A flavorful Taco Rice Bowl layered with fluffy rice, seasoned beef, black beans, and fresh toppings like lettuce, tomato, cheese, and avocado. I love how quick and customizable it is—perfect for weeknights when I want something satisfying without a lot of fuss.
Why You’ll Love This Recipe
I find this Taco Rice Bowl to be the ultimate comfort-meets-convenience dish. It’s fast, filling, and flexible—whether I’m craving bold spices or just need a hearty meal that uses pantry staples. I like how easy it is to switch up the protein or toppings depending on what I have on hand, and it always turns out delicious. Plus, it's a great way to pack in some fresh veggies while still enjoying that savory taco flavor.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked white rice (long grain or jasmine)
1 lb ground beef or turkey
2 tablespoon taco seasoning
1 can (15 oz) black beans, rinsed and drained
1 teaspoon ground cumin
2 cloves garlic, minced
1 onion, diced (optional, for caramelization)
1 cup shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar or pepper jack cheese
1 avocado, sliced
1 lime, cut into wedges
1 tablespoon olive oil
Salt and pepper to taste
directions
I start by rinsing the rice under cold water until it runs clear, then cook it with salted water until fluffy. Once it’s done, I set it aside.
In a skillet over medium heat, I warm up olive oil and cook the ground beef or turkey until browned, breaking it apart with a spoon.
I stir in taco seasoning with a splash of water and let it simmer for 2–3 minutes before taking it off the heat to rest briefly.
While the meat rests, I warm the black beans in a small saucepan with cumin, garlic, and a pinch of salt.
If I’m in the mood for extra flavor, I’ll also sauté some onions until they’re golden and caramelized.
Time to assemble: I layer the bowl starting with the rice, then add beans and the seasoned meat.
I top it all with lettuce, tomatoes, cheese, and slices of avocado.
A final squeeze of lime ties it all together before I dig in.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I like swapping out ground beef for ground turkey when I want a lighter option, or using shredded chicken for a different twist. Sometimes I’ll throw in a spoonful of salsa or a drizzle of hot sauce to kick up the flavor. It’s also fun to add corn, pickled jalapeños, or even a dollop of sour cream for extra layers of taste and texture. If I have tortilla chips on hand, I’ll crumble a few on top for crunch.
storage/reheating
I store the cooked components—rice, beans, and meat—in separate airtight containers in the fridge for up to 4 days. The fresh toppings like lettuce, tomato, and avocado go in another container so they stay crisp. When I want to reheat, I just microwave the rice, beans, and meat together until warm, then add the cold toppings fresh. If I’m meal prepping, I wait to assemble the bowl right before eating to keep everything at its best.
FAQs
How do I make this vegetarian?
I skip the meat and double up on the black beans, or sometimes I’ll add roasted sweet potatoes or grilled veggies for a hearty meatless version.
Can I use brown rice instead of white?
Absolutely—I like using brown rice when I want more fiber and a slightly nuttier flavor. It works just as well.
Is this recipe gluten-free?
Yes, as long as I check that the taco seasoning is certified gluten-free, everything else in this recipe is naturally gluten-free.
Can I make this spicy?
Definitely. I’ll add diced jalapeños to the toppings or mix some chili flakes or hot sauce into the beef while it cooks for an extra kick.
Can I freeze the leftovers?
I usually don’t freeze the fresh toppings, but the rice, beans, and meat freeze well. I let them cool, pack them in freezer-safe containers, and they keep for up to 2 months. When I’m ready to eat, I thaw overnight and reheat before adding fresh toppings.
Conclusion
This Taco Rice Bowl is one of those easy dinners I keep coming back to. It’s filling, flavorful, and comes together in under 40 minutes. Whether I’m cooking for myself or serving a crowd, I love how versatile and satisfying it is. With simple ingredients and bold taste, it’s a go-to meal that never disappoints.
A flavorful Taco Rice Bowl layered with fluffy rice, seasoned beef, black beans, and fresh toppings like lettuce, tomato, cheese, and avocado. A quick and customizable dinner perfect for any night.
Ingredients
2 cups cooked white rice (long grain or jasmine)
1 lb ground beef or turkey
2 tbsp taco seasoning
1 can (15 oz) black beans, rinsed and drained
1 tsp ground cumin
2 cloves garlic, minced
1 onion, diced (optional, for caramelization)
1 cup shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar or pepper jack cheese
1 avocado, sliced
1 lime, cut into wedges
1 tbsp olive oil
Salt and pepper to taste
Instructions
Rinse rice under cold water until clear, then cook with salted water until fluffy. Set aside.
Heat a skillet over medium heat with olive oil. Add ground beef (or turkey) and cook until browned, breaking apart as it cooks.
Stir in taco seasoning and a splash of water, simmer for 2–3 minutes. Remove from heat and let rest for 1–2 minutes.
In a small saucepan, simmer black beans with cumin, garlic, and a pinch of salt until warmed through.
Optional: sauté onions until caramelized for extra flavor.
Assemble bowls: start with rice as the base, add beans and seasoned beef.
Top with lettuce, tomato, cheese, and avocado slices.
Finish with a squeeze of lime and serve immediately.
Notes
Swap ground beef with ground turkey for a lighter version.
Add salsa or hot sauce for extra heat.
Leftovers can be turned into tacos, burritos, or nachos the next day.
For meal prep, store ingredients separately and assemble just before eating.
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