Ingredients
Scale
Rice
- 1 cup Basmati rice, rinsed
- 3 tablespoons unsalted butter
- 1 cup water
- 1 cup chicken stock
- Pinch of salt
Taco Seasoned Ground Beef
- Cooking spray
- 1/2 pound ground chuck
- 1/4 cup diced yellow onion
- 1 teaspoon freshly minced garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 10 ounce can diced tomatoes with green chilies
Taco Rice Bowl Toppings
- 2 cups lettuce
- 4 tablespoons salsa
- 4 tablespoons shredded cheddar cheese
- 4 tablespoons sour cream
- 4 tablespoons guacamole
- Freshly chopped cilantro for garnish
Instructions
- Rinse rice until water runs clear. Melt butter in a skillet, add rice, stir to coat, and toast slightly.
- Add water, chicken stock, and a pinch of salt. Cover, reduce heat to mid-low, and cook until most liquid is absorbed (12-15 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork and season to taste.
- Heat a skillet with cooking spray. Add ground chuck and sear for 3-5 minutes until crust forms. Add onions, garlic, chili powder, cumin, red pepper flakes, cayenne, oregano, and salt. Break up beef and cook until onions are softened and meat is cooked (about 5 minutes).
- Stir in diced tomatoes with green chilies and reduce heat to low. Keep warm until serving.
- Assemble bowls: divide rice among 4 bowls. Top each with lettuce, 1/4 of meat mixture, salsa, shredded cheese, sour cream, guacamole, and chopped cilantro. Serve immediately.
Notes
- Adjust spice level according to preference.
- Leftovers can be refrigerated and reheated for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American