Ignore the salsa, I didn't use it. And that big glob of beef fat in the ground meat is a misfit package and not typical of what we offer for sale - if it can't be sold, it's what's for dinner!
I suppose you are wondering - she makes risotto, paella, jambalaya and more jambalaya - what on earth is she doing with a skillet rice mix?
It's curiosity as to what is being marketed to gluten and soy-free consumers (like me).
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| (Evidence of my horrible knife skills) |
It's simmering away for 20 minutes, and I can smell bell peppers. More Cajun than "taco" in aroma.
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| Nature's Place Taco Rice |
First, it's marketed as a "skillet meal" but, even if I had added the suggested sliced tomato, sour cream and cheese for garnishes, this is more of a side, especially as tomatoes are out of season. (The rice-to-meat ratio seems out of proportion, but I've no need to stretch a pound of burger to feed 8 - I'm someone the doctor told to eat less white rice.) (-)
Second, hooray for being located in the gluten-free isle at the Hannaford; I didn't have to sift through the store to find it. (+)
Third, this mix has less sodium per serving than a can of Diet Coke. I didn't salt the ground beef, onion, or beef broth (I used my own). That necessitated salting at the end, but it's a significant plus for people seeking to control dietary sodium. (+)
Fourth, Dan liked it, but he grew up eating no-salt dinners. I found it bland, and I started thinking that red beans and chilies would have been good additions - heading more toward "Mexican rice" than "taco rice" - you know, something you could wrap in a burrito. (-)
In conclusion, (and no one has asked) I think that by listing more variations for "doctoring-up" on the packaging, they could expand the product's appeal. Fresh tomatoes are expensive in winter.
Other than that, it is what it is, and it worked.
