This Taco Rice Bowl is an easy, healthy dinner you’ll come back to again and again. Chipotle-seasoned ground meat, vegetables, and your choice of rice combine for a flavorful, customizable weeknight meal that’s perfect for meal prep and packed with options for toppings.
Why Make This Taco Rice Bowl
This taco rice bowl is quick to prepare, adaptable for different tastes, and stores well for lunches or dinners later in the week. It’s a simple way to enjoy bold, smoky chipotle flavor without fuss.
- Easy to make. Minimal steps and straightforward ingredients.
- Customizable. Swap toppings and proteins to suit your preferences.
- Meal prep friendly. Stores and reheats well for several days.
Ingredient Notes
- Ground beef or turkey. Both work; choose lean meat for a lighter option.
- Onion. Yellow onion adds mild, savory aromatics.
- Garlic. Fresh garlic gives the best flavor.
- Chipotle peppers in adobo. Adds smoky heat and depth—found in a can in the international aisle.
- Seasonings. Cumin, paprika, chili powder, garlic powder, oregano, salt, and pepper create a balanced taco seasoning.
- Tomato paste. Helps form a rich, cohesive meat sauce.
- Rice. Long-grain white rice is used here, but brown rice or quinoa are great alternatives.
- Black beans. Add fiber and texture; pinto beans can be substituted.
- Optional toppings. Fresh cilantro, salsa, shredded cheese, avocado or guacamole, sour cream, and lettuce.
How To Make Taco Rice Bowls
Step One. Start cooking the rice according to package directions; most white rice takes about 20 minutes.
Step Two. Heat olive oil in a large skillet over medium-high heat and brown the ground meat (about 5–8 minutes). Add chopped onion, garlic, jalapeño (optional), tomato paste, and the spices. Stir to combine and cook briefly to meld flavors.
Step Three. Blend the chipotle peppers with water until smooth, then stir the mixture into the meat. Add drained black beans, reduce heat, and simmer for a couple of minutes to warm through. For the guacamole, mash the avocado with 1 tablespoon of cilantro and a pinch of salt.
Step Four. Assemble bowls: spoon rice into bowls, top with the chipotle-meat and bean mixture, and finish with cilantro, guacamole, salsa, cheese, sour cream, or any other favorite taco toppings.
Recipe Tips
- Use ingredients you enjoy. This recipe is flexible—choose the rice, beans, and protein you prefer.
- Don’t overcook the meat. Cook until just done for the best texture and juiciness.
- Low-carb option. Swap in cauliflower rice to reduce carbohydrates.
- Storage. Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Recipe FAQ’s
Choose lean ground turkey or chicken, and reduce or omit cheese and sour cream to lower calories and fat.
It’s generally mild to medium. Omit the jalapeño and use less chipotle if you prefer a milder dish—start with about 3 tablespoons of chipotle and adobo.
Other Mexican Inspired Recipes To Try
Dinner
Shredded Chipotle Chicken Tacos
Dinner
Crispy Chicken Tacos
Dinner
Fajita Wrap
Dinner
Taco Pizza
If you tried this recipe, let me know how it went. Thanks for being here.
Taco Rice Bowl
Equipment
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1 large skillet or nonstick pan
Ingredients
- 1 cup white rice, uncooked
- 1 tbsp olive oil
- ⅓ cup onion, chopped
- 1 small jalapeño, optional
- 3 garlic cloves, chopped
- 1 lb lean ground beef
- 1 15oz can of black beans
- 1 tbsp tomato paste
- ½ tsp each salt & pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup chipotle peppers in adobo
- 4 tbsp water
- 3 Tbsp fresh cilantro, for guac & garnish
- 1 avocado
- ⅓ cup salsa, for topping
- ⅓ cup shredded cheese
Instructions
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Start to cook the rice according to the package directions; most white rice takes about 20 minutes.
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Heat oil in a skillet over medium-high heat and brown the ground meat, about 5–8 minutes. Add chopped onion, garlic, jalapeño, tomato paste, and spices; stir to combine.
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Blend chipotle peppers with water until smooth and stir into the meat. Add drained black beans and simmer for 2 minutes. Mash avocado with 1 tablespoon cilantro and a pinch of salt for guacamole.
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Assemble bowls with rice, the meat and bean mixture, and toppings like cilantro, guac, salsa, cheese, and sour cream.
Notes
- Choose ingredients you like. This recipe is forgiving—use the rice and protein you prefer.
- Don’t overcook the meat. Cook to the proper internal temperature for the best texture.
- Make it low carb. Swap cauliflower rice for a lower-carb alternative.
- Store leftovers properly. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition information is approximate and provided for reference only.
Additional Info
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