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A delicious taco rice bowl topped with fresh ingredients and spices.

30-Minute Taco Rice Bowl

A quick and satisfying meal featuring seasoned ground meat, fluffy rice, and customizable toppings in just 30 minutes.
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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: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice Any variety of rice can be used.
  • 2 cups water For cooking the rice.
  • 1 pound ground beef or turkey Use ground turkey for a leaner option.
  • 1 packet taco seasoning Store-bought or homemade.
  • 1 can black beans, drained and rinsed Can substitute with pinto or kidney beans.
  • 1 cup corn Use frozen, canned, or fresh corn.
  • 1 cup salsa Choose your favorite salsa variety.
  • 1 cup shredded cheese (cheddar or Mexican blend) Optional for serving.
Toppings
  • 1 cup chopped lettuce For freshness and crunch.
  • 1 cup diced tomatoes Adds color and flavor.
  • to taste sour cream (optional) For creaminess.
  • to taste sliced jalapeños (optional) For a spicy kick.

Method
 

Cooking the Rice
  1. In a medium saucepan, bring water to a boil and stir in the rice. Cover, reduce heat, and simmer for about 15-20 minutes, or until rice is cooked.
Cooking the Meat
  1. While the rice cooks, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned. Drain any excess fat.
  2. Stir in the taco seasoning, black beans, corn, and salsa. Cook for about 5 minutes until heated through.
Assembling the Bowl
  1. Once the rice is done, fluff it with a fork and serve it in bowls topped with the meat mixture.
  2. Add shredded cheese, chopped lettuce, diced tomatoes, and sour cream, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is also an option; ensure both rice and taco mixture are fully cooled before transferring to freezer-safe bags.
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