Taco Rice Bowl
A quick and customizable taco rice bowl that's family-friendly, healthy, and packed with flavor.
Ingredients
For the Base
- 1 cup white rice Uncooked
- 2 cups water or chicken broth For cooking rice
For the Toppings
- 1 lb ground beef or turkey Choose based on preference
- 1 packet taco seasoning
- 1 can black beans (15 oz) Drained
- 1 cup corn Frozen or canned
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- ½ cup salsa For topping
- 2 tablespoons olive oil For cooking
- to taste salt and pepper
- optional fresh cilantro and lime wedges For garnish
Instructions
Preparation of Rice
- In a medium saucepan, combine rice with water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender.
Cooking the Meat
- In a large skillet over medium heat, heat olive oil and add ground beef or turkey. Season with salt, pepper, and taco seasoning; cook until browned (5–7 minutes).
- Break up the meat as it cooks. If it’s too dry, a little olive oil fixes it.
Mixing Additional Ingredients
- Stir in drained black beans and corn; cook for another 2–3 minutes until heated through.
- Taste for salt and adjust seasoning as needed.
Assembling the Bowl
- Layer cooked rice in bowls, top with the meat mixture, diced tomatoes, lettuce, and cheddar cheese.
Finishing Touches
- Drizzle with salsa and garnish with cilantro and lime wedges before serving.
Notes
Make-ahead: Cook the rice and meat the night before and keep them separate in airtight containers. For storage, the components last 3–4 days in the fridge; freeze the meat for up to 3 months.