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Taco Rice Bowl Recipe

Taco Rice Bowl Recipe
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★★★★★

4.9 from 5 reviews

This flavorful Taco Rice Bowl is a delicious and hearty meal combining perfectly toasted basmati rice, seasoned ground beef with a blend of spices, and fresh toppings like lettuce, salsa, shredded cheddar, sour cream, and guacamole. It’s an easy-to-make bowl that brings together the zest of Mexican-inspired flavors with a comforting rice base, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Rice

  • 1 cup Basmati rice, rinsed
  • 3 tablespoons unsalted butter
  • 1 cup water
  • 1 cup chicken stock
  • Pinch of salt

Taco Seasoned Ground Beef

  • Cooking spray
  • 1/2 pound ground chuck (Certified Angus Beef® recommended)
  • 1/4 cup diced yellow onion
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 10 ounce can diced tomatoes with green chilies

Taco Rice Bowl Toppings

  • 2 cups lettuce
  • 4 tablespoons salsa (or more to taste)
  • 4 tablespoons shredded cheddar cheese (or more to taste)
  • 4 tablespoons sour cream
  • 4 tablespoons homemade Simple Guacamole or store-bought (e.g. Wholly Guacamole)
  • Freshly chopped cilantro for garnish

Instructions

  1. Prepare the Rice: Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch. Heat a skillet over medium-high heat and melt 3 tablespoons of unsalted butter. Add the rice to the skillet and stir to coat well with the butter, cooking until the rice is slightly toasted and fragrant. Then add 1 cup of water, 1 cup of chicken stock, and a pinch of salt. Cover with a tight fitting lid, reduce heat to medium-low and cook for 12-15 minutes until most of the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
  2. Cook the Ground Beef: While the rice cooks, heat a skillet over medium-high heat and spray with cooking spray to prevent sticking. Add 1/2 pound of ground chuck in one piece and allow it to sear without stirring for 3-5 minutes until a nice crust forms on one side. Add 1/4 cup diced yellow onion and 1 teaspoon freshly minced garlic to the beef. Then add 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes, 1/8 teaspoon cayenne pepper, 1/4 teaspoon dried oregano, and 1/2 teaspoon kosher salt. Use a wooden spoon to break up the beef and mix the spices evenly. Cook until the onions are softened and the beef is thoroughly cooked, about 5 minutes.
  3. Add Tomatoes and Simmer: Once the beef is cooked through, stir in the 10 ounce can of diced tomatoes with green chilies. Reduce the heat to low and let the mixture warm gently until you are ready to assemble the bowls.
  4. Assemble the Taco Rice Bowls: Divide the cooked rice evenly into 4 bowls. Top each bowl with 1/2 cup of shredded lettuce, one quarter of the cooked beef mixture, 1 tablespoon salsa, 1 tablespoon shredded cheddar cheese, 1 tablespoon sour cream, and 1 tablespoon guacamole. Garnish with freshly chopped cilantro and serve immediately.

Notes

  • Make sure to rinse the basmati rice well for fluffier rice with less starch.
  • Certified Angus Beef® ground chuck is recommended for better flavor and quality but any high-quality ground beef can be used.
  • Adjust the spice level by varying the amounts of chili powder, cayenne, and red pepper flakes to your preference.
  • Use fresh ingredients for toppings to maximize flavor and texture contrast.
  • Leftover taco rice mixture can be refrigerated for up to 3 days and reheated for quick meals.

Nutrition

Keywords: taco rice bowl, ground beef taco bowl, Mexican rice bowl, easy dinner recipe, seasoned beef, basmati rice, homemade taco bowl

Find it online: https://kitchenbyrita.com/taco-rice-bowl-recipe-2/