Description
Easy Taco Rice Bowls are a flavorful and filling dish combining rice, protein, spices, and fresh toppings, making it a crowd-pleaser. This recipe is quick, customizable, healthy, and great for meal prep.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups water or vegetable broth
- 1 pound ground beef, turkey, or chicken (or meat substitute)
- 1 packet taco seasoning (about 1 ounce)
- 1 can black beans, rinsed and drained (15 ounces)
- 1 cup corn (frozen or canned, drained)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- 1 cup shredded lettuce
- 1 cup salsa
- Sour cream or Greek yogurt (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Cook Rice: In a medium saucepan, bring water or vegetable broth to a boil. Add rice, cover, and reduce heat to low. Cook for 15-20 minutes, or until rice is fluffy and all liquid has been absorbed.
- Cook Protein: While the rice is cooking, heat a skillet over medium heat. Add ground beef, turkey, chicken, or meat substitute. Cook until browned and fully cooked.
- Add Taco Seasoning: Sprinkle the taco seasoning over the cooked protein. Stir to combine, adding a splash of water if necessary to help the seasoning adhere.
- Heat Black Beans and Corn: In a separate pot, combine black beans and corn. Heat over low until warmed through.
- Prepare Toppings: While the beans and corn are warming, chop the avocado, shred the lettuce, and prepare any other desired toppings.
- Assemble Bowls: Once everything is ready, build your taco rice bowls by layering rice, the seasoned protein, black beans, corn, diced tomatoes, cheese, lettuce, avocado, and salsa in serving bowls.
- Garnish and Serve: Top each bowl with a dollop of sour cream or Greek yogurt, if desired, and garnish with cilantro.
Notes
- Adjust the Spices: If you prefer a milder flavor, reduce the amount of taco seasoning. For extra kick, try adding jalapeños or hot sauce.
- Mix and Match Ingredients: Don’t hesitate to swap out or add ingredients. Consider replacing black beans with pinto beans or using quinoa instead of rice.
- Grate Your Own Cheese: For the best melting and flavor, purchase block cheese and grate it yourself instead of using pre-packaged shredded cheese.
- Serve Room Temperature: Allow your ingredients to come closer to room temperature before assembling. This enhances the overall flavor and texture of your bowls.
- Storage: Store leftover Taco Rice Bowls in airtight containers in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the assembled bowls without fresh toppings. They will keep for up to 3 months. Reheat in the microwave or oven, then add fresh toppings before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Layering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 20g
- Cholesterol: N/A