Taco Rice Bowl Recipe

Introduction

Taco rice bowls bring the best of taco night without the hassle of tortillas. This layered dish combines savory seasoned meat, fluffy rice, fresh veggies, and creamy sauces for a satisfying meal that’s easy to make any night of the week.

Ingredients

• 1 cup uncooked rice (white, brown, jasmine, or cauliflower rice)
• 2 cups water
• 1 lb ground beef or ground 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 pepper (optional)
• 1/3 cup water (for simmering meat)
• 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
• Optional toppings: avocado, pickled jalapeños, tortilla strips, sour cream, salsa

Instructions

1. Step 1: Cook the rice by combining 1 cup uncooked rice with 2 cups water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer until fluffy (about 15-20 minutes). Stir in salt, lime zest, lime juice, chopped cilantro, and butter or olive oil once cooked.
2. Step 2: Brown the ground beef or turkey in a skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat if needed.
3. Step 3: Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and cayenne (if using) to the meat. Pour in 1/3 cup water and simmer for 2-3 minutes to create a saucy, seasoned filling.
4. Step 4: Prepare toppings: dice tomatoes, shred lettuce, slice onions, rinse black beans, and crumble cheese.
5. Step 5: Assemble the bowl by layering the lime-cilantro rice first, then the seasoned meat, followed by the fresh veggies, beans, cheese, and your choice of creamy or spicy sauces. Finish with a sprinkle of cilantro and a squeeze of lime.

Tips & Variations

• Use brown rice or cauliflower rice for a healthier base without sacrificing flavor.
• Try other proteins like shredded chicken, tofu, tempeh, or black beans seasoned the same way.
• Add quick skillet-charred corn mixed with mayo, lime, and chili powder for an extra smoky topping.
• Balance textures by keeping crunchy toppings like lettuce and tortilla strips on top to avoid sogginess.
• Make a quick chipotle crema by mixing sour cream or Greek yogurt with chipotle in adobo, lime juice, garlic, and salt to drizzle over the bowl.

Storage

Store rice, cooked protein, and toppings separately in airtight containers in the refrigerator for up to 3-4 days. Reheat rice and protein with a splash of water to keep them moist. Add fresh toppings and sauces just before serving to maintain 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?

Yes. Prep and store the rice, protein, and toppings separately. Reheat the warm components before serving and add cold toppings and sauces last to keep everything fresh.

What rice works best if I’m meal prepping?

Brown rice holds up well over several days and reheats nicely. Jasmine rice is also forgiving but add a splash of water when reheating to restore softness.

Taco Rice Bowl Recipe

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★★★★★

4.9 from 116 reviews

• Author: Lily
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A delicious and customizable taco rice bowl featuring seasoned ground beef, lime-cilantro infused rice, charred street corn, fresh veggies, creamy sauces, and bold toppings. This comforting yet exciting dish combines the best of taco flavors layered over warm fluffy rice for a satisfying weeknight meal that’s easy to prepare.

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Ingredients

Scale 1x2x3x

Rice Base

• 1 cup uncooked white rice (jasmine or basmati recommended)
• 2 cups water
• Pinch of salt
• 1–2 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp chopped cilantro
• 1 tbsp butter or olive oil

Protein and Seasoning

• 1 lb ground beef or ground turkey
• 1/3 cup water
• 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 (fresh or frozen)
• 1 tbsp oil
• 1 tbsp mayonnaise or crema
• 1 tsp lime juice
• 1/2 tsp chili powder
• 1–2 tbsp crumbled cotija cheese

Veggies and Mix-ins

• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/4 cup sliced red onions
• 1/2 cup rinsed black beans (optional)
• 1/2 cup shredded cheddar or queso fresco
• Fresh cilantro for garnish
• Lime wedges for serving

Chipotle Crema 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

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Instructions

1. Cook the Rice: Rinse 1 cup of rice until water runs clear. Combine rice, 2 cups water, and a pinch of salt in a pot. Bring to a boil, reduce to a simmer, cover, and cook until fluffy (about 15-18 minutes). Once cooked, fluff with a fork and stir in lime zest, lime juice, chopped cilantro, and butter or olive oil. Keep warm.
2. Prepare Taco Seasoning: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and cayenne pepper (if using) to create homemade taco seasoning.
3. Cook the Protein: Heat a skillet over medium heat and add ground beef or turkey. Cook, breaking up the meat until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary. Sprinkle the taco seasoning over the meat, add 1/3 cup water, stir well, and simmer for 2-3 minutes until sauce thickens and coats the meat.
4. Make Street Corn: In a separate skillet, heat oil over medium-high heat. Add corn kernels and sauté until charred and slightly browned, about 5 minutes. Stir in mayonnaise or crema, lime juice, chili powder, and cotija cheese. Remove from heat.
5. Prep Toppings: Dice tomatoes, shred lettuce, slice onions, rinse and drain black beans if using, and crumble or shred cheese. Keep toppings fresh and ready to assemble.
6. Prepare Chipotle Crema: In a blender or whisking bowl, combine sour cream or Greek yogurt, chipotle pepper with adobo sauce, lime juice, grated garlic, and a pinch of salt. Blend or whisk until smooth and creamy.
7. Assemble the Bowl: Start with a base layer of warm lime-cilantro rice. Add seasoned meat on top, then layer with sautéed street corn, shredded lettuce, diced tomatoes, black beans, cheese, and sliced onions. Drizzle chipotle crema over the bowl and garnish with fresh cilantro and lime wedges.
8. Serve and Enjoy: Serve immediately to maintain the freshness and contrasting temperatures, ensuring you enjoy the crunchy veggies and creamy sauce alongside warm protein and rice. Optionally serve tortilla strips or crushed chips on the side for extra crunch.

Notes

• Keep crunchy toppings like lettuce and tortilla strips separate until serving to avoid sogginess.
• Use brown rice or a rice-cauliflower mix for a healthier, fiber-rich version.
• For vegetarian or vegan options, substitute ground meat with crumbled tofu, tempeh, or black beans seasoned with the same spices.
• Batch cook rice and protein ahead of time to simplify weeknight meal prep.
• Add extra lime juice or hot sauce as desired to enhance bright and spicy flavors.
• Adjust spice levels to suit kids or sensitive eaters by reducing or omitting cayenne and chipotle.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Keywords: taco rice bowl, Tex-Mex, ground beef recipe, quick dinner, homemade taco seasoning, lime cilantro rice, chipotle crema, street corn, healthy bowl, weeknight meal