This Taco Rice Bowl comes together in about 30 minutes and is all in one pot for a quick and easy lunch that your family will absolutely love! Seriously, this dish is a total crowd-pleaser. You can switch up the ingredients to suit your taste or use it as that “clean out the fridge” meal to get rid of leftovers.
Ingredient Breakdown
- 1 cup uncooked rice (white or brown): The foundation of this bowl! I usually opt for brown rice for a nuttier flavor and added fiber, but white rice is perfectly fine too.
- 2 cups water or broth: This is for cooking the rice. Using broth adds an extra layer of flavor, but water gets the job done too.
- 1 lb ground beef or turkey: Pick your protein! Whether you’re going for classic ground beef or a leaner turkey, both are amazing in this dish.
- 1 packet taco seasoning: A mix of spices that’s simply easy and packed with flavor. Feel free to make your own if you’re feeling adventurous!
- 1 can black beans, drained and rinsed: Packed with protein and fiber, plus, they add a lovely creamy texture.
- 1 cup corn (canned or frozen): Sweet and crunchy! It adds a nice pop to your rice bowl.
- 1 cup diced tomatoes: Freshness, color, and acidity. Win-win-win!
- 1 cup shredded lettuce: Crisp and refreshing, perfect for balancing out the other flavors.
- 1 cup shredded cheese (cheddar or Mexican blend): Melty, ooey-gooey goodness because who doesn’t love cheese?
- 1 avocado, diced: For that creamy texture that helps ‘em all stick together beautifully.
- ½ cup salsa: Use your favorite brand or make your own if you’re feeling fancy!
- Sour cream (optional): A dollop on top makes everything creamier, yum!
- Fresh cilantro (for garnish): This adds a lovely touch. If you’re not a fan, just leave it out!
- Lime wedges (for serving): A squeeze of lime at the end will brighten everything up.
How to Make Taco Rice Bowl
Creating a Taco Rice Bowl is a straightforward process. Follow these simple steps to craft a delicious meal:
Cook the Rice: In a medium saucepan, combine the rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and the water is absorbed.
Brown the Meat: While the rice cooks, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
Add Flavor: Once the meat is cooked, drain any excess fat. Stir in the taco seasoning and a splash of water, cooking for another 2-3 minutes until everything is well combined and heated through. You should smell those amazing spices!
Mix the Veggies: In a separate bowl, combine the diced tomatoes, corn, and black beans. Mix well until everything is nicely distributed.
Assemble the Bowls: In serving bowls, start with a base of the cooked rice, yes, this part is super satisfying! Top that with the seasoned meat mixture, then add in the colorful vegetable blend. It’s like a fiesta in a bowl!
Load it Up: Pile on the shredded lettuce, cheese, diced avocado, and salsa. If you like, add a dollop of sour cream on top.
Garnish and Serve: Finish with fresh cilantro and a squeeze of lime juice for extra flavor.
And that’s it! Enjoy your Taco Rice Bowl while it’s fresh and loaded with toppings!
If you loved this Taco Rice Bowl, be sure to check out my Birria Tacos or my Chicken Street Tacos! These are some of my other favorites for quick, family-friendly meals.
Why This Recipe Works
Quick & Easy
This Taco Rice Bowl comes together in under 30 minutes, making it perfect for busy weeknights! The whole family can dig in without any fuss, and cleanup is a breeze.
Customizable
The beauty of this recipe is its versatility, you can swap out ingredients based on what you have in your fridge. Got leftover veggies? Toss them in! Prefer chicken instead of beef? Go for it!
Budget-Friendly
Using affordable, everyday ingredients means you can whip up this delicious meal without breaking the bank.
Healthy & Satisfying
Loaded with tons of flavor and nutritious ingredients, this bowl makes for a balanced meal. The mix of protein, beans, veggies, and good fats ensures you and your family eat well.
Comfort Food
It’s delightful, familiar comfort food that’ll please even the pickiest of eaters. Trust me, the combination of spices and textures makes this a winning dish!
Serving and Storage
Serving Suggestions
This Taco Rice Bowl is perfect on its own, but if you want to elevate the experience, serve it with some homemade tortilla chips, guacamole, or a light side salad. You can also pair it with a refreshing drink like iced tea or a fruity Mexican beverage.
Storage
This meal keeps well in the fridge for about 3-4 days. Just make sure to store any leftovers in an airtight container.
Reheating Instructions
To reheat, throw it in the microwave for about 1-2 minutes until warmed through. You can add a sprinkle of cheese on top while reheating if you’re feeling cheesy!
Freezer Friendly
Yes, this bowl is freezer-friendly! Just separate the ingredients into portions, and you can freeze them for up to 3 months. Just thaw in the fridge before reheating.
Now you have everything you need to create a Taco Rice Bowl that’s not only quick and easy but also bursting with flavor and family-friendly fun. I’m so excited for you to give it a try! Have fun in the kitchen, and let me know how your family enjoys it. What’s your favorite way to customize your Taco Rice Bowl?
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Print
30-Minute Taco Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and flavorful Taco Rice Bowl that comes together in just 30 minutes, perfect for busy weeknights and customizable to your tastes.
Ingredients
- 1 cup uncooked rice (white or brown)
- 2 cups water or broth
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- ½ cup salsa
- Sour cream (optional)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the Rice: In a medium saucepan, combine the rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and the water is absorbed.
- Brown the Meat: While the rice cooks, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
- Add Flavor: Once the meat is cooked, drain any excess fat. Stir in the taco seasoning and a splash of water, cooking for another 2-3 minutes until well combined.
- Mix the Veggies: In a separate bowl, combine the diced tomatoes, corn, and black beans. Mix well until everything is distributed.
- Assemble the Bowls: In serving bowls, start with a base of the cooked rice, then top with the seasoned meat mixture, and add the colorful vegetable blend.
- Load it Up: Pile on the shredded lettuce, cheese, diced avocado, and salsa. Optionally add a dollop of sour cream on top.
- Garnish and Serve: Finish with fresh cilantro and a squeeze of lime juice for extra flavor.
Notes
Feel free to customize with leftover veggies or switch proteins based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg