Ingredients
Scale
- 1 cup uncooked white rice
- 2 cups water or chicken broth
- 1 lb ground beef or turkey
- 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
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: fresh cilantro and lime wedges for garnish
Instructions
- In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add uncooked rice, lower the heat, cover, and let simmer for about 18 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Add ground beef or turkey and cook until browned, then drain any excess fat.
- Mix in taco seasoning with the meat, adding a splash of water for a saucier texture if desired.
- Add the black beans, corn, and diced tomatoes. Stir and cook until heated through, about 5 minutes.
- In individual bowls, layer the cooked rice, followed by the taco meat mixture. Top with shredded lettuce, cheddar cheese, and a spoonful of salsa.
- Garnish with fresh cilantro and lime wedges to brighten the flavors.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the meat and vegetable mixture separately.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Taco, Rice Bowl, Quick Meal, Family Dinner, Weeknight Recipe