Taco Rice Bowl Recipe

I layer seasoned ground beef, crisp fresh veggies, and a zesty homemade sauce over fluffy rice to make one of my favorite Loaded Rice Bowls that hides a surprising ingredient you’ll want to know about.

I make this Taco Rice Bowl when I need dinner that actually feels like a treat but takes zero drama. Imagine seasoned ground beef piled onto fluffy long grain white rice, bright flavors sneaking up on you so every forkful keeps pulling you back.

It’s loud, messy, kind of glorious, and not just another taco night rerun. I swear it’s the kind of thing that turns a casual weeknight into a mini celebration, perfect for a Taco Bowl Bar setup or when you’re craving one of those Loaded Rice Bowls everybody posts about.

Try it, you’ll see what I mean.

Ingredients

• Long grain rice gives carbs and bulk, mild flavor, great for soaking juices.
• 80/20 beef packs rich protein and fat, adds savory, juicy mouthfeel.
• black beans bring fiber and plant protein, earthy taste, very filling.
• Creamy avocado gives healthy fats, smooth texture, slightly nutty, cools spice.
• Cheese adds calcium, salty richness and melty comfort, not super light.
• Fresh tomatoes or pico bring acidity, brightness and juicy, slightly sweet notes.
• Salsa wakes flavors with tang and heat, mostly low calorie kick.
• Lime juice and cilantro add zesty, herbal lift, makes dish feel bright.

Ingredient Quantities

• 1 cup long grain white rice
• 2 cups low sodium chicken broth or water
• 1 lb (450 g) ground beef 80/20
• 1 tbsp vegetable oil
• 1 small yellow onion
• 1 medium bell pepper any color
• 2 cloves garlic
• 2 tbsp taco seasoning (store bought) or use the spices below
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can 15 oz black beans
• 1 cup corn kernels frozen or canned
• 2 cups romaine lettuce
• 1 cup shredded cheddar or Mexican cheese blend
• 1 cup tomatoes or pico de gallo
• 1 avocado
• 1/4 cup chopped fresh cilantro
• 2 green onions
• 2 limes
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 cup salsa or hot sauce

How to Make this

1. Rinse 1 cup long grain rice under cold water until water runs clear, then combine with 2 cups low sodium chicken broth or water in a small pot, bring to a boil, reduce to low, cover and simmer 18 minutes, turn off heat and let sit covered 5 minutes, fluff with a fork.

2. While rice cooks, prep everything: dice 1 small yellow onion, 1 medium bell pepper, mince 2 cloves garlic, drain and rinse 1 can (15 oz) black beans, drain 1 cup corn kernels if canned or thaw if frozen, chop 2 cups romaine, shred or measure 1 cup cheddar or Mexican blend, dice 1 cup tomatoes or use pico, slice or dice 1 avocado, chop 1/4 cup cilantro, thinly slice 2 green onions and cut 2 limes into wedges.

3. Heat 1 tbsp vegetable oil in a large skillet over medium high heat, add the onion and bell pepper and cook until softened about 4 minutes, add 1 lb ground beef and break it up, brown until no pink, then stir in the minced garlic for 30 seconds.

4. Add seasoning to the beef: either 2 tbsp store bought taco seasoning or use the spices below measured into the pan 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt and 1/4 tsp black pepper; stir well, add a splash of water (2 to 4 tbsp) and simmer 2 minutes so the spices bloom.

5. Stir in the drained black beans and corn to the beef, cook until heated through 2 to 3 minutes, taste and adjust salt or heat with a bit of salsa or hot sauce if you want it spicier.

6. Make the lime crema by whisking 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lime juice and 1/2 cup salsa or a few dashes of hot sauce until smooth, season with a pinch of salt and a little chopped cilantro if you like; this is your bright tangy sauce.

7. Assemble bowls: divide the fluffy rice between bowls, top with a handful of chopped romaine, a big scoop of the beef, beans and corn mixture, then add tomatoes or pico, shredded cheese and sliced avocado.

8. Drizzle the lime crema over each bowl, sprinkle the chopped cilantro and sliced green onions on top, squeeze the remaining lime wedges over everything for extra brightness.

9. Quick tips: brown the beef well for more flavor, rinse the rice to keep it fluffy, warm the beans and corn with the beef so nothing is cold, if avocado browns toss in a squeeze of lime, and save a little cilantro and green onion for garnish so it looks pretty.

Equipment Needed

1. Small saucepan with lid, for cooking the rice and keeping it steamy
2. Fine mesh sieve or small colander, to rinse rice and drain beans/corn
3. Measuring cups and spoons, for rice, broth, spices and lime juice
4. Large skillet, to brown the beef and soften the veggies
5. Wooden spoon or sturdy spatula, for breaking up meat and stirring
6. Chef’s knife, for chopping onion, pepper, cilantro, tomatoes and avocado
7. Cutting board, preferably roomy so you dont crowd things
8. Small bowl and whisk or fork, to mix the lime crema smooth
9. Can opener, for the beans and canned corn
10. Serving bowls and forks, to assemble the bowls and fluff the rice

FAQ

Taco Rice Bowl Recipe Substitutions and Variations

• Ground beef:
  • Ground turkey – leaner, cooks the same, add a touch oil so it doesnt dry out
  • Ground chicken – mild flavor, great with extra taco seasoning
  • Plant based crumbles – similar texture, cook and season like beef
  • Crumbled firm tofu – press first, then brown for a lower fat option
• Long grain white rice:
  • Brown rice – nuttier, more fiber, needs longer cook time and more liquid
  • Quinoa – higher protein, cooks faster than brown rice, rinse first
  • Cauliflower rice – low carb, toss in the pan a few minutes to warm through
  • Bulger or farro – chewy whole grain option, soak or cook longer
• Black beans:
  • Pinto beans – same texture and flavor profile in Mexican dishes
  • Kidney beans – firmer, holds up well in bowls
  • Chickpeas – different but hearty, gives a nice bite
  • Refried beans – creamy option if you want more sauce like texture
• Sour cream / mayonnaise (for sauce):
  • Plain Greek yogurt – tangy, thicker, and lower in fat
  • Mexican crema or crème fraîche – richer and smoother
  • Mashed avocado with lime – creamy, dairy free and fresh tasting
  • Vegan mayo or cashew cream – dairy free swaps that mimic richness

Pro Tips

1) Toast the rice briefly in the pot with a little oil before adding the broth, it adds a nutty flavor and helps keep the grains separate. Let it rest covered the full 5 minutes after cooking, dont peek too soon.

2) Brown the beef in batches if your pan is crowded so it actually gets a crust, not just steamed. Drain most of the fat but leave a tablespoon or so for flavor, that small bit makes the spices pop.

3) Bloom the spices in the hot pan with the beef for at least a minute and add a splash of water or broth to pull all that flavor into a sauce. Taste and adjust salt after you add the beans since canned stuff can change seasoning.

4) Keep wet and soft stuff separate until serving: toss avocado with lime juice so it stays green, warm the beans and corn with the beef so nothing is cold, and save some cilantro and green onion to sprinkle on top for a fresh look.