EASY Taco Rice Bowl Recipe
A Taco Rice Bowl Recipe made with seasoned ground beef, rice, black beans, cheese, salsa, and avocado.
Ingredients
- 1 cup uncooked white rice
- 1 tablespoon olive oil
- ⅓ cup chopped onion
- 1 small jalapeño finely chopped (optional)
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup chipotle peppers in adobo sauce
- 4 tablespoons water
- 3 tablespoons fresh cilantro divided
- 1 ripe avocado
- ⅓ cup salsa
- ⅓ cup shredded cheddar or Mexican cheese blend
Optional toppings:
- Sour cream
- Sliced avocado
- Diced tomatoes
- Corn
- Shredded lettuce
- Lime wedges
- Sliced green onions
Instructions
- Cook the rice according to the package directions until tender.
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for 5–8 minutes, breaking it apart until browned.
- Stir in the chopped onion, garlic, jalapeño, tomato paste, cumin, chili powder, paprika, oregano, garlic powder, salt, and pepper.
- Blend the chipotle peppers with water until smooth.
- Pour the chipotle mixture into the skillet along with the drained black beans.
- Simmer for about 2 minutes until everything is heated through.
- In a small bowl, mash the avocado with 1 tablespoon chopped cilantro and a pinch of salt to make a quick guacamole.
- Assemble the Taco Rice Bowl Recipe by dividing cooked rice between serving bowls.
- Top with the seasoned beef mixture, guacamole, salsa, shredded cheese, remaining cilantro, and any additional toppings you enjoy.
- Serve immediately with lime wedges if desired.
Notes
- Rinse canned black beans before using.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Serve with tortilla chips or warm tortillas.
- Leftover meat filling also makes excellent tacos, burritos, or nachos.