A Taco Rice Bowl is a hearty, flavor-packed meal that brings all the best parts of a taco into a bowl—layered over a bed of fluffy rice. With seasoned meat, vibrant toppings, and creamy garnishes, it’s a customizable dish I keep coming back to for busy weeknights and casual get-togethers.
Why You’ll Love This Recipe
I love how quick and adaptable this recipe is. Whether I’m craving beef, chicken, or turkey, this dish delivers every time. It’s perfect for meal prep, family dinners, or even a DIY taco bowl bar. The ingredients are easy to find, and I can mix and match toppings depending on what’s in my fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup long-grain white or brown rice
1 lb ground beef, turkey, or chicken
1/2 cup water
1 packet taco seasoning (or 2 tbsp homemade seasoning)
1 cup black beans, drained and rinsed (optional)
1/2 cup shredded cheddar or Mexican blend cheese
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded lettuce
1/4 cup sliced black olives (optional)
1 cup diced tomatoes or pico de gallo
1/4 cup chopped green onions
Fresh cilantro, chopped
Lime wedges, for serving
Sour cream, salsa, and/or guacamole for topping
Homemade Taco Seasoning (Optional):
1 tbsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional for heat)
1/2 tsp salt
1/2 tsp black pepper
I mix all the spices together and use 2 tablespoons per pound of meat.
Directions
Cook the Rice
I start by preparing the rice according to the package instructions. This can be done ahead of time for convenience.
Cook the Meat
I brown the ground meat in a skillet over medium heat until fully cooked. If there’s excess fat, I drain it off. Then I stir in the taco seasoning and water, letting it simmer for 5 minutes until the sauce thickens and clings to the meat.
Assemble the Bowl
I layer the cooked rice in individual bowls, then add the seasoned meat. From there, I top it with black beans, corn, lettuce, tomatoes or pico de gallo, cheese, olives, and green onions.
Garnish & Serve
I like to finish my bowl with fresh cilantro, a squeeze of lime juice, and a generous dollop of sour cream, salsa, or guacamole—sometimes all three.
Servings and timing
This recipe serves 4 people generously.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Protein Swap: I switch things up by using ground turkey, shredded chicken, or even tofu for a vegetarian version.
Grain Base: Brown rice, quinoa, or cauliflower rice all work well in place of white rice.
Low-Carb Option: I skip the rice and use shredded lettuce as the base for a taco salad bowl.
Extra Veggies: Bell peppers, sautéed onions, or avocado slices add extra flavor and nutrients.
Spicy Kick: I add jalapeños or use spicy taco seasoning if I want more heat.
Storage/Reheating
I store the components separately in airtight containers in the fridge for up to 4 days.
To reheat, I warm the rice and meat in the microwave or a skillet over low heat. I keep the fresh toppings chilled and add them after reheating to keep the texture fresh and crisp.
Related Recipes:
FAQs
How can I make this vegetarian?
I replace the meat with plant-based crumbles, sautéed mushrooms, or extra black beans. The rest of the toppings stay the same.
Can I make this ahead for meal prep?
Yes, I prep all the ingredients in advance and store them separately. This way, I can assemble fresh bowls throughout the week.
Is this freezer-friendly?
I freeze the seasoned meat and cooked rice in portions. When I need a quick meal, I thaw and reheat, then add fresh toppings.
What rice works best for this recipe?
I usually go for long-grain white or brown rice, but jasmine or basmati rice also works. For extra texture, I sometimes mix in a little quinoa.
Can I serve this cold?
Yes! If I want something more refreshing, I chill the rice and meat, then assemble the bowl with cold ingredients like a taco salad.
Conclusion
Taco Rice Bowls are one of my favorite go-to meals. They’re flavorful, customizable, and simple to throw together in about 30 minutes. Whether I’m feeding the family or prepping lunches for the week, this dish always delivers with bold flavors and satisfying textures.
📖 Recipe:
Print
Taco Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A Taco Rice Bowl is a flavorful, customizable dish that combines seasoned meat, rice, and vibrant toppings for a quick and hearty meal. Perfect for busy weeknights, meal prep, or casual gatherings.
Ingredients
1 cup long-grain white or brown rice
1 lb ground beef, turkey, or chicken
1 packet taco seasoning (or 2 tbsp homemade seasoning)
1/2 cup water
1 cup black beans, drained and rinsed (optional)
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded lettuce
1 cup diced tomatoes or pico de gallo
1/2 cup shredded cheddar or Mexican blend cheese
1/4 cup sliced black olives (optional)
1/4 cup chopped green onions
Fresh cilantro, chopped
Lime wedges, for serving
Sour cream, salsa, and/or guacamole for topping
Instructions
- Cook the rice according to the package instructions. This can be done ahead of time and set aside.
- In a skillet over medium heat, brown the ground meat until fully cooked. Drain excess fat if needed.
- Add taco seasoning and 1/2 cup water to the skillet. Stir and simmer for 5 minutes until the sauce thickens and coats the meat.
- To assemble the bowls, start with a layer of cooked rice in each bowl.
- Top the rice with the seasoned meat, followed by black beans, corn, lettuce, tomatoes or pico de gallo, cheese, olives, and green onions.
- Garnish with chopped cilantro, a squeeze of lime juice, and a dollop of sour cream, salsa, or guacamole.
- Serve immediately or store components separately for meal prep.
Notes
Swap the protein with shredded chicken, ground turkey, or tofu for variety.
Use brown rice, quinoa, or cauliflower rice as alternative bases.
Add extra veggies like sautéed bell peppers, onions, or avocado slices.
Use spicy taco seasoning or add jalapeños for extra heat.
Store ingredients separately in the fridge for up to 4 days.
Freeze cooked rice and meat in portions for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
