Taco Rice Bowl
This easy Taco Rice Bowl is loaded with seasoned ground beef, fluffy rice, black beans, corn and tomatoes, all cooked together in one pan. Spoon it into bowls and finish with a creamy avocado lime crema for an easy weeknight dinner packed with flavor.
Ingredients
Beef & Rice Base
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 2 tbsp cilantro stems finely chopped
- 1 cup black beans drained and rinsed
- 1 cup corn kernels frozen
- 1 cup cherry tomatoes halved
- 1 cup long-grain white rice uncooked
- 3 cups chicken broth
- 1 tbsp tomato paste
- ½ cup salsa
Homemade Taco Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika regular
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper
Avocado Lime Crema
- 2 avocados ripe
- 2 limes freshly squeezed
- ½ cup sour cream
- ½ cup cilantro leaves
- pinch salt
Optional Garnish
- lime freshly squeezed
- cilantro
- jalapenos
- tortilla chips
- salsa
Instructions
Make the Taco Rice Bowl
- Sauté the aromatics: Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the onion and garlic and cook for about 3 minutes, stirring occasionally, until softened and fragrant.
- Brown the beef: Add the ground beef, breaking it into crumbles as it cooks. Cook until browned and no pink remains.
- Build the flavor: Stir in the cilantro stems, chili powder, cumin, paprika, oregano, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper and tomato paste. Cook for 1 minute, stirring, to toast the spices.
- Add the rice and vegetables: Stir in the uncooked rice, black beans, corn, cherry tomatoes, salsa and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Simmer until tender: Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
Make the Avocado Lime Crema
- Blend the crema: While the rice cooks, add the avocados, lime juice, sour cream, cilantro leaves and salt to a food processor or blender. Blend until smooth and creamy. Taste and adjust the lime or salt as needed.
Serve
- Assemble the bowls: Remove the skillet from the heat and divide the taco rice mixture among bowls. Squeeze fresh lime juice over each bowl, then spoon the avocado lime crema over top and dig in!
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