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Easy Taco Rice Bowl

A delicious, quick, and customizable meal that combines seasoned meat, fluffy rice, and fresh toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup long-grain white rice Cook according to package instructions
  • 1 pound ground turkey or chicken Choose either ground turkey or ground chicken
  • 1 packet taco seasoning Store-bought or homemade seasoning
  • 1 can black beans, drained and rinsed Canned beans save prep time
  • 1 cup corn Fresh, canned, or frozen corn works
  • 1 cup diced tomatoes Fresh or canned diced tomatoes
  • 1 whole avocado, diced For added creaminess
  • 1 cup shredded cheese (cheddar or Mexican blend) For topping
  • ½ cup sour cream For topping
  • ½ cup salsa For topping
  • to taste Fresh cilantro, chopped Optional garnish
  • as needed Lime wedges For serving

Method
 

Cooking the Rice
  1. Cook the rice according to the package instructions, typically requiring 2 cups of water for every cup of rice. Bring to a boil, add rice, cover, and simmer until water is absorbed (around 18-20 minutes).
Cooking the Meat
  1. In a large skillet over medium heat, add the ground turkey (or chicken) and cook until browned, about 5-7 minutes, while breaking it up with a spatula.
  2. Once the meat is thoroughly cooked, sprinkle the taco seasoning over it, stirring to combine. Add a splash of water if necessary and let it simmer for a few minutes.
Mix in Beans and Corn
  1. Add black beans and corn to the skillet. Stir together and cook for an additional 5 minutes, heating through.
Assembling the Bowls
  1. Layer serving bowls with a scoop of rice, a portion of the seasoned meat mixture, topped with diced tomatoes, avocado, and shredded cheese.
Garnishing
  1. Top each bowl with a dollop of sour cream and a spoonful of salsa. Garnish with chopped cilantro and serve with lime wedges.

Notes

For variations, use cauliflower rice for a low-carb option or include bell peppers for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze components for up to 2 months.