Easy Taco Rice Bowl
A delightful and customizable dish combining the comforting flavors of tacos with the satisfaction of a hearty bowl meal, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice Use leftover rice for convenience
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
Toppings
- avocado Sliced
- sour cream For added richness
- salsa For a kick
- chopped cilantro For freshness
- lime wedges For squeezing over the bowl
Instructions
Preparation
- Heat a large skillet over medium heat.
- Add your cooked rice, black beans, corn, and diced tomatoes to the skillet.
- Sprinkle in the taco seasoning and stir everything together well.
Cooking
- Continue stirring occasionally for about 5-7 minutes until everything is heated through.
- Remove the skillet from heat and add the shredded cheese.
- Stir until the cheese is melted and gooey.
Serving
- Scoop the mixture into bowls or onto plates.
- Top with your choice of toppings like avocado, sour cream, salsa, cilantro, and lime juice.
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Notes
For meal prepping, store rice mixture in an airtight container. Add toppings fresh when serving.