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Taco Rice Bowl Recipe

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4.7 from 12 reviews

A flavorful and easy-to-make Taco Rice Bowl featuring seasoned ground beef, black beans, corn, fresh veggies, and creamy avocado topped with shredded cheese and sour cream for a satisfying meal.

Ingredients

Rice

  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • Pinch of salt

Protein and Filling

  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes, fresh or canned
  • 1 tablespoon olive oil (optional for cooking)

Toppings and Garnishes

  • 1 cup shredded lettuce
  • 1 cup shredded cheese, cheddar or Mexican blend
  • 1 avocado, diced
  • ½ cup sour cream or Greek yogurt
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 lime, cut into wedges
  • Salt and pepper to taste

Instructions

  1. Prepare the Rice: Rinse the rice under cold water in a fine-mesh strainer to remove excess starch. In a medium saucepan, combine the rinsed rice, water or chicken broth, and a pinch of salt. Bring to a boil over medium-high heat.
  2. Cook the Rice: Once boiling, reduce heat to low, cover the saucepan, and let the rice simmer for 20 minutes without lifting the lid. Then remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and set aside.
  3. Cook the Meat: In a large skillet, heat a tablespoon of olive oil over medium heat if using. Add the ground beef or turkey and cook for 5-7 minutes, breaking it apart until browned and no longer pink. Drain excess fat if needed.
  4. Add Seasoning and Vegetables: Sprinkle the taco seasoning over the cooked meat and stir well. Then add black beans, corn, and diced tomatoes to the skillet. Stir to combine and let simmer for 5 minutes. Add a splash of water or broth if the mixture looks dry.
  5. Season and Remove from Heat: Season with salt and pepper to taste, then remove the skillet from heat.
  6. Assemble the Bowls: In serving bowls, place a scoop of cooked rice on the bottom. Spoon the seasoned taco filling over the rice.
  7. Add Toppings: Top with shredded lettuce, then sprinkle shredded cheese over it. Add diced avocado on top.
  8. Finish with Sauce and Garnishes: Drizzle sour cream or Greek yogurt over the bowl, optionally squeeze lime juice on top, and sprinkle with fresh cilantro if desired.
  9. Serve: Serve with lime wedges on the side for extra tang.

Notes

  • For a leaner option, use turkey instead of ground beef and skip the olive oil or use cooking spray.
  • Black beans can be substituted with pinto beans or kidney beans based on preference.
  • Use low-sodium taco seasoning to control salt content.
  • Fresh tomatoes add more texture, but canned work well in a pinch.
  • To make it vegetarian, omit the meat and add extra beans or sautéed vegetables.
  • Leftover rice can be stored in the refrigerator for up to 3 days.
  • Feel free to add jalapeños or hot sauce for an extra kick.

Find it online: https://hotsavors.com/taco-rice-bowl-recipe/