Taco Rice Bowl

ByDeShawn Ellis
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Why Make This Recipe

Taco Rice Bowl is a fun and delicious meal that combines the flavors of tacos with the heartiness of rice. It’s easy to make and perfect for busy weeknights or casual gatherings. This recipe is customizable, so everyone can enjoy their favorite toppings. Plus, it’s a great way to use up ingredients you might have on hand.

How to Make Taco Rice Bowl

Making a Taco Rice Bowl is simple. You start by cooking the rice and then prepare the ground meat with taco seasoning. Next, mix in beans, corn, and tomatoes for added flavor and nutrition. Finally, assemble the bowl with all your favorite toppings!

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. Begin by cooking the rice. In a pot, combine the rice and water or chicken broth. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  2. While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon.
  3. Once the meat is cooked, drain any excess fat if necessary. Stir in the packet of taco seasoning according to the package instructions, adding a little water if needed to help distribute the seasoning.
  4. Add the black beans, corn, and diced tomatoes to the skillet. Stir everything together and let it cook for another 5 minutes to warm through.
  5. In a bowl, layer the cooked rice at the bottom. Then, add the meat mixture on top. Finally, add shredded lettuce, cheese, and a dollop of salsa. Optionally, garnish with fresh cilantro and lime wedges.

How to Serve Taco Rice Bowl

Serve the Taco Rice Bowl warm. You can set it up taco-bar style, allowing everyone to build their own bowl with as many toppings as they like. It’s perfect for family dinners or fun gatherings!

How to Store Taco Rice Bowl

To store leftovers, let the Taco Rice Bowl cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving again.

Tips to Make Taco Rice Bowl

  • Use brown rice instead of white for added fiber and nutrients.
  • Adjust the spice level by adding jalapeños or using a spicier taco seasoning.
  • For a vegetarian version, replace the meat with sautéed mushrooms or a meat substitute.

Variation

Try adding avocado slices or diced bell peppers for extra flavor and nutrition. You can also use different types of beans, like pinto or kidney beans, for variety.

FAQs

Can I make Taco Rice Bowl ahead of time?
Yes! You can prepare the meat and rice in advance, then assemble the bowls when you’re ready to serve.

What can I use instead of ground beef?
You can use ground turkey, chicken, or even a plant-based meat alternative for a healthier or vegetarian option.

Can I freeze Taco Rice Bowl?
Yes! You can freeze the meat mixture and rice separately. Just let them cool completely before freezing and use within 2-3 months for the best quality.

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Taco Rice Bowl

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A fun and delicious meal combining the flavors of tacos with hearty rice, perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 1 cup uncooked white rice
  • 2 cups water or chicken broth
  • 1 lb ground beef or turkey
  • 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)

Instructions

  1. Cook the rice in a pot with 2 cups of water or chicken broth until tender, about 18-20 minutes.
  2. In a skillet, heat olive oil over medium heat and cook the ground meat until browned.
  3. Drain any excess fat, then stir in taco seasoning with a little water if needed.
  4. Add black beans, corn, and diced tomatoes to the skillet and cook for another 5 minutes.
  5. Layer the cooked rice at the bottom of a bowl, top with the meat mixture, then add lettuce, cheese, and salsa. Garnish with cilantro and lime wedges if desired.

Notes

Serve warm and allow guests to customize their bowls. Store leftovers in an airtight container for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 24g
  • Cholesterol: 70mg

Keywords: taco rice bowl, easy recipe, quick dinner, customizable meal, family-friendly

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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