Description
A vibrant and flavorful Taco Rice Bowl combining seasoned ground beef, black beans, corn, and fresh toppings over fluffy white rice. This easy-to-make, one-pan dish is perfect for a quick weeknight dinner that’s both satisfying and colorful.
Ingredients
Scale
Rice
- 1 cup long-grain white rice
- 2 cups water
Meat and Seasoning
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or 2 tablespoons homemade taco seasoning)
Vegetables and Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
Toppings
- 1 cup shredded cheddar cheese
- 2 avocados, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional toppings: jalapeño slices, sour cream, salsa
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover the pot, and simmer gently for 15 minutes or until all the water is absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes to steam.
- Sauté aromatics: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3 minutes.
- Cook the ground meat: Add the ground beef (or turkey) to the skillet. Using a spoon, break the meat apart and cook until browned and fully cooked through, about 5 to 7 minutes. Drain any excess fat if necessary to reduce greasiness.
- Add taco seasoning and veggies: Stir in the taco seasoning mix, then add the drained black beans and corn kernels. Cook for another 2 to 3 minutes, stirring occasionally, until everything is well coated in seasoning and heated through.
- Assemble the bowls: Divide the cooked rice evenly among serving bowls. Top each portion with a generous helping of the meat and bean mixture, then add halved cherry tomatoes, shredded cheddar cheese, and diced avocado on top.
- Garnish and serve: Sprinkle freshly chopped cilantro over each bowl and serve with a lime wedge on the side to squeeze over the ingredients for added freshness and tang.
- Add optional toppings: Customize each bowl to taste by adding jalapeño slices for heat, a dollop of sour cream for creaminess, or salsa for extra flavor.
Notes
- Rinsing the rice removes excess starch, ensuring fluffy grains instead of clumpy rice.
- You can substitute ground turkey for beef to reduce fat content.
- Homemade taco seasoning can be used for better control over salt and spice levels.
- Feel free to swap black beans for pinto or kidney beans based on preference.
- For a vegetarian version, omit the meat and increase beans and veggies accordingly.
- Warm the bowls slightly before serving to keep ingredients at an ideal temperature.
