Taco Rice Bowl Dinner (Print Version)
Ground meat, rice, beans, and fresh toppings create a satisfying and customizable Mexican-inspired bowl.
# Ingredients:
→ Base Ingredients
01 -
1 cup uncooked white rice
02 -
2 cups water or chicken broth
→ Protein
03 -
1 lb ground beef or turkey
04 -
1 packet taco seasoning (about 1 oz)
→ Vegetables
05 -
1 can (15 oz) black beans, drained and rinsed
06 -
1 cup corn, frozen or canned
07 -
1 cup diced tomatoes, fresh or canned
08 -
1 cup shredded lettuce
→ Toppings
09 -
1 cup shredded cheddar cheese
10 -
½ cup salsa
11 -
optional fresh cilantro and lime wedges, for garnish
→ Others
12 -
2 tablespoons olive oil
13 -
to taste salt and pepper
# Directions:
01 -
In a medium pot, combine uncooked white rice and water (or chicken broth for more flavor). Bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
02 -
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain excess fat, if necessary. Stir in taco seasoning and mix well.
03 -
Add black beans and corn to the skillet with the cooked protein. Stir and cook over medium heat until heated through, about 3-5 minutes.
04 -
Divide the cooked rice equally among serving bowls. Top with the protein mixture, followed by diced tomatoes, shredded lettuce, shredded cheddar cheese, and salsa. Add optional garnishes like cilantro and lime wedges if desired.
05 -
Serve the taco rice bowls immediately. Optionally, add toppings such as avocado, jalapeños, or sour cream for extra flavor.
# Notes:
01 -
To make the dish vegetarian, substitute the ground meat with a plant-based alternative or additional beans and vegetables.
02 -
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat before serving.