Description
Learn how to make delicious and effortless taco rice bowls at home with this easy recipe. Perfect for a quick and satisfying meal any day of the week!
Ingredients
- 1 cup (240 ml) white rice, uncooked
- 1 tbsp (15 ml) olive oil
- 1/3 cup (80 ml) onion, chopped
- 1 small jalapeño, optional
- 3 garlic cloves, chopped
- 1 lb (450 g) lean ground beef
- 1 15 oz (425 g) can of black beans, *see notes
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp (3 ml) salt
- 1 tsp (5 ml) chili powder
- 1/2 tsp (3 ml) paprika
- 1/2 tsp (3 ml) dried oregano
- 1/4 cup (60 ml) diced bell peppers
- 4 tbsp (60 ml) water
- 3 tbsp (45 ml) fresh cilantro, for the guac & for garnish
- 1 avocado
- 1/3 cup (80 ml) salsa, for topping
- 1/3 cup (80 ml) shredded mozzarella cheese
Instructions
- Begin by preparing the rice according to the instructions on its packaging; this usually takes around 20 minutes.
- Meanwhile, heat olive oil in a pan over medium-high heat and add the ground beef. Cook until the beef turns brown, which should take about 5 to 8 minutes. Then, stir in the salt, chili powder, paprika, oregano, chopped garlic, chopped onion, jalapeño, and tomato paste.
- In a small blender, combine bell peppers and water until smooth. Pour this mixture into the pan with the beef and add the drained black beans. Allow it to simmer gently for a couple of minutes.
- In a separate bowl, combine the avocado with a tablespoon of cilantro and a pinch of salt, and mash until smooth.
- Once the meat is ready, set it aside. Assemble your bowls by layering the rice and beef mixture, and then garnish with chopped cilantro, the avocado mixture, salsa, and shredded mozzarella cheese. Feel free to add any other toppings you like with your tacos, such as sour cream.
Notes
- For a leaner option, consider using ground turkey instead of ground beef.
- For added heat, keep the jalapeño seeds when chopping.
- Personalize your toppings with favorite ingredients like diced tomatoes or sliced jalapeños.