Taco Rice Bowl

I love how this Taco Rice Bowl hits all the notes warm, comforting rice; spicy, savory meat; fresh vegetables; and melty cheese. It’s one of my favorite “everything in one bowl” meals because it’s customizable, satisfying, and easy to put together.

Why You’ll Love This Recipe

I often crave flavorful meals that don’t require multiple pots and pans. This bowl gives me all the taco flavors I love—seasoned meat, beans, corn, salsa—without building individual tacos. It’s versatile (I can swap beef for turkey, mix up toppings), and it’s great for meal prep because each component travels well in a bowl format.

Ingredients

1 cup uncooked white rice
2 cups water or chicken broth (I use chicken broth for more flavor)
1 lb ground beef or turkey (I sometimes go 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
to taste salt and pepper
optional fresh cilantro and lime wedges (for garnish)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Cook the rice
   I start by rinsing the rice if desired, then bringing 2 cups water or chicken broth to a boil. I add the rice, reduce heat to low, cover, and simmer about 15–18 minutes (or until liquid is absorbed). I then remove from heat and let it rest, covered, for a few minutes before fluffing.
2. Cook the meat
   While the rice is cooking, I heat 1 tablespoon of olive oil in a skillet over medium heat. I add the ground beef or turkey, season with salt and pepper, and cook until browned and no longer pink (about 5–7 minutes). I drain excess fat if needed.
3. Add taco seasoning
   I sprinkle the taco seasoning packet over the cooked meat, add about ¼ cup water (or according to packet instructions), stir well, and let it simmer until the sauce thickens and coats the meat nicely.
4. Warm the beans and corn
   In a separate small saucepan (or the same skillet after meat), I combine the drained black beans and corn. I heat them gently until warmed through, seasoning with a pinch of salt and pepper.
5. Assemble the bowls
   I put a scoop of rice in each bowl, then layer the seasoned meat, warmed beans and corn, diced tomatoes, shredded lettuce, and shredded cheddar cheese.
6. Add salsa and garnish
   I top each bowl with salsa. If I have fresh cilantro, I sprinkle it over, and serve with lime wedges on the side for squeezing.

Servings and Timing

This recipe makes about 4 servings.
My usual timing is:

• Prep (chopping, opening cans): ~5 minutes
• Cooking rice: ~15–18 minutes
• Cooking meat and warming beans/corn: ~8–10 minutes
• Assembly: ~5 minutes
  So in total, I expect about 30–35 minutes from start to finish.

Variations

• I sometimes swap ground turkey or chicken for beef to lighten it up.
• I’ll use brown rice, quinoa, or cauliflower rice instead of white rice.
• For extra flavor, I stir in chipotle in adobo sauce or hot sauce to the meat.
• I might add toppings like jalapeños, avocado, sour cream, or guacamole.
• Instead of black beans, I’ll use pinto beans or kidney beans.
• I sometimes sauté bell peppers and onions with the meat for more veggies and flavor.

Storage/Reheating

I store the components separately: rice and meat in one container, beans/corn in another, and fresh toppings (lettuce, tomatoes, salsa) in their own containers. In the fridge, they last about 3–4 days.
To reheat, I microwave or warm rice, meat, and beans/corn together gently with a splash of water or broth to prevent drying out. I keep the fresh toppings cold and add them after reheating.

FAQs

1. Can I make this vegetarian?

Yes, I often skip the meat and use extra beans, crumbled tofu, or a plant-based ground substitute instead of beef or turkey.

2. Can I use leftover cooked meat?

Absolutely — leftover taco, chicken, or beef works perfectly. Just reheat and toss with seasoning if needed.

3. Can I prep this in advance?

Yes — I’ll cook rice, meat, beans, and corn ahead of time, then store everything separately. When ready, I assemble and add fresh toppings.

4. How do I keep lettuce from getting soggy?

I always add the lettuce just before serving. If I’m prepping ahead, I keep it separate until the moment of serving.

5. What if I don’t have taco seasoning?

I mix my own: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Use proportions to equal ~1 oz total seasoning.

6. Can I use brown rice or another grain?

Yes, brown rice, quinoa, farro, or even cauliflower rice are all great substitutes depending on your preference.

7. How much salsa should I use per bowl?

½ cup in total is a guideline. I usually use about 2 to 3 tablespoons per serving, and keep extra on the side.

8. Will this work for meal prep lunches?

Definitely. It reheats well and is easy to portion into containers for grab-and-go lunches.

9. Can I freeze leftovers?

I prefer not to freeze the assembled bowl because the vegetables get mushy. But rice and cooked meat freeze well separately and can be thawed and reheated later.

10. What’s a good substitution for cheddar cheese?

I use Monterey Jack, Oaxaca, pepper jack, or a Mexican cheese blend when I want a different flavor profile.

Conclusion

I find this Taco Rice Bowl is one of my favorite, flexible meals. The base of rice plus flavorful meat, beans, corn, and fresh toppings means it’s always satisfying. And because I can swap ingredients or add new toppings, it never feels boring. I hope it becomes a staple in your rotation like it is in mine.

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