco meat, a small handful of shredded lettuce, diced tomatoes, a dollop of sour cream, and a spoonful of salsa. Garnish with chopped cilantro and a squeeze of lime.
- 13
Serve with rice and beans
Serve tacos immediately with a scoop of the prepared rice and a side of refried beans. Offer extra lime wedges, salsa, and shredded cheese at the table.