Go Back
To make Minute Taco Rice Bowls, gather these items: - 1 cup instant brown rice - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (fresh or canned) - 1 ripe avocado, diced - 1 cup shredded cheddar cheese - 1 packet taco seasoning (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon freshly squeezed lime juice - Salt and pepper to taste You can swap ingredients to fit your taste or diet. Try: - Quinoa instead of rice for a protein boost. - Chickpeas instead of black beans for a different flavor. - Fresh lime zest for a zesty kick instead of juice. - Use a spicy taco seasoning for extra heat. Garnishes add flair and flavor to your bowls. Consider adding: - Fresh cilantro leaves for a burst of freshness. - Lime wedges to squeeze over the dish. - Sliced jalapeños for some spice. - Sour cream or Greek yogurt for creaminess. {{ingredient_image_2}} To start, grab a medium saucepan. Bring 1.5 cups of water to a boil. Once boiling, stir in 1 cup of instant brown rice. Cover the pot and remove it from the heat. Let it sit for about 5 minutes. This time helps the rice absorb the water and fluff up perfectly. Next, take a skillet and heat 1 tablespoon of olive oil over medium heat. Add the rinsed and drained black beans along with 1 cup of corn. Stir the mixture often, cooking for about 3 to 5 minutes. You want everything to be heated through and nice and warm. Now it's time to add flavor! Toss in 1 cup of diced tomatoes and 1 packet of taco seasoning. Mix everything well. Let it simmer for another 2 to 3 minutes. This step lets the flavors blend nicely. Taste the mixture and adjust it with salt, pepper, and a teaspoon of freshly squeezed lime juice as needed. To save time, use instant brown rice. It cooks fast and is healthy. Rinse the black beans before adding them to the skillet. This step removes excess salt. Warm the corn in the same skillet. It blends well with the beans. Mix the tomatoes and taco seasoning in the last minutes. This method keeps the flavors fresh. Add lime juice right before serving. It brightens all the flavors in the bowl. If you want more heat, stir in some diced jalapeños. You can also use spicy taco seasoning. Consider adding a dash of hot sauce for an extra kick. Fresh herbs like cilantro add freshness and depth. Choose colorful bowls for a fun look. Layer the ingredients neatly for a great display. You could set up a topping bar. Let everyone customize their bowls. Serve with lime wedges on the side. This allows guests to add their own zesty twist. A sprinkle of cilantro on top makes it pop! Pro Tips Use Fresh Ingredients: Opt for fresh tomatoes and avocados to enhance the flavor and nutritional value of your taco rice bowls. Customize Your Protein: For added protein, consider including grilled chicken, ground beef, or tofu to make the dish heartier. Layer Flavors: Experiment with additional spices or hot sauce in your black bean and corn mixture for an extra kick. Meal Prep Friendly: Prepare the rice and black bean mixture in advance for a quick and easy meal during busy weekdays. {{image_4}} You can easily make this dish vegetarian or vegan. Simply skip the cheese or use a plant-based option. You can add more veggies like bell peppers or zucchini. These add color and taste. You can also use quinoa instead of rice for a great protein boost. If you want to add protein, ground turkey or chicken works well. Cook it in the skillet before adding the beans. You can also use shrimp or tofu for a tasty twist. For a quick fix, try canned tuna or shredded rotisserie chicken. These add flavor and make your meal heartier. Salsa can change the whole dish. Try mango salsa for a sweet kick. If you like heat, use a spicy salsa or fresh jalapeños. You can also drizzle on ranch or a creamy dressing. A squeeze of lime juice adds freshness to any salsa. Experiment with your favorites to make each bowl unique. After you enjoy your Minute Taco Rice Bowls, store any leftovers in an airtight container. Keep the rice and toppings separate if possible. This helps maintain the texture and taste of each ingredient. You can keep them in the fridge for up to three days. If you mix everything, it may get soggy quickly. You can freeze the rice mixture and beans for later use. Place them in freezer-safe bags or containers. Make sure to remove as much air as you can. This step helps prevent freezer burn. You can freeze the mixture for up to three months. However, I recommend freezing the rice and toppings separately for the best results. To reheat, just take out what you need. You can microwave the rice mixture in a bowl. Heat it for about 1 to 2 minutes, stirring halfway through. For the rice, you can add a splash of water to keep it moist. If you prefer, you can also reheat it on the stovetop over low heat. Stir regularly until it warms up. Enjoy your meal as if it was fresh! Yes, you can use instant white rice. It cooks faster than brown rice. Just follow the package directions for water and cooking time. The taste will be slightly different, but it will still be delicious. White rice tends to be softer and less nutty than brown rice. If you want a healthier option, stick with brown rice when you can. To add heat, use spicy taco seasoning or add chopped jalapeños. You can also mix in some hot sauce or diced green chilies. Fresh chopped cilantro adds a bold flavor too. If you really love spice, use a dash of cayenne pepper in the mix. Remember, start small, then taste and adjust as needed. You can try sour cream or Greek yogurt for creaminess. Shredded lettuce adds crunch and freshness. Sliced olives bring a nice briny flavor. For a tangy twist, add pico de gallo or salsa. You can also add pickled red onions for a pop of color and taste. Don't forget to mix and match to find your favorite combo! In this blog post, we explored how to create a delicious taco rice bowl. We covered essential ingredients, like rice, beans, and toppings. Next, I detailed step-by-step instructions for cooking and mixing. I also shared tips on quick cooking and ways to enhance flavor. Variations, like vegetarian options, offer more choices. Finally, I provided storage tips to keep leftovers fresh. You now have a solid foundation. Enjoy making your taco rice bowl your own!

Minute Taco Rice Bowls

A quick and easy meal featuring rice, beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 cup instant brown rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 ripe avocado, diced
  • 1 cup shredded cheddar cheese
  • 1 packet taco seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon freshly squeezed lime juice
  • to taste salt and pepper
  • for garnish fresh cilantro leaves (optional)
  • for serving lime wedges

Instructions
 

  • In a medium saucepan, bring 1.5 cups of water to a boil. Stir in the instant brown rice, cover the pot, and remove it from the heat. Let it sit for about 5 minutes, or until the rice has absorbed the water and fluffed up.
  • In a skillet, heat the olive oil over medium heat. Add the black beans and corn, stirring continuously, and cook until heated through, roughly 3 to 5 minutes.
  • Add the diced tomatoes and taco seasoning to the skillet. Mix everything well and allow it to simmer for an additional 2-3 minutes to meld the flavors together. Taste and adjust the seasoning with salt, pepper, and lime juice to your preference.
  • To serve, spoon a generous base of fluffy rice into each bowl. Top with the warm black bean and corn mixture, then add the diced avocado and a shower of shredded cheddar cheese. For a fresh finish, sprinkle some chopped cilantro on top if you're using it.
  • Serve the bowls with lime wedges on the side, encouraging everyone to squeeze lime juice over their bowls before digging in for a zesty flavor boost.

Notes

Consider using colorful bowls to enhance the visual appeal. You can also arrange toppings in sections for a more vibrant look.
Keyword healthy, quick meal, rice, taco