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Taco Rice Bowl with seasoned meat, black beans, avocado, corn, tomatoes, jalapeños, and cilantro on a white plate.

Homemade Taco Rice Bowl

A delicious fusion of Mexican and Japanese flavors, this Taco Rice Bowl combines seasoned ground beef, fluffy rice, fresh vegetables, and zesty toppings for a satisfying one-bowl meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 cup long-grain white rice rinsed and drained
  • 2 cups chicken broth or water
  • 1 tbsp lime juice freshly squeezed
  • 2 tbsp cilantro finely chopped
For the Taco Meat
  • 1 lb ground beef 80/20 lean to fat ratio
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning or 2 tbsp homemade blend
  • 1/4 cup water for taco seasoning
For the Toppings
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/2 cup shredded lettuce iceberg or romaine
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup corn kernels fresh, frozen, or canned
  • 1/4 cup red onion finely diced
  • 1/2 cup shredded cheddar cheese or Mexican blend
  • 1/4 cup sour cream for serving
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 small lime cut into wedges
  • 1/4 cup salsa of your choice

Equipment

  • Large Skillet
  • Medium saucepan
  • Cutting Board
  • Chef's Knife
  • Measuring cups and spoons
  • Serving bowls

Method
 

Cook the Rice
  1. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat.
  2. Once boiling, reduce heat to low, cover with a lid, and simmer for 15-18 minutes until all liquid is absorbed.
  3. Remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork and stir in lime juice and cilantro. Set aside.
Prepare the Taco Meat
  1. While the rice is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until no longer pink.
  2. Add the diced onion and minced garlic to the skillet. Cook for an additional 2-3 minutes until onions are translucent.
  3. Drain excess fat if necessary, then sprinkle the taco seasoning over the meat mixture and add 1/4 cup water. Stir well to combine.
  4. Reduce heat to medium-low and simmer for 3-4 minutes until the liquid has reduced and the meat is well coated with seasoning. Remove from heat.
Prepare Toppings and Assemble
  1. Prepare all toppings by chopping and dicing as needed.
  2. To assemble, divide the cooked rice evenly among serving bowls.
  3. Top rice with seasoned ground beef, then add lettuce, black beans, corn, cherry tomatoes, avocado, red onion, and shredded cheese.
  4. Add a dollop of sour cream, a spoonful of salsa, fresh cilantro, and a lime wedge to each bowl.
  5. Serve immediately and enjoy!

Notes

This recipe is flexible for substitutions and additions like jalapeños, olives, or different cheeses. For a vegetarian version, substitute the ground beef with seasoned cooked lentils or plant-based meat alternatives.