Description

The Taco Rice Bowl is a hearty and customizable dish that combines seasoned ground meat (or a vegetarian alternative) with rice, beans, corn, and fresh toppings. Perfect for busy weeknights, it delivers all the bold flavors of tacos in a convenient bowl format.

Ingredients

1 cup uncooked white rice

2 cups water or chicken broth (for more flavor)

1 lb ground beef or turkey

1 packet (1 oz) taco seasoning

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)

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Instructions

In a medium pot, bring 2 cups of water or chicken broth to a boil. Add rice, cover, and reduce heat to a simmer. Cook for 15 minutes or until tender. Remove from heat and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks.
Drain excess fat, stir in taco seasoning, and add ¼ cup water. Simmer for 5 minutes until meat is coated.
Warm the black beans and corn on the stove or in the microwave.
Assemble bowls by dividing cooked rice into 4 servings. Top with seasoned meat, beans, corn, diced tomatoes, and lettuce.
Finish with cheddar cheese, salsa, and optional cilantro and lime wedges.

Notes

For a vegetarian version, use plant-based protein, extra beans, or vegetables.
To make it spicier, add jalapeños, hot sauce, or chili peppers.
Substitute cauliflower rice for a low-carb option.
Use brown rice for added nutrition, but allow extra cooking time.
Leftovers store well in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 820mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 28g
Cholesterol: 70mg