Taco Rice Bowl

Why Make This Recipe

Taco Rice Bowl is a quick and easy meal that combines the flavors of tacos with the heartiness of rice. It’s perfect for busy weeknights or when you want something tasty without spending too much time in the kitchen. Plus, it’s versatile and can be customized to your taste.

How to Make Taco Rice Bowl

Ingredients:

• 1 cup uncooked white rice
• 2 cups water or chicken broth (Use chicken broth for more flavor.)
• 1 lb ground beef or turkey (Turkey for a lighter option.)
• 1 packet taco seasoning (About 1 oz.)
• 1 can (15 oz) black beans (Drained and rinsed.)
• 1 cup corn (Frozen or canned.)
• 1 cup diced tomatoes (Fresh or canned.)
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• ½ cup salsa (For topping.)
• 2 tablespoons olive oil
• To taste salt and pepper
• Optional fresh cilantro and lime wedges (For garnish.)

Directions:

1. In a saucepan, combine the uncooked rice and water (or chicken broth). Bring to a boil, then reduce the heat, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain any excess fat.
3. Stir in the taco seasoning and cook according to the packet instructions.
4. Add the black beans and corn to the skillet. Mix well and heat through for about 2-3 minutes.
5. Once the rice is done, fluff it with a fork and spoon it into bowls or plates.
6. Top the rice with the beef or turkey mixture, diced tomatoes, shredded lettuce, and cheddar cheese. Finish with salsa, and garnish with fresh cilantro and lime wedges if desired.

How to Serve Taco Rice Bowl

Serve Taco Rice Bowls warm. You can add extra toppings like avocado, sour cream, or jalapeños if you like. This meal is great on its own or paired with tortilla chips for added crunch.

How to Store Taco Rice Bowl

To store leftover Taco Rice Bowl, place it in an airtight container in the refrigerator. It can last for about 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Tips to Make Taco Rice Bowl

• Use leftover rice to save time.
• You can substitute ground beef/turkey with shredded chicken or a plant-based protein for a different flavor.
• Feel free to add other vegetables, like bell peppers or zucchini, to the meat mixture for extra nutrition.

Variation

You can easily make this recipe vegetarian by skipping the meat and adding more beans or grilled vegetables. Another option is to use quinoa instead of rice for a healthy twist.

FAQs

Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and the amount of liquid, as brown rice takes longer to cook.

Is Taco Rice Bowl gluten-free?
Yes, it can be gluten-free if you ensure that the taco seasoning is gluten-free and you use suitable toppings.

Can I make Taco Rice Bowl in advance?
Absolutely! Prepare the components separately and store them in the fridge. You can assemble it when you are ready to eat.

Taco Rice Bowl

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and easy meal that combines the flavors of tacos with the heartiness of rice, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 cup uncooked white rice
• 2 cups water or chicken broth
• 1 lb ground beef or turkey
• 1 packet taco seasoning (1 oz)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup corn (frozen or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• ½ cup salsa (for topping)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh cilantro and lime wedges (for garnish)

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Instructions

1. In a saucepan, combine the uncooked rice and water (or chicken broth). Bring to a boil, then reduce the heat, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain any excess fat.
3. Stir in the taco seasoning and cook according to the packet instructions.
4. Add the black beans and corn to the skillet. Mix well and heat through for about 2-3 minutes.
5. Once the rice is done, fluff it with a fork and spoon it into bowls or plates.
6. Top the rice with the beef or turkey mixture, diced tomatoes, shredded lettuce, and cheddar cheese. Finish with salsa, and garnish with fresh cilantro and lime wedges if desired.

Notes

Feel free to customize with extra toppings like avocado or jalapeños. Store leftovers in an airtight container for 3-4 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg

Keywords: taco rice bowl, quick meal, weeknight dinner, easy recipes