Taco Rice Recipe

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• 1 tablespoon cooking oil
  Ingredient note

  Source: 1 tablespoon cooking oil
• 1 each medium onion (minced)
  Ingredient note

  Source: 1 medium onion (minced)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 ½ cups basmati rice
  Ingredient note

  Source: 1 ½ cups basmati rice
• 2 tablespoons taco seasoning
  Ingredient note

  Source: 2 tablespoons taco seasoning
• 2 ¼ cups chicken stock (or vegetable stock)
  Ingredient note

  Source: 2 ¼ cups chicken stock (or vegetable stock)
• 1 cup frozen corn (thawed)
  Ingredient note

  Source: 1 cup frozen corn (thawed)
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• ½ cup chopped cilantro
  Ingredient note

  Source: ½ cup chopped cilantro
• ¼ cup lime juice
  Ingredient note

  Source: ¼ cup lime juice

1. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
2. Add the basmati rice and taco seasoning and stir for 2 minutes, until the seasoning is fragrant.
3. Add the stock, corn, and salt and stir the pot one more time. Bring the pot to a boil then reduce the heat to low, cover the pot, and simmer for 12 minutes. Remove the pot from the heat and let it sit with the lid on for 10 minutes.
4. Stir the cilantro and lime juice into the rice and serve right away.