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Taco Rice Bowl

A fast, customizable dinner featuring seasoned ground meat, beans, and fresh toppings, served over fluffy rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice (white, jasmine, or long-grain) Cooks in about 15–20 minutes.
  • 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 piece avocado Diced.
  • to taste Fresh cilantro For garnish.
  • to serve Sour cream For serving.

Method
 

Preparation
  1. Cook the rice according to package directions. Keep it covered and warm until assembly.
  2. 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.
  3. 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.
Assembly
  1. Divide the cooked rice among bowls. Spoon the meat-and-bean mixture over the rice.
  2. 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.
  3. Serve immediately.

Notes

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.