Ingredients

• 1

  Cup
  Organic Red Jasmine Rice suggested substitutions
• 1
  packet of your favorite taco seasoning
• 1

  cups
  low sodium tomato juice
• ¹⁄₂

  cups
  chopped onion
• 2

  tbsp
  minced jalapeno
• 1

  cups
  water
• 1
  pack of taco shells (soft or crunchy)
• Toppings:
• 1
  can black beans
• 1

  cups
  chopped tomatoes
• 1

  cups
  shredded cabbage or lettuce
• ¹⁄₂

  cups
  chopped onions
• ¹⁄₂

  cups
  chopped cilantro
• Your favorite salsa
• 1

  cups
  shredded cheese (optional)
• Avocado cream (optional):
• 2
  avocados, mashed
• 2

  tbsp
  salsa
• 1

  tbsp
  chopped cilantro
• ¹⁄₂

  cups
  sour cream

Instructions

1. 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.
2. If desired, warm the black beans in a small saucepan.
3. 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.
4. Fill the taco shells using the rice as the base and add your favorite fillings. Top with Avocado Cream.