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Red Rice Meatless Tacos
Red-y to spice up Taco Tuesday? Swap ground beef for hearty whole grains in our Red Rice Tacos! Cooked in a skillet with tomato juice, chopped onion, minced jalapeno, and your favorite seasoning, our Organic California Red Jasmine Rice transforms into a standout stand-in for taco meat!
1packet of your favorite taco seasoning
1cupslow sodium tomato juice
1pack of taco shells (soft or crunchy)
1can black beans
1cupsshredded cabbage or lettuce
Your favorite salsa
1cupsshredded cheese (optional)
Avocado cream (optional):
Serving Size: 2 tacos
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 13g||17%|
|Saturated Fat: 2.5g|
|Total Carbohydrate: 58g||21%|
|Dietary Fiber: 10g||36%|
- Cook the Lundberg Organic California Red Jasmine Rice according to directions on package. Heat a skillet on medium high. Add the cooked rice, taco seasoning, tomato juice, chopped onion, minced jalapeno and water. Blend well and cook until the moisture evaporates. The rice will start to resemble taco meat.
- If desired, warm the black beans in a small saucepan.
- For the avocado cream, mash the avocados then blend the salsa, cilantro and sour cream. Use enough sour cream to achieve a thin spoonable consistency.
- Fill the taco shells using the rice as the base and add your favorite fillings. Top with Avocado Cream.
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