Taco Rice Bowl
I’ve been making this taco rice bowl on weeknights for years — it’s fast, forgiving, and everyone at the table can customize their bowl. Think seasoned ground beef (or chicken) folded with black beans, corn, and tomatoes, spooned over hot fluffy rice, then finished with melty cheese, creamy avocado, cilantro, and a dollop of sour cream. If you love simple one-bowl dinners, this is in the same family as Easy Street Corn Chicken Rice Bowl — but with a taco twist that’s ridiculously crowd-pleasing.
Why you’ll love this dish
This taco rice bowl is the kind of recipe you turn to when you want big flavor with minimal fuss. It’s weeknight-friendly, budget-conscious (one pound of ground meat stretches a long way), and kid-approved — but you can dress it up for guests just as easily. The mix of warm rice, savory seasoned meat, beans for fiber, and cool avocado creates satisfying contrast on every forkful.
“Quick, comforting, and totally customizable — this bowl became our go-to family dinner.” — a dinner-tested review
It’s also a great base recipe for meal prep or for using pantry staples. If you prefer a sweet finish after this savory bowl, try pairing it with a light dessert like the Cheesecake Fruit Salad for a simple, crowd-pleasing menu.
How this recipe comes together
Before you begin, here’s the process at a glance so you know what to expect:
- Cook the rice first so it’s ready when the filling is hot.
- Brown ground beef or chicken, then drain.
- Stir in taco seasoning, black beans, corn, and tomatoes and simmer briefly.
- Build bowls: rice, filling, cheese, then toppings like avocado and sour cream.
This structure keeps everything warm and lets the cheese melt on contact for that comfort-food finish.
What you’ll need
- 1 cup rice (white, jasmine, or long-grain) — cooks in about 15–20 minutes depending on type.
- 1 lb ground beef or ground chicken (substitute turkey or a plant-based crumble as needed)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 packet taco seasoning (or ~2 tbsp homemade blend)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- Fresh cilantro, for garnish
- Sour cream, for serving
Notes and easy swaps:
- Use brown rice for more fiber; allow extra cooking time and a bit more water.
- For a lighter bowl, skip the cheese and use plain Greek yogurt instead of sour cream.
- If you want an all-vegan option, swap meat for crumbled tofu or tempeh and use dairy-free cheese.
Step-by-step instructions
- Cook the rice according to package directions. Keep it covered and warm until assembly.
- Heat a skillet over medium. Add the ground beef or chicken and cook, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain any excess fat.
- Reduce heat to medium-low. Stir in the taco seasoning, black beans, corn, and diced tomatoes. Let the mixture simmer for 5–7 minutes so flavors meld and everything is heated through. Taste and adjust salt.
- Divide the cooked rice among bowls. Spoon the meat-and-bean mixture over the rice.
- Sprinkle shredded cheese over the hot filling so it melts slightly. Top each bowl with diced avocado, fresh cilantro, and a generous dollop of sour cream. Serve immediately.
Short, clear actions keep the flow moving and prevent overcooking the meat or drying the rice.
Best ways to enjoy it
Serve the taco rice bowl in shallow bowls so each bite gets rice, filling, and toppings. For sides and pairings:
- A simple green salad or lime-dressed cabbage slaw brightens the plate.
- Warm tortillas on the side let people scoop or wrap.
- Add pickled onions or jalapeños for brightness and heat.
If you want a heartier multi-course meal, these bowls pair nicely with other rice-bowl comfort foods like crispy chili beef rice for a bold contrast.
Storage and reheating tips
Cool leftovers within two hours and store in airtight containers in the refrigerator for up to 3–4 days. Keep rice and topping items separated if possible — avocado and sour cream store better when added just before serving.
To reheat:
- Microwave: Cover and heat on medium power in 30–45 second bursts until hot. Add a splash of water or broth to loosen rice if it’s dry.
- Stovetop: Warm the filling in a skillet over medium, add a tiny amount of water, then serve over freshly reheated rice.
Freezing: Assemble the meat-and-bean filling (without cheese, avocado, or sour cream) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove. For food safety, reheat leftovers to 165°F (74°C).
Helpful cooking tips
- Don’t skip draining excess fat after browning meat — it prevents a greasy bowl and lets the seasoning shine.
- If using frozen corn, toss it straight into the skillet frozen; it thaws quickly and keeps texture.
- To get creamy avocado that holds its color, toss diced avocado in a little lime juice before topping.
- Want extra melty cheese? Layer cheese between rice and filling so heat from both melts it evenly.
- If you’re short on time, use a rice cooker or instant pot to steam rice while you prep the filling.
Creative twists
- Vegetarian: Replace meat with seasoned crumbled tempeh, sautéed mushrooms, or a can of drained chickpeas.
- Southwest bowl: Add roasted sweet potato cubes and a squeeze of lime.
- Breakfast version: Serve over cilantro-lime scrambled eggs and top with salsa.
- Low-carb: Swap rice for cauliflower rice and skip the beans.
- Batch-friendly: Make the filling in bulk and freeze portions for easy future meals or swap bowls with slow-cooker ideas like Crock-Pot Chicken and Rice for hands-off prep.
Common questions
Q: How long does this take to make from start to finish?
A: About 25–30 minutes if you’re cooking rice from scratch and browning meat simultaneously. Using leftover rice or a rice cooker can shave off time.
Q: Can I make this gluten-free?
A: Yes. Most taco seasoning packets contain gluten-free ingredients, but check the label. Use gluten-free taco seasoning or make your own with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Q: What’s the best way to keep bowls from getting soggy?
A: Keep wet elements separate until serving. Add avocado and sour cream right before eating, and don’t over-simmer tomatoes if using canned — heat just enough to warm them.
Q: Can I swap in brown rice or quinoa?
A: Absolutely. Brown rice will take longer to cook; quinoa cooks faster and adds a nutty flavor. Adjust cooking time and liquid per package directions.
Q: Is it safe to freeze the whole bowl?
A: Not recommended with fresh toppings like avocado and sour cream. Freeze just the filling (no dairy or avocado); thaw and reheat later, then assemble with fresh toppings.
Conclusion
This taco rice bowl is a reliable, adaptable dinner that balances convenience with vibrant flavor. If you want another take on the same idea, see this similar Taco Rice Bowl | Life Tastes Good for inspiration. For a slightly different spice profile with ground beef and brown rice, check out this version at Taco Rice Bowl Recipe with Ground Beef – The Honour System.
Taco Rice Bowl
Ingredients
Method
- Cook the rice according to package directions. Keep it covered and warm until assembly.
- Heat a skillet over medium. Add the ground beef or chicken and cook, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain any excess fat.
- Reduce heat to medium-low. Stir in the taco seasoning, black beans, corn, and diced tomatoes. Let the mixture simmer for 5–7 minutes so flavors meld and everything is heated through. Taste and adjust salt.
- Divide the cooked rice among bowls. Spoon the meat-and-bean mixture over the rice.
- Sprinkle shredded cheese over the hot filling so it melts slightly. Top each bowl with diced avocado, fresh cilantro, and a generous dollop of sour cream.
- Serve immediately.
