Taco Rice Bowl: A Flavorful Fusion of Tex-Mex Goodness

 Jump to:Taco Rice Bowl Printable pdf

A Brief History of Taco Rice Bowl

The Taco Rice Bowl is a delicious fusion dish that combines the bold flavors of Mexican cuisine with the comforting heartiness of rice. Originating in Okinawa, Japan, after World War II, it was first created to satisfy the American military’s craving for tacos using locally available ingredients. This Tex-Mex-inspired dish has since evolved, becoming a versatile and globally loved meal perfect for busy weeknights and family dinners.

Health Benefits of Taco Rice Bowl

Packed with lean proteins, fiber-rich vegetables, and wholesome grains, the Taco Rice Bowl is not just tasty but also nutritious. Using brown rice or quinoa can boost fiber content, while lean ground turkey or chicken keeps it low in fat. Add colorful veggies like bell peppers, tomatoes, and avocados for a dose of antioxidants, vitamins, and healthy fats. This meal is easily customizable, making it suitable for gluten-free, dairy-free, and even plant-based diets.

Perfect Occasions for Serving Taco Rice Bowl

The Taco Rice Bowl is a versatile dish ideal for various occasions:

• Quick Weeknight Dinners: Ready in under 30 minutes, making it perfect for busy schedules.
• Meal Prep: Easy to make in bulk for healthy lunches throughout the week.
• Family Gatherings: A crowd-pleaser that can be served buffet-style with various toppings.
• Game Day Parties: A hearty, flavorful option that guests can customize to their liking.

Best Side Dishes to Pair with Taco Rice Bowl

Complement your Taco Rice Bowl with these delicious sides:

• Mexican Street Corn (Elote): Creamy, tangy, and spicy—a perfect flavor contrast.
• Guacamole & Chips: Adds a creamy, crunchy element to your meal.
• Black Bean Salad: A refreshing, protein-packed side.
• Cilantro Lime Rice: For those who want extra rice with a zesty twist.

With its bold flavors, health benefits, and versatility, the Taco Rice Bowl is a must-try dish that’s sure to become a staple in your recipe collection.

Taco Rice Bowl

 Taco Rice Bowl

Ingredients

1 large skillet or nonstick pan

1 cup white rice uncooked

1 tbsp olive oil

1⁄3 cup onion, chopped

1 small jalapeño optional

3 garlic cloves, chopped

1 lb lean ground beef

1 15oz can of black beans *see notes

1 tbsp tomato paste

1⁄2 tsp salt

1 tsp chili powder

1⁄2 tsp paprika

1⁄2 tsp dried oregano

1⁄4 cup chipotle peppers in adobo sauce

4 tbsp water

3 Tbsp fresh cilantro for the guac & for garnish

1 avocado

1⁄3 cup salsa for topping

1⁄3 cup shredded cheese

Instructions:

1. Start to cook the rice. Cook the rice according to the package (all rices has different times, but

it typically takes about 20 minutes.

2. Next, start browning the ground meat. Heat oil in a skillet or nonstick pan on medium/high heat.

Add the ground meat. Once the meat has browned, about 5-8 minutes later, add in spices,chopped garlic, chopped onion, jalapeño, tomato paste. Mix everything together.

3. With a small blender, blend up chipotle peppers and water so it's a smooth consistency. Add it

to the meat mixture with the canned/drained beans and let it simmer for 2 minutes. In a small

bowl, add the avocado, 1 Tbsp cilantro and a pinch of salt. Mash it up.

4. Set meat aside and assemble your bowls. Add the rice, ground meat mixture top with chopped

cilantro, guac, salsa, cheese and any other mix ins you enjoy with your tacos. I love to add sour

cream and avocado.

 

Notes

Choose ingredients you like. This recipe is very forgiving. Use the rice and meat variety you

enjoy. The seasonings and sauce go well with it all.

Don't overcook the meat! Make sure you let it cook to temp for the best texture.

Make it low carb. You can use cauliflower rice in place of the rice to make it lower in carbs.

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze

leftovers for up to 3 months.

Taco Rice Bowl Printable pdf bellow: