Ground Beef Tacos with Corn Salsa and Cilantro Rice

Rinse 1/2 cup white rice under cold water. In a small pot, combine the rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.

While the rice cooks, wash 1/2 bunch of cilantro and finely chop the leaves and stems. Drain 7 oz of canned corn.

In a small bowl, mix the drained corn with 2 tbsp of the chopped cilantro and the juice from 1/2 of the lime to create the salsa.

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 1/2 lb ground beef and cook for 6-8 minutes, breaking it up with a spoon until fully browned and cooked through. Drain any excess fat.

Add 1 tbsp taco seasoning and 2 tbsp water to the skillet with the beef. Stir and simmer for 2 minutes until the sauce coats the meat.

Warm 4 flour tortillas in a dry pan over medium heat for 30 seconds per side until soft.

Once the rice is tender, fluff it with a fork and stir in the remaining chopped cilantro and the juice from the remaining 1/2 lime.

Assemble the tacos by filling tortillas with the seasoned beef and topping with the corn salsa. Serve the cilantro lime rice on the side.