Taco Rice Bowl
A delicious and customizable fusion of taco flavors served over rice, perfect for quick family dinners.
Ingrédients
Rice and Broth
- 1 cup uncooked white rice Can substitute with brown rice or quinoa.
- 2 cups water or chicken broth Chicken broth adds more flavor.
Meat Components
- 1 lb ground beef or turkey Turkey for a lighter option.
- 1 oz taco seasoning (1 packet) Follow package instructions.
Vegetables and Legumes
- 1 can black beans (15 oz, drained and rinsed) Can substitute with pinto or kidney beans.
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned) Drain canned tomatoes well.
- 1 cup shredded lettuce
Toppings
- 1 cup shredded cheddar cheese Can use Monterey Jack or dairy-free alternative.
- ½ cup salsa For topping.
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh cilantro and lime wedges for garnish
Instructions
Preparation
- Gather all your ingredients and necessary kitchen tools.
Cooking the Rice
- In a medium pot, combine the uncooked white rice with the water or chicken broth. Bring it to a boil over high heat.
- Once boiling, reduce heat to low, cover, and let it simmer for about 18-20 minutes. Fluff the rice with a fork after it's done.
Cooking the Meat
- In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes.
- Drain any excess fat if using ground beef.
Seasoning
- Stir in the taco seasoning according to package instructions, adding extra water if needed. Cook for an additional 2-3 minutes.
Adding Vegetables
- Mix in the black beans and corn. Heat for another 2-3 minutes.
- Incorporate the diced tomatoes, cooking for one more minute.
Assembly
- Scoop a generous amount of rice into a bowl and top with the meat and bean mixture.
- Add shredded lettuce, cheddar cheese, and a dollop of salsa. Garnish with cilantro and lime if desired.
Serving
- Serve immediately while hot, allowing for topping customization.
Notes
To store leftovers, keep components separate in airtight containers. Lasts 3-4 days in the fridge; 2-3 months in the freezer. Reheat rice and meat but avoid reheating toppings like lettuce.