Taco Rice Bowl (Print-Friendly Recipe)
A customizable bowl with seasoned meat, rice, fresh veggies, and zesty sauce for an easy meal.
# Ingredients List:
→ Grains and legumes
01 -
1 cup uncooked white rice (approximately 200 g)
02 -
1 can (425 g) black beans, drained and rinsed
03 -
1 cup corn (frozen or canned, about 150 g)
→ Proteins
04 -
450 g ground beef or turkey
→ Seasonings and condiments
05 -
1 packet taco seasoning (about 28 g)
06 -
2 tablespoons olive oil (30 ml)
07 -
Salt and pepper to taste
→ Liquids
08 -
2 cups water or chicken broth (480 ml), chicken broth recommended for enhanced flavor
→ Vegetables and toppings
09 -
1 cup diced tomatoes (fresh or canned, approx. 180 g)
10 -
1 cup shredded lettuce (about 50 g)
11 -
½ cup salsa (120 ml) for topping
12 -
Optional: fresh cilantro and lime wedges for garnish
→ Cheese
13 -
1 cup shredded cheddar cheese (about 110 g)
# How to Make It:
01 -
In a medium pot, combine rice and water or chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender.
02 -
Heat olive oil in a large skillet over medium heat. Add ground beef or turkey, seasoning with salt and pepper, and cook until browned, about 5–7 minutes.
03 -
Stir taco seasoning into the cooked meat along with a splash of water. Simmer for 2–3 minutes to develop flavor.
04 -
While meat simmers, drain and rinse black beans. Prepare diced tomatoes, shredded lettuce, and any optional garnishes like cilantro and lime wedges.
05 -
Divide cooked rice among serving bowls. Top with seasoned meat, black beans, corn, diced tomatoes, shredded lettuce, cheddar cheese, and salsa. Garnish as desired.
# Extra Information:
01 -
Customize by adding avocado, jalapeños, or sour cream. For a vegetarian version, replace meat with plant-based protein or extra beans and vegetables. Store leftovers in an airtight container refrigerated up to 3 days; reheat thoroughly before serving.