Taco Rice Bowl Recipe
Introduction
The taco rice bowl is the perfect comfort food that balances cozy and exciting flavors effortlessly. This dish layers seasoned taco meat over fluffy rice, topped with fresh veggies and creamy sauces for a satisfying meal anyone can enjoy. Quick to assemble and endlessly customizable, it’s a weeknight winner with a fun twist.
Ingredients
- 1 cup uncooked rice
- 2 cups water
- 1 lb ground beef or turkey
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4–1/2 tsp salt
- Pinch of cayenne (optional)
- 1–2 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp chopped cilantro
- 1 tbsp butter or olive oil
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup sliced onions
- 1/2 cup rinsed black beans
- 1/2 cup crumbled queso fresco or shredded cheddar
- 1 cup corn kernels
- 1 tbsp mayonnaise or crema
- Additional toppings: avocado, pickled jalapeños, tortilla strips, salsa
Instructions
- Step 1: Cook the rice by combining 1 cup uncooked rice with 2 cups water in a pot. Bring to a simmer, cover, and cook until fluffy, about 15-20 minutes. Once done, stir in lime juice, lime zest, chopped cilantro, butter or olive oil, and salt to taste.
- Step 2: Brown the ground beef or turkey in a skillet over medium heat, breaking it up as it cooks. Drain excess fat if needed.
- Step 3: Add the homemade taco seasoning (chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and cayenne if using) to the meat along with 1/3 cup water. Simmer for 2-3 minutes until the sauce thickens and coats the meat.
- Step 4: Prepare toppings by dicing tomatoes, shredding lettuce, slicing onions, rinsing black beans, and crumbling cheese.
- Step 5: For the street corn topping, sauté corn kernels in a hot skillet with a little oil until slightly charred. Stir in mayonnaise or crema, a squeeze of lime juice, and a pinch of chili powder and cotija cheese if available.
- Step 6: Assemble the bowl by layering warm lime-cilantro rice first, followed by the seasoned meat, then the veggies, beans, cheese, and corn. Finish with your choice of creamy sauces, fresh cilantro, and lime wedges.
- Step 7: Serve immediately, allowing everyone to add any extra toppings or sauces to their liking.
Tips & Variations
- Try cauliflower rice or a mix of cauliflower and regular rice for a lower-carb option.
- Swap ground beef for black beans or crumbled tofu seasoned with the same spices for a vegetarian version.
- Keep crunchy toppings like lettuce and tortilla strips separate until serving to maintain their texture.
- Add pickled jalapeños or hot honey for an extra kick of flavor.
- Use leftover rotisserie chicken shredded and tossed with taco seasoning for a quick protein alternative.
Storage
Store cooked rice and seasoned protein separately in airtight containers in the refrigerator for up to 3-4 days. Keep fresh toppings like lettuce and avocado separate to avoid sogginess. Reheat the rice and protein gently with a splash of water to restore moisture. Assemble with fresh toppings just before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make a taco rice bowl ahead of time?
Absolutely. Prepare the rice, protein, and toppings separately and store them refrigerated. Reheat the rice and meat before serving and add cold toppings and sauces fresh to prevent sogginess.
What rice works best if I’m meal prepping?
Brown rice holds up well over several days and reheats nicely. Jasmine rice is also a good choice and stays fluffy when reheated with a bit of water to keep it moist.
Print
Taco Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A delicious and customizable Taco Rice Bowl that combines seasoned ground beef, fluffy lime-cilantro rice, fresh vegetables, and creamy sauces for a quick and satisfying meal perfect for any day of the week.
Ingredients
Scale
Rice Base
- 1 cup uncooked rice (white, jasmine, basmati, brown, or cauliflower rice)
- 2 cups water
- 1–2 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp chopped cilantro
- 1 tbsp butter or olive oil
- Salt, to taste
Protein
- 1 lb ground beef or ground turkey
- Taco seasoning (see below)
- 1/3 cup water
Homemade Taco Seasoning
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4–1/2 tsp salt, to taste
- Pinch of cayenne pepper (optional)
Street Corn Topping
- 1 cup corn kernels
- 1 tbsp oil
- 1 tbsp mayo or crema
- 1 tsp lime juice
- 1/2 tsp chili powder
- 1 tbsp crumbled cotija cheese
Other Toppings
- Shredded lettuce
- Diced tomatoes
- Sliced onions
- Rinsed black beans
- Crumbled queso fresco or shredded cheddar
- Chopped cilantro
- Lime wedges
- Pickled jalapeños (optional)
Chipotle Crema (Optional Sauce)
- 1/2 cup sour cream or Greek yogurt
- 1 chipotle pepper in adobo + 1 tsp adobo sauce
- 1 tbsp lime juice
- 1 small garlic clove, grated
- Pinch of salt
Instructions
- Cook the Rice: In a pot, combine 1 cup uncooked rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is fluffy and water is absorbed, about 15-20 minutes. Once cooked, stir in lime juice, lime zest, chopped cilantro, and butter or olive oil. Adjust salt to taste and keep warm.
- Prepare the Protein: In a skillet over medium heat, brown 1 lb ground beef or turkey until cooked through, breaking it apart as it cooks. Drain excess fat if necessary. Add homemade taco seasoning and 1/3 cup water, then simmer for 2-3 minutes until a saucy consistency forms. Remove from heat and keep warm.
- Make Street Corn: Heat oil in a skillet on medium-high heat and sauté corn kernels until charred and slightly caramelized, about 5-7 minutes. Remove from heat and stir in mayo or crema, lime juice, chili powder, and crumbled cotija cheese. Set aside.
- Prep Toppings: Dice tomatoes, shred lettuce, slice onions, rinse black beans, and crumble queso fresco or shred cheddar cheese. Chop additional cilantro and prepare lime wedges for garnish.
- Assemble the Bowl: Start with a layer of lime-cilantro rice on the bottom. Top with the seasoned ground meat, then arrange the fresh vegetables, black beans, cheese, and street corn evenly. Drizzle with chipotle crema or your choice of sauce. Garnish with cilantro and lime wedges. Serve immediately and enjoy the varied textures and flavors in each bite.
Notes
- For a vegetarian option, replace ground beef with black beans, crumbled tofu, or tempeh seasoned with the same taco spices.
- You can use any type of rice you prefer; brown rice or cauliflower rice are great for healthier alternatives.
- Batch cooking rice and protein ahead of time saves effort on busy days; reheat before assembling bowls.
- Keep lettuce and crispy toppings separate until serving to avoid sogginess.
- Adjust spice levels to taste, especially when serving kids or those sensitive to heat.
- Chipotle crema can be blended or whisked and stored in the refrigerator for up to 3 days.
- Adding extra veggies like sautéed bell peppers or zucchini increases nutrients and flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Taco rice bowl, taco bowl, ground beef taco, Tex-Mex bowl, easy weeknight dinner, customizable taco recipe, quick taco bowl
