This flavorful Taco Rice is packed full of herbs and spices, but is neutral enough to serve as the base for several different recipes, like bowl meals, burritos, and more!
Finely dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a medium sauce pot. Sauté the onion and garlic over medium heat until the onions are soft and transparent.
Add the uncooked rice, chili powder, cumin, and oregano to the pot. Continue to stir and cook for about 2 minutes to toast the rice and spices. You should hear the rice making crackling noises.
Finally, add the water and salt, and give everything a brief stir. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. As soon as it reaches a full boil, turn the heat down to low, or slightly above low, and let it simmer for 15 minutes.
After 15 minutes, turn the heat off and let it sit for 10 minutes without removing the lid. After letting it rest for 10 minutes, fluff the rice with a fork. Sprinkle sliced green onions over top just before serving.
*My total recipe cost is a bit on the high side because I used long grain jasmine rice. Using regular long grain white rice will reduce the price quite a bit.
**This chili powder is a mild blend of spices, not straight red chile powder or cayenne pepper.