5 Simple Secrets for a Mind-Blowing Taco Rice Bowl
Tex-Mex perfection in a bowl! Fluffy rice, spicy chipotle beef, creamy guac, and fresh toppings—ready in 35 minutes. These secrets guarantee maximum flavor.
Equipment
- Large Skillet
- Blender
Ingredients
Base & Protein
- 1 cup white or brown rice uncooked
- 1 tablespoon olive oil
- 1 pound lean ground beef or turkey
Aromatics & Spices
- 0.33 cup onion chopped
- 1 small jalapeño finely chopped (optional)
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 0.5 teaspoon salt
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.25 cup chipotle peppers in adobo sauce
- 4 tablespoons water
Toppings
- 1 (15oz) can black beans rinsed and drained
- 3 tablespoons fresh cilantro chopped (divided)
- 1 ripe avocado
- 0.33 cup salsa for topping
- 0.33 cup shredded cheddar or Mexican blend cheese
Instructions
- Cook rice according to package directions. Rinse first for fluffier results.
- Brown ground beef in olive oil over medium-high heat (5-8 minutes). Add onions, jalapeño, and garlic; cook 2 minutes.
- Stir in tomato paste, salt, and spices (chili powder, paprika, oregano). Cook 1 minute until fragrant.
- Blend chipotle peppers with water. Add sauce and black beans to skillet. Simmer 2-3 minutes.
- Mash avocado with 1 Tbsp cilantro and salt for quick guac.
- Assemble bowls: rice, meat mixture, guac, salsa, cheese, and remaining cilantro.
Notes
Secret #1: Don't drain the beef fat—it adds flavor! Secret #2: Blend chipotle peppers for a smooth, smoky sauce.