Description
A quick and satisfying weeknight meal combining the bold flavors of tacos with comforting rice.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or 2 tablespoons homemade taco seasoning)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 2 avocados, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional toppings: jalapeño slices, sour cream, salsa
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, bringing it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion is translucent.
- Add the ground beef to the skillet. Cook, breaking up the meat until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, black beans, and corn. Cook for another 2-3 minutes.
- To assemble, divide the cooked rice among serving bowls. Top with the beef mixture, followed by cherry tomatoes, shredded cheese, diced avocado, and cilantro. Serve with a lime wedge.
Notes
Customize with different toppings and adjusting spice levels to suit your taste.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg