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Taco rice bowl with seasoned ground beef, black beans, corn, shredded cheddar, and fresh tomatoes

Taco Rice Bowl

A bold and satisfying Taco Rice Bowl with seasoned ground beef, fluffy rice, black beans, corn, and all your favorite fresh toppings. Ready in 35 minutes and perfect for weeknight dinners and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked white rice rinsed under cold water until clear
  • 2 cups chicken broth or water, low-sodium preferred
  • 1 lb ground beef or turkey 80/20 ground beef recommended for best browning
  • 1 packet taco seasoning about 1 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup diced tomatoes fresh or canned
  • 1 cup shredded lettuce add after reheating to keep crisp
  • 1 cup shredded cheddar cheese freshly shredded melts better
  • 0.5 cup salsa for topping
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh cilantro and lime wedges optional garnish

Equipment

  • Medium pot
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • 4 serving bowls

Method
 

  1. Rinse rice under cold water until clear. Add to a medium pot with 2 cups chicken broth and a pinch of salt. Bring to a boil, reduce to low, cover tightly, and simmer for 15 to 18 minutes until liquid is absorbed and rice is fluffy. Do not lift the lid while cooking.
  2. While rice simmers, heat 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef or turkey and break up with a wooden spoon. Cook for 7 to 8 minutes until browned with no pink remaining. Season with salt and pepper.
  3. Add taco seasoning and a splash of water as directed on the packet. Stir well and simmer for 2 to 3 minutes until sauce thickens and coats the meat.
  4. In the same skillet or a small saucepan, warm black beans and corn together over medium heat for 3 to 4 minutes, stirring occasionally. Fluff the cooked rice with a fork.
  5. Divide rice among 4 bowls. Top with seasoned meat, black beans, and corn. Add shredded lettuce, diced tomatoes, cheddar cheese, and salsa. Garnish with cilantro and a squeeze of lime and serve immediately.

Notes

Use chicken broth instead of water for more flavorful rice. Always rinse rice before cooking for fluffier texture. Do not lift lid during rice cooking. Add lettuce and fresh toppings after reheating to prevent sogginess. Leftovers keep in the fridge for up to 3 days and make excellent burrito filling the next day.