Taco Bell Rice Recipe: Easy Copycat Version At Home
Taco Bell Rice Recipe is a quick and flavorful Mexican-style side dish made with long-grain rice, tomato sauce, and warm taco seasoning. This easy copycat version brings the same seasoned taste you love from the restaurant, perfect for rice bowls, tacos, or family meals. Simple to cook, budget-friendly, and ready in 30 minutes — this Taco Bell Rice Recipe makes every meal more satisfying.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 cup long-grain white rice (you may use jasmine or basmati)
- ⅓ cup yellow onion, finely minced
- 2 tablespoons red bell pepper, finely minced (optional but gives nice color)
- 1½ cups water (you may substitute chicken or vegetable stock if you like more flavor)
- ½ cup + 2 tablespoons (≈6 oz) tomato sauce
- 1½ teaspoons salt
- 1½ teaspoons ancho chili powder or another mild chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- A dash of cayenne pepper (adjust to your taste)
- Juice of ½ a lime (≈1 tablespoon)
Instructions
- 1
Place a medium saucepan (with a good fitting lid) over medium-high heat. Add the 2 tablespoons olive oil, let it warm for about 30 seconds. Then add the 1 cup rice. Stir the rice in the oil so the grains get coated, and continue stirring for about 2-3 minutes until the rice starts to turn a pale golden color and you smell a slightly nutty aroma. This toasting step helps develop flavor and keeps the rice grains from sticking. (Tip: if you skip toasting, you might end up with a mushier texture.)
- 2
Add the finely minced yellow onion and red bell pepper to the rice. Stir them into the rice for about 3-4 minutes until the onions soften and become translucent. You’ll start to smell the sweet pepper and onion aromas – my kitchen always smells like a Mexican restaurant in that moment
- 3
Pour in the ½ cup + 2 tablespoons tomato sauce. Then add the 1½ teaspoons salt, 1½ teaspoons ancho chili powder, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon coriander, and the dash of cayenne pepper. Stir gently just to combine these seasonings with the rice mixture. Then add the 1½ cups water (or stock if using). Give everything one gentle stir to mix, making sure nothing is burnt on the bottom
- 4
Increase the heat to high just until the liquid comes to a boil. Once it hits a boil, reduce the heat to low (so it’s just a gentle simmer), cover with the lid, and let it cook undisturbed for about 15-18 minutes. A key tip here (inspired by advice from other copycat versions) is: once it’s simmering with the lid on, do not stir the rice. Stirring at this point will disturb the steam and can make the rice sticky or burn on the bottom
- 5
After that 15-18 minutes, turn off the heat but keep the lid on. Let it sit for another 5 minutes. This resting period lets the rice finish absorbing steam and “settle.” Then remove the lid and use a fork to fluff the rice gently. At this point, squeeze in the lime juice (about 1 tablespoon) and toss gently. Taste the rice – if you want a little more salt or chili, sprinkle and stir lightly
- 6
Transfer the rice into your dish or rice bowl. It should have separated grains, a light orange-tinged color from the tomato sauce, and a gentle kick of chili. Serve warm.