Ingredients
Scale
- 1 cup jasmine or basmati rice
- 1 lb ground beef, chicken, or plant-based protein
- 1 packet taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- Sour cream or Greek yogurt (optional)
- Lime wedges for serving
Instructions
- Cook 1 cup of rice according to package instructions, preferably in broth for added flavor. Keep warm.
- Heat 2 tbsp olive oil in a skillet over medium heat. Add your choice of ground meat or plant-based protein, cook until browned and crumbled. Stir in taco seasoning and a splash of water, simmer until heated through.
- Prepare toppings: slice the avocado, halve the cherry tomatoes, chop the cilantro, rinse and drain black beans and corn.
- Layer cooked rice in bowls, top with seasoned protein, black beans, corn, cherry tomatoes, and shredded cheese.
- Garnish with avocado slices, cilantro, and lime juice. Add sour cream if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep toppings separate and reassemble before serving.
- For a vegetarian version, substitute the meat with sautéed peppers, mushrooms, or tofu.
- To make it gluten-free, use gluten-free taco seasoning and check labels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian option: yes
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg