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
