Ingredients
Scale
- 1 cup long-grain white rice or brown rice
- 1 lb ground beef, chicken, or turkey
- 1 packet taco seasoning or homemade spice blend
- ½ cup diced onion
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh toppings: chopped lettuce, diced tomatoes, sliced jalapeños, sour cream, and chopped cilantro
- Olive oil for cooking
Instructions
- Cook the rice according to package instructions. Use chicken or vegetable broth instead of water for extra flavor, if desired. Set aside once cooked.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced onions and sauté until translucent. Add ground meat and cook until browned, breaking it apart with a spatula. Stir in the taco seasoning and a splash of water; simmer until flavors meld.
- Mix in the corn and black beans, cooking for 2-3 minutes to combine flavors. Taste and adjust spice levels as needed.
- Divide cooked rice into bowls. Top with the meat mixture, sprinkle with shredded cheese, and add fresh toppings like lettuce, tomatoes, jalapeños, and cilantro. Finish with a dollop of sour cream for added creaminess.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat in the microwave or stovetop, adding a splash of water or broth to keep the rice moist.
- Keep the toppings separate until serving to maintain freshness and texture.
- You can swap ground beef with ground turkey or chicken for a leaner, healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Responsive to customizable ingredients, suitable for omnivores
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg