Taco Rice Bowl
A simple and delicious meal that combines the flavors of tacos into a hearty bowl, perfect for busy weekdays or family dinners.
Ingredients
For the base
- 1 cup uncooked white rice
- 2 cups water or chicken broth Use chicken broth for more flavor.
For the meat mixture
- 1 lb ground beef or turkey Turkey for a lighter option.
- 1 packet taco seasoning About 1 oz.
- 1 can black beans 15 oz, drained and rinsed.
- 1 cup corn Frozen or canned.
For toppings
- 1 cup diced tomatoes Fresh or canned.
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- ½ cup salsa For topping.
- 2 tablespoons olive oil
Optional garnishes
- to taste salt
- to taste pepper
- to taste fresh cilantro For garnish.
- to taste lime wedges For garnish.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water or chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it into small pieces.
- Drain excess fat if necessary. Add the taco seasoning to the meat, along with black beans and corn. Stir and cook for about 5 minutes until heated through.
- Once the rice is done, fluff it with a fork and season with salt and pepper to taste.
Assembly
- To assemble the bowls, spoon rice into each bowl. Top with the meat mixture, diced tomatoes, shredded lettuce, and shredded cheddar cheese. Add salsa on top.
- Garnish with fresh cilantro and lime wedges if desired.
Notes
For extra flavor, sauté some onions and bell peppers with the meat. Use brown rice instead of white for a healthier option. Feel free to add other toppings like avocado, sour cream, or jalapeños for more flavor. Store any leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave until hot.