Taco Rice Bowl

ByCole Matthews
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why make this recipe

Taco Rice Bowl is a delightful dish that combines the flavors of tacos with the heartiness of rice. It’s perfect for families and can be made quickly, making it a great choice for busy weeknights. The mix of ingredients makes it healthy and tasty, while the variety of toppings lets everyone customize their bowl. Plus, it’s very filling and satisfies taco cravings without the mess.

how to make Taco Rice Bowl

Making a Taco Rice Bowl is straightforward and easy.

  1. Start by rinsing the rice under cold water. In a pot, combine 1 cup of uncooked white rice and 2 cups of water or chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked, about 15-20 minutes.

  2. While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 lb of ground beef or turkey and cook until it’s browned. Drain any excess fat.

  3. Stir in the taco seasoning and follow the packet instructions. Usually, you’ll need to add a little water and simmer until well blended.

  4. Add the black beans, corn, and diced tomatoes to the meat mixture. Cook for about 5 minutes, allowing everything to heat through.

  5. Once the rice is ready, fluff it with a fork and divide it among serving bowls. Top the rice with the meat mixture.

  6. Finally, add shredded lettuce, shredded cheddar cheese, and salsa on top.

how to serve Taco Rice Bowl

Serve the Taco Rice Bowl warm. Let everyone add their toppings according to their preferences. Offer optional garnishes like fresh cilantro and lime wedges for added flavor. This dish is great for sharing or for individual servings!

how to store Taco Rice Bowl

Store any leftovers in an airtight container. Keep the rice, meat mixture, and toppings separate if possible. The Taco Rice Bowl can be refrigerated for up to 3 days. When reheating, make sure to warm everything thoroughly.

tips to make Taco Rice Bowl

  • Adjust the spices to suit your taste. If you like spice, consider adding chopped jalapeños or hot sauce.
  • Experiment with other toppings like avocado, sour cream, or olives for extra flavor.
  • Cook the rice in chicken broth instead of water for a richer taste.

variation

You can easily switch up this recipe. For a vegetarian version, use black beans and add sautéed bell peppers or mushrooms instead of meat. You can also use quinoa or brown rice as a healthier substitute for white rice.

FAQs

Can I use other types of meat for Taco Rice Bowl?
Yes, you can use chicken, shrimp, or even ground plant-based meat for a different protein option.

Can I make Taco Rice Bowl ahead of time?
Yes! You can prepare the meat mixture and rice ahead of time. Just reheat them when you’re ready to serve.

Is Taco Rice Bowl gluten-free?
It can be gluten-free if you ensure the taco seasoning and any added sauces are gluten-free. Always check the labels before using.

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Taco Rice Bowl

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Regular
Print Recipe

Description

A delightful dish that combines the flavors of tacos with the heartiness of rice, making it perfect for busy weeknights.

Ingredients

Scale
  • 1 cup uncooked white rice
  • 2 cups water or chicken broth
  • 2 tablespoons olive oil
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 can black beans, drained
  • 1 cup corn
  • 1 can diced tomatoes
  • Shredded lettuce
  • Shredded cheddar cheese
  • Salsa
  • Optional garnishes: fresh cilantro, lime wedges

Instructions

  1. Rinse the rice under cold water.
  2. Combine rice and water or chicken broth in a pot and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
  4. In a skillet, heat olive oil over medium heat and cook the ground beef or turkey until browned; drain excess fat.
  5. Add taco seasoning, water as instructed, and simmer until well blended.
  6. Stir in black beans, corn, and diced tomatoes; cook for 5 minutes.
  7. Fluff the cooked rice and divide among serving bowls.
  8. Top the rice with the meat mixture.
  9. Add shredded lettuce, shredded cheddar cheese, and salsa.

Notes

Adjust spices to your taste. For a vegetarian version, use black beans and sautéed bell peppers or mushrooms. Cook rice in chicken broth for a richer taste.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 50mg

Keywords: Taco Rice Bowl, easy dinner, family meal, meal prep, customizable recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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