Taco Rice Bowl
This Taco Rice Bowl is a quick, hearty meal perfect for weeknights or meal prep. With seasoned ground meat, fluffy rice, and colorful toppings like black beans, corn, and salsa, it brings Tex-Mex flavor to your table in just 35 minutes. Easily customizable for vegetarian or gluten-free needs.
Equipment
- Pot
- Skillet
- Cutting Board
- Knife
- Measuring Cups
- Serving bowls
Ingredients
Base Ingredients
- 1 cup white rice uncooked
- 2 cups chicken broth or water
Protein
- 1 pound ground beef or turkey
- 1 packet taco seasoning about 1 oz
- 2 tablespoons olive oil
Toppings
- 1 can 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
- 0.5 cup fresh salsa
- salt and pepper to taste
- fresh cilantro optional, for garnish
- lime wedges optional, for garnish
Instructions
- Rinse rice under cold water until the water runs clear. Bring chicken broth to a boil in a pot. Add rice, reduce heat to low, cover, and simmer for 18 minutes. Let sit covered for 5 minutes. Fluff with a fork.
- Heat olive oil in a skillet over medium heat. Add ground beef or turkey and cook for 5 to 7 minutes, breaking it apart. Add taco seasoning and stir until combined.
- Divide cooked rice into serving bowls. Top with meat, beans, corn, tomatoes, lettuce, cheese, and salsa. Garnish with cilantro and lime if desired.
Notes
Use brown rice or cauliflower rice for a healthier base. Store ingredients separately for best meal prep results. Adjust toppings based on preference and dietary needs.
Nutrition Facts (Per Serving):
- Calories: 500 kcal
- Protein: 30 g
- Carbohydrates: 56 g
- Fiber: 10 g
- Sugar: 4 g
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Cholesterol: 85 mg
- Sodium: 920 mg