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Taco Rice Bowl

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A quick, filling, and flavorful Taco Rice Bowl that allows for customizable toppings, perfect for busy weeknights.

Ingredients

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

Instructions

  1. In a medium saucepan, combine rice with water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender.
  2. In a large skillet over medium heat, heat olive oil and add ground beef or turkey. Season with salt, pepper, and taco seasoning; cook until browned (5–7 minutes).
  3. Stir in drained black beans and corn; cook for another 2–3 minutes until heated through.
  4. Layer cooked rice in bowls, top with the meat mixture, diced tomatoes, lettuce, and cheddar cheese.
  5. Drizzle with salsa and garnish with cilantro and lime wedges before serving.

Notes

For extra flavor, use chicken broth instead of water for cooking the rice. Keep fresh toppings cold and add them last for crispness.

Nutrition

Find it online: https://voxrecipes.com/taco-rice-bowl-2/