Looking for a quick, flavorful, and customizable meal? This Taco Rice Bowl combines seasoned ground meat with fluffy rice, fresh veggies, and zesty toppings. Perfect for weeknight dinners, meal prep, or a fun build-your-own dinner night.
1 cup uncooked white rice
2 cups water or chicken broth (chicken broth adds 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
Cook the rice: In a medium pot, bring water or chicken broth to a boil. Add rice, reduce heat to low, cover, and cook according to package instructions until tender. Fluff with a fork and set aside.
Cook the meat: Heat olive oil in a large skillet over medium heat. Add ground beef or turkey, season with salt and pepper, and cook until browned, about 6–8 minutes. Drain excess fat if needed.
Add seasoning and beans: Stir in taco seasoning, black beans, corn, and diced tomatoes. Cook for 3–4 minutes until heated through.
Assemble the bowls: Divide cooked rice among 4 bowls. Top with the seasoned meat mixture. Add shredded lettuce, cheese, and a spoonful of salsa.
Garnish and serve: Sprinkle with fresh cilantro and squeeze lime wedges over the top if desired. Serve immediately.
Customize your toppings: Add avocado, jalapeños, sour cream, or pickled onions for extra flavor.
Vegetarian option: Replace meat with extra beans, lentils, or plant-based protein.
Meal prep friendly: Store in airtight containers in the fridge for up to 3 days; reheat before serving.
Rice alternatives: Brown rice or cauliflower rice work well for a healthier twist.