Description
A quick and easy meal that combines the flavors of tacos with the heartiness of rice, perfect for busy weeknights.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Stir in the taco seasoning and cook according to the packet instructions.
- Add the black beans and corn to the skillet. Mix well and heat through for about 2-3 minutes.
- Once the rice is done, fluff it with a fork and spoon it into bowls or plates.
- 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