Description
A delicious and easy-to-make Taco Rice Bowl that combines the flavors of tacos with the heartiness of rice. Perfect for a quick family dinner or meal prep.
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 microbial-rennet cheddar cheese
- ½ cup salsa
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges (optional)
Instructions
- Step: Cook the rice according to package instructions, using water or chicken broth.
- Step: Heat olive oil in a skillet over medium heat. Add ground beef or turkey and cook until browned.
- Step: Drain excess fat from the skillet. Add taco seasoning and stir to combine.
- Step: Add black beans, corn, and diced tomatoes to the skillet. Cook until heated through.
- Step: Assemble the bowls by placing a layer of cooked rice at the bottom.
- Step: Top with the meat and vegetable mixture, shredded lettuce, and cheddar cheese.
- Step: Add salsa and garnish with fresh cilantro and lime wedges if desired.
- Step: Serve immediately and enjoy!
Notes
You can use brown rice for a healthier option. Feel free to add other toppings like avocado or sour cream. This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg