1Prepare the Mexican rice by mixing 1 cup of water, 1 tsp of tomato bouillon, and 1 cup of instant rice. Stir and microwave for 5 minutes and 30 seconds.
2Prepare the Mexican rice by mixing 1 cup of water, 1 tsp of tomato bouillon, and 1 cup of instant rice. Stir and microwave for 5 minutes and 30 seconds.
3Prepare the Mexican rice by mixing 1 cup of water, 1 tsp of tomato bouillon, and 1 cup of instant rice. Stir and microwave for 5 minutes and 30 seconds.
4Divide the cooked Mexican rice into three equal portions (about 1/3 cup each).
5Divide the cooked Mexican rice into three equal portions (about 1/3 cup each).
6Divide the cooked Mexican rice into three equal portions (about 1/3 cup each).
7Mash the rice with a fork.
8Mash the rice with a fork.
9Mash the rice with a fork.
10Add 1/2 cup of lean beef taco meat to each portion of rice.
11Add 1/2 cup of lean beef taco meat to each portion of rice.
12Add 1/2 cup of lean beef taco meat to each portion of rice.
13Mix in 2 tbsp of rotel and 2 tbsp of any queso to each bowl.
14Mix in 2 tbsp of rotel and 2 tbsp of any queso to each bowl.
15Mix in 2 tbsp of rotel and 2 tbsp of any queso to each bowl.
16Sprinkle a tiny amount of shredded cheese over the mixture.
17Sprinkle a tiny amount of shredded cheese over the mixture.
18Sprinkle a tiny amount of shredded cheese over the mixture.