Taco Bowl

Ingredients

• 1 cup White Rice (long‑grain, rinsed)
• 1.5 cup Water (for cooking rice)
• 2 tablespoon Lime Juice (freshly squeezed from 2 small limes)
• 2 tablespoon Fresh Cilantro (chopped, plus extra for garnish)
• 1 pinch Salt (to taste for rice)
• 1 tablespoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika (or regular paprika)
• 1 teaspoon Cumin
• 1 teaspoon Salt (for taco seasoning)
• 0.5 teaspoon Oregano (dried)
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Black Pepper
• 1 tablespoon Olive Oil (for cooking beef)
• 1 pound Ground Beef (80/20) (lean‑to‑fat ratio for flavor)
• 1 cup Black Beans (canned, drained and rinsed)
• 1 cup Corn Kernels (canned, drained or frozen, defrosted)
• 0.5 cup Pico de Gallo (store‑bought or homemade)
• 1 medium Avocado (sliced)
• 2 tablespoon Sour Cream (full‑fat)
• 2 tablespoon Shredded Cheddar Cheese (or cotija or Mexican blend)

Instructions

1. Rinse the Rice

   Place the rice in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT1M

2. Cook the Rice

   Combine 1 cup rice with 1.5 cups water in a saucepan. Bring to a boil over medium‑high heat, then reduce to a low simmer, cover, and cook for 15 minutes.

   Time: PT15M

   Temperature: medium-high heat to boil then low simmer

3. Flavor the Rice

   Transfer the cooked rice to a bowl. Stir in 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, and a pinch of salt. Mix gently.

   Time: PT3M

4. Prepare Taco Seasoning

   In a small bowl combine 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika (or regular paprika), 1 tsp cumin, 1 tsp salt, ½ tsp oregano, ½ tsp onion powder, and ½ tsp black pepper. Stir until evenly mixed.

   Time: PT3M

5. Cook the Ground Beef

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground beef, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Season the Beef

   Sprinkle 2 tbsp of the prepared taco seasoning over the cooked beef. Stir well and cook for another 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: medium heat

7. Warm Beans and Corn

   Add the drained black beans and corn kernels to the skillet just to warm through, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

8. Assemble the Taco Bowls

   Divide the cilantro‑lime rice among four serving bowls. Top each with seasoned beef, black beans, corn, a scoop of pico de gallo, sliced avocado, a dollop of sour cream, shredded cheddar, and a sprinkle of fresh cilantro.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g