Go Back
Taco Rice Bowls

Taco Rice Bowls

These Taco Rice Bowls combine seasoned ground beef, beans, and corn over fluffy rice with customizable fresh toppings for a quick and satisfying meal. Ready in just 30 minutes, this versatile recipe allows everyone to build their perfect bowl while using simple ingredients and authentic Mexican flavors for a weeknight dinner that's both family-friendly and meal-prep friendly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

For the Rice

  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • 1 tablespoon butter or oil
  • 1/2 teaspoon salt
  • Optional: Juice and zest of 1 lime
  • Optional: 2 tablespoons chopped cilantro

For the Taco Meat

  • 1 pound ground beef 85% lean works best
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning OR 2 tablespoons homemade taco seasoning recipe below
  • 1/4 cup water
  • 1 can 15 oz black beans or pinto beans, drained and rinsed
  • Optional: 1 cup frozen corn thawed

Homemade Taco Seasoning (if not using packet)

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper optional

For Topping (choose your favorites)

  • Shredded lettuce or cabbage
  • Diced tomatoes
  • Diced avocado or guacamole
  • Shredded cheese cheddar, Mexican blend, pepper jack
  • Sour cream or Greek yogurt
  • Sliced jalapeños
  • Diced red onion or green onions
  • Fresh cilantro
  • Salsa or pico de gallo
  • Lime wedges
  • Crushed tortilla chips

Instructions
 

  • Start the rice. In a medium saucepan, combine rice, water or broth, butter or oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. If using, fluff with a fork and stir in lime juice, zest, and cilantro.
  • While the rice cooks, prepare the taco meat. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for about 5-7 minutes until no longer pink, stirring occasionally.
  • Add flavor builders. Add the diced onion to the beef and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Drain excess fat if desired (but leaving a little adds flavor).
  • Season like you mean it. Sprinkle the taco seasoning over the beef mixture and stir to coat evenly. Add 1/4 cup water, stir well, and bring to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
  • Bulk it up. Add the drained and rinsed beans and corn (if using) to the meat mixture. Stir to combine and cook for another 2 minutes until heated through. Taste and adjust seasonings if needed.
  • Prepare your toppings. While the meat mixture simmers, get all your toppings ready and arranged for easy bowl assembly.
  • Build your bowls. Start with a base of rice in each bowl. Top with a generous portion of the taco meat mixture. Let everyone add their preferred toppings.
  • Finish with flair. A squeeze of fresh lime juice over the top brightens all the flavors and pulls everything together.

Notes

  • Rice variations: Brown rice works great for a more nutritious option (adjust cooking time according to package directions). You can also use cauliflower rice for a lower-carb option or quinoa for extra protein.
  • For meal prep, store the rice, meat mixture, and toppings separately. Assemblage at the time of eating guarantees the best texture.
  • The taco meat mixture freezes beautifully for up to 3 months. Thaw overnight in the refrigerator for an even quicker meal next time.
  • Stretching the meal: For budget-friendly options or to feed more people, increase the beans and rice while keeping the same amount of meat.
  • For a spicier version, add diced jalapeños or a pinch of red pepper flakes to the meat while cooking.
  • Time-saving hack: Use pre-cooked rice (either leftover or microwavable packets) and have dinner ready in under 15 minutes.
  • For an authentic touch, toast the rice in the pan with a bit of oil before adding the liquid, then cook as directed.