Go Back
- 1 cup jasmine rice - 2 cups water - 1 pound ground beef (or ground turkey or plant-based meat) - 1 tablespoon extra virgin olive oil - 1 packet taco seasoning (or 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup shredded lettuce - 1 ripe avocado, diced - 1 cup shredded sharp cheddar cheese - ½ cup sour cream - Fresh cilantro leaves for garnish - Lime wedges for serving You can change some ingredients to suit your taste. Try using quinoa instead of jasmine rice for a nutty flavor. You can also swap black beans for pinto beans or kidney beans. For a spicy kick, add jalapeños or hot sauce. If you're vegan, use plant-based meat and dairy-free cheese. You will need a medium saucepan for cooking rice. A large skillet is great for browning the meat. Use a wooden spoon for mixing. Don't forget measuring cups for accurate portions. A sharp knife and cutting board will help you prep your veggies. Lastly, have serving bowls ready for assembling your tasty taco rice bowls! {{ingredient_image_2}} Start by rinsing the jasmine rice. Use cold water and keep rinsing until the water is clear. This step helps remove excess starch. In a medium saucepan, mix the rinsed rice with 2 cups of water. Turn the heat to high and bring it to a boil. When it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb all the water and get tender. After 15 minutes, take it off the heat. Let it sit for 5 minutes, covered. Fluff the rice gently with a fork before serving. While your rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 1 pound of ground beef. Use a wooden spoon to break it apart. Cook the beef until it turns brown and is cooked through. This should take about 6 to 8 minutes. If there is excess fat, drain it to keep the dish lean. Sprinkle the taco seasoning over the beef. If you want, you can make your own seasoning. Just mix 1 teaspoon of cumin, 1 teaspoon of chili powder, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of paprika. Pour in ¼ cup of water and stir well. Let the mixture simmer for 5 minutes. This helps the beef soak up the flavors. With just a few minutes left for the beef, it’s time to add more flavor. Add 1 can of drained black beans and 1 cup of corn to the skillet. Mix everything gently. Heat it all through for about 2 or 3 minutes. The beans and corn will warm up quickly. Now your beef, beans, and corn mixture is ready to go! To make your rice fluffy, rinse it well. Rinsing helps remove excess starch. Use cold water until it runs clear. This step makes a big difference. When cooking, use a medium saucepan. Combine 1 cup of jasmine rice and 2 cups of water. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After it's done, let it rest for 5 more minutes. Fluff the rice gently with a fork to keep it light. To boost the flavor of your beef, use fresh spices. If you have time, make your own taco seasoning. Combine 1 teaspoon of cumin, chili powder, garlic powder, onion powder, and paprika. This mix brings out rich flavors. Always drain excess fat from the beef after cooking. This keeps your dish lean and tasty. Add ¼ cup of water when seasoning the beef. This adds moisture and helps the seasoning stick. Let it simmer for a few minutes to absorb all the flavors. For a beautiful taco rice bowl, think about color and texture. Start with a scoop of fluffy rice. Layer the beef and bean mix on top. Then add fresh toppings like cherry tomatoes and lettuce. Diced avocado and shredded cheese add creaminess. For a finishing touch, add a dollop of sour cream. Sprinkle fresh cilantro leaves for a pop of green. Serve lime wedges on the side. This adds a zesty flavor that brightens the dish. Consider using a rustic wooden platter to serve. This creates a fun and festive vibe at your table. Pro Tips Use Fresh Ingredients: Always opt for fresh tomatoes, lettuce, and avocado to enhance the flavor and texture of your taco rice bowls. Customize Your Protein: Feel free to experiment with different proteins, like chicken or lentils, to suit your dietary preferences or to switch things up. Make It Spicy: Add sliced jalapeños or a dash of hot sauce to your taco rice bowls for an extra kick of heat that complements the flavors well. Meal Prep Friendly: Prepare the rice and beef mixture in advance and store them separately for quick assembly on busy weeknights. {{image_4}} You can easily make a vegetarian or vegan taco rice bowl. Replace the ground beef with plant-based meat or lentils. Use vegetable broth instead of water for cooking rice. You can also add more beans, like pinto or kidney beans, for protein. Avocado adds creaminess, while fresh veggies keep it bright and fresh. If you want different proteins, try ground turkey or chicken. Both options cook quickly and add great flavor. For a heartier meal, consider shredded beef or pulled pork. You can also use quinoa or chickpeas as protein sources. These options keep your meal tasty while giving you more choices. Toppings can take your taco rice bowl to the next level. Try adding different cheese like queso fresco or pepper jack for a kick. Fresh salsa or pico de gallo gives a zesty bite. You can also add pickled jalapeños for heat or olives for a salty twist. Don’t forget fresh herbs like cilantro or green onions to brighten each bite! To keep your taco rice bowl fresh, place leftovers in an airtight container. Make sure to let the dish cool before sealing. This helps prevent moisture buildup. Store the container in the fridge for up to three days. Keep toppings like avocado and sour cream separate to maintain their freshness. You can freeze taco rice bowls if you want extra meals. Use freezer-safe containers or bags. Portion out the rice, beef, beans, and corn. Avoid freezing the fresh toppings. They don’t thaw well. Label each container with the date. You can keep them in the freezer for up to three months. To reheat, first, thaw the frozen bowl in the fridge overnight. You can microwave it for about 2-3 minutes. Stir halfway through to heat evenly. If you prefer, you can reheat it on the stove. Just add a splash of water to keep it moist. Heat it over low heat until warmed through. Add fresh toppings after reheating for the best taste! To make your Taco Rice Bowl gluten-free, choose gluten-free taco seasoning. Most raw ingredients are gluten-free, so focus on that. Use corn tortillas instead of flour ones if you want to add crunch. Ensure all canned goods, like black beans, are labeled gluten-free. This way, you enjoy all the flavors without worry. Yes, you can use brown rice instead of jasmine rice. Brown rice adds more fiber and nutrients. However, it needs more cooking time. Cook brown rice according to package instructions, usually around 45 minutes. The texture will change, but the taste will still be great. The best toppings for Taco Rice Bowls include: - Avocado - Shredded lettuce - Cherry tomatoes - Shredded cheese - Sour cream - Fresh cilantro - Lime wedges These toppings add color and flavor, making each bite exciting. You can mix them up based on what you have. Enjoy getting creative with your bowl! The taco rice bowl combines easy steps and tasty flavors. We covered the main and optional ingredients. You learned how to prepare jasmine rice and season ground beef. Tips helped you master the rice texture and beef flavor. We explored fun variations, including vegetarian options. Now, you can store leftovers and reheat them with ease. Enjoy making this dish your way!

Taco Rice Bowl Delight

A delicious and vibrant taco rice bowl featuring seasoned beef, beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups water
  • 1 pound ground beef (or substitute with ground turkey or plant-based meat)
  • 1 tablespoon extra virgin olive oil
  • 1 packet taco seasoning (or create your own with 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • 1 ripe avocado, diced
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 1 bunch fresh cilantro leaves for garnish
  • 1 lime wedges for serving

Instructions
 

  • Rinse the jasmine rice thoroughly under cold running water until the water is clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a rapid boil, then reduce heat to low, cover, and let simmer for about 15 minutes. Remove from heat and let it rest, covered, for 5 minutes, then fluff with a fork.
  • While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and fully cooked through, about 6-8 minutes. Drain any excess fat if necessary.
  • Sprinkle the taco seasoning over the cooked beef and pour in ¼ cup of water. Stir well to combine and let simmer for 5 minutes.
  • With a few minutes left in the cooking time for the beef, add the drained black beans and corn to the skillet. Mix gently until heated through, about 2-3 minutes.
  • To assemble the bowls, spoon a generous portion of the fluffy jasmine rice into each serving bowl. Layer the beef and bean mixture over the rice.
  • Add the halved cherry tomatoes, shredded lettuce, and diced avocado on top of the beef. Finish by sprinkling shredded cheddar cheese over the fresh ingredients.
  • Add a dollop of sour cream on top and sprinkle fresh cilantro leaves over the entire bowl. Serve lime wedges on the side.

Notes

Consider serving the bowls on a rustic wooden platter, with lime wedges arranged around for a festive atmosphere.
Keyword beef, easy meal, rice bowl, taco