Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We’re running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angelesstyle Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some solidly easy tailgating chow. We respect a man with priorities.

One of my measuring sticks for Mexican restaurants outside of Southern California is the rice, and it’s amazing how many places fail this simple test (the test is unnecessary in Southern Cal; everyone passes pretty much). I just want some rice with some appetizing color and a ton of flavor. Lucky for me, my mom taught me how to make the good stuff back in the day (thanks Mom!). This is a pretty basic recipe — if you want to start tinkering with add-ins like chopped jalapeños, lime juice and chipotle sauce, feel free to experiment.