Ingredients
Scale
- 1 cup jasmine or basmati rice
- 1 lb lean ground beef or chicken
- 1 packet taco seasoning or homemade spice blend
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 avocado, sliced
- Fresh cilantro, chopped
- Optional toppings: sour cream, hot sauce, lime wedges
Instructions
- Cook the rice according to package instructions, rinsing thoroughly before cooking for fluffy results.
- In a large skillet over medium-high heat, cook the ground beef or chicken until browned and cooked through. Drain excess fat.
- Add taco seasoning and a splash of water, simmer until fragrant and well combined.
- Stir in black beans and corn, cook for 2-3 minutes until heated through.
- Assemble by placing a scoop of rice in a bowl, topping with the cooked meat and vegetable mixture.
- Sprinkle with shredded cheese, then garnish with cherry tomatoes, avocado slices, chopped cilantro, and optional toppings.
Notes
- Customize with different proteins like tofu or tempeh for vegetarian options.
- Use reduced-fat cheese or cauliflower rice for healthier substitutions.
- Prepare ingredients in advance for quick assembly on busy days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Flexible, adaptable for low-carb or vegetarian diets
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 70 mg