Ingredients
Scale
- 1 cup uncooked white rice
- 2 cups water or chicken broth (use chicken broth for more flavor)
- 1 lb ground beef or turkey (turkey for a lighter option)
- 1 packet taco seasoning (about 1 oz)
- 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
Instructions
- In a medium pot, cook the rice according to package instructions, using water or chicken broth for extra flavor.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon.
- Drain any excess fat, then stir in the taco seasoning along with a splash of water. Cook for 2–3 minutes until well coated.
- Stir in the black beans, corn, and diced tomatoes. Cook for 3–4 minutes until heated through. Season with salt and pepper to taste.
- Divide the cooked rice among 4 serving bowls.
- Top each bowl with the meat and bean mixture, shredded lettuce, cheddar cheese, salsa, and optional cilantro and lime wedges.
- Serve immediately and enjoy!
Notes
- Feel free to customize your taco rice bowl by adding other toppings such as avocado, jalapeños, or sour cream.
- To make this vegetarian, substitute the ground meat with a plant-based alternative or more beans and vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American