Taco Bowls! Ground Beef, Herb Rice, Corn Salsa, Pico De Gallo, Black Beans, Avocado, and Veggies

Ingredients

• 1.5 cups Jasmine Rice (rinsed until water runs clear)
• 2.25 cups Water (for cooking rice)
• 1 scoop Vegetable Bouillon (about 1 teaspoon, dissolved in rice water)
• 1 tablespoon Olive Oil (extra‑virgin, for rice texture)
• 1 piece Bay Leaf (adds fragrance to rice)
• 2 tablespoons Parsley (fresh, chopped)
• 2 tablespoons Cilantro (fresh, chopped; divided between salsa and pico)
• 4 stalks Green Onions (white parts for pico, green tops for corn salsa)
• 1 pound Ground Beef (80 % lean preferred)
• 1 tablespoon Olive Oil (for sautéing onions & peppers)
• 1 medium Yellow Onion (thinly sliced for fajita veggies)
• 1 large Sweet Red Pepper (thinly sliced for fajita veggies)
• 1 can Seasoned Black Beans (15 oz, drained)
• 0.5 teaspoon Mexican Fiesta Seasoning (blend of chili powder, cumin, dried tomatoes)
• 0.5 teaspoon Onion Powder
• 0.25 teaspoon Salt (adjust to taste)
• 1.5 teaspoons Taco Seasoning (store‑bought or homemade)
• 0.5 teaspoon Chipotle Chili Powder
• 0.5 teaspoon Paprika
• 0.33 cup Water (added to beef for moisture)
• 1 cup Corn Kernels (fresh, canned or frozen (thawed))
• 2 whole Lime (juice divided between corn salsa and pico)
• 0.5 medium Red Onion (finely diced for pico de gallo)
• 2 medium Tomatoes (Roma or vine‑ripe, diced for pico)
• 1 large Avocado (peeled, pitted, cubed; tossed with lime juice)
• 2 tablespoons Sour Cream (for topping)
• 2 tablespoons Shredded Cheddar Cheese (for topping)
• 3 large Ripe Bananas (very ripe, skins may be black)
• 0.5 cup Granulated Sugar
• 0.5 cup Brown Sugar (packed)
• 0.5 cup Unsalted Butter (melted)
• 1 large Egg (room temperature)
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Salt (for banana bread batter)
• 1.5 cups All-Purpose Flour (unbleached, sifted)
• 0.25 cup Chocolate Chips (for chocolate‑chip mini loaves)
• 0.25 cup Walnuts (chopped, for walnut mini loaves)

Instructions

1. Rinse Jasmine Rice

   Place 1.5 cups jasmine rice in a fine‑mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 30 seconds).

   Time: PT2M

2. Cook Herbed Rice

   Transfer rinsed rice to a medium saucepan. Add 2.25 cups water, 1 scoop vegetable bouillon, 1 tbsp olive oil, 1 bay leaf, and the chopped parsley, cilantro, and green‑onion greens. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.

   Time: PT20M

   Temperature: High then low

3. Preheat Oven for Banana Bread

   Set oven to 350°F (177°C) and let it preheat while you finish the batter.

   Time: PT5M

   Temperature: 350°F

4. Mash Bananas

   In a large mixing bowl, mash 3 very ripe bananas with a spatula until mostly smooth with a few small lumps.

   Time: PT2M

5. Combine Sugars and Butter

   Add 0.5 cup granulated sugar and 0.5 cup brown sugar to the mashed bananas; stir until the mixture looks glossy. Then stir in 0.5 cup melted unsalted butter until fully incorporated.

   Time: PT4M

6. Add Egg, Leavening, and Salt

   Mix in 1 large egg, 1 tsp baking soda, 1 tsp vanilla extract, and 0.5 tsp salt. Stir until just combined.

   Time: PT2M

7. Incorporate Flour

   Add 1.5 cups all‑purpose flour to the batter. Gently fold with a spatula until flour is just incorporated; the batter will be thick and a bit chunky.

   Time: PT2M

8. Divide Batter & Add Mix‑Ins

   Divide batter into three portions. Leave one plain. To the second, fold in 0.25 cup chocolate chips. To the third, fold in 0.25 cup chopped walnuts.

   Time: PT2M

9. Fill Mini Loaf Pans

   Spray each mini loaf pan with non‑stick spray. Spoon batter into each pan, filling about 3/4 full.

   Time: PT2M

10. Bake Mini Banana Breads

    Place pans on a baking sheet and bake in the preheated oven for 17 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT17M

    Temperature: 350°F

11. Prepare Taco Veggies

    While the bread bakes, thinly slice the yellow onion and sweet red pepper. Slice the green‑onion whites thinly. Set aside.

    Time: PT5M

12. Sauté Veggies

    Heat 1 tbsp olive oil in the large skillet over medium‑high. Add onion slices; sauté 3 minutes until lightly caramelized. Add pepper slices; cook another 3 minutes, allowing edges to char.

    Time: PT8M

    Temperature: Medium‑high

13. Cook Ground Beef

    Push the veggies to the side of the skillet. Add 1 lb ground beef; break it up with a spatula and cook until browned, about 5 minutes.

    Time: PT5M

    Temperature: Medium

14. Season Beef

    Stir in 1.5 tsp taco seasoning, 0.5 tsp Mexican fiesta seasoning, 0.5 tsp chipotle chili powder, 0.5 tsp paprika, 0.5 tsp onion powder, and 0.25 tsp salt. Add 0.33 cup water, mix, and simmer 5 minutes until liquid reduces.

    Time: PT5M

    Temperature: Low

15. Warm Black Beans

    In the small saucepan, combine the drained black beans with a splash of water, 0.5 tsp Mexican fiesta seasoning, 0.5 tsp onion powder, and 0.25 tsp salt. Heat over medium, stirring, for 5 minutes.

    Time: PT5M

    Temperature: Medium

16. Make Corn Salsa

    In a bowl, combine 1 cup corn kernels, the green‑onion tops, 1 tbsp chopped cilantro, juice of 1 whole lime, and a pinch of salt. Toss gently.

    Time: PT3M

17. Make Pico de Gallo

    In another bowl, combine diced tomatoes, 0.5 cup diced red onion, the white parts of 2 green onions, 1 tbsp chopped cilantro, juice of ½ lime, and a pinch of salt. Mix well.

    Time: PT3M

18. Prepare Avocado

    Dice the avocado into bite‑size cubes, drizzle with a little lime juice to prevent browning, and set aside.

    Time: PT2M

19. Assemble Taco Bowls

    In each serving bowl, layer a base of herbed jasmine rice, then add black beans, sautéed veggies, seasoned ground beef, a spoonful of corn salsa, a spoonful of pico de gallo, avocado cubes, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.

    Time: PT5M

20. Cool & Store Banana Bread

    Remove mini loaves from pans after 5 minutes, place on a wire rack to cool completely before storing.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

10 g

Ingredient Substitutions

• Instead of Jasmine Rice: Basmati rice, long‑grain white rice
• Instead of Vegetable Bouillon: stock cube, vegetable broth
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Parsley: fresh cilantro
• Instead of Cilantro: fresh parsley
• Instead of Ground Beef: ground turkey, ground chicken, ground pork
• Instead of Olive Oil: vegetable oil
• Instead of Yellow Onion: white onion
• Instead of Sweet Red Pepper: yellow bell pepper, orange bell pepper
• Instead of Seasoned Black Beans: plain black beans, pinto beans
• Instead of Mexican Fiesta Seasoning: taco seasoning
• Instead of Salt: garlic salt
• Instead of Taco Seasoning: chili powder + cumin
• Instead of Chipotle Chili Powder: smoked paprika
• Instead of Corn Kernels: frozen corn
• Instead of Lime: lemon juice
• Instead of Red Onion: white onion
• Instead of Tomatoes: cherry tomatoes
• Instead of Avocado: guacamole
• Instead of Sour Cream: Greek yogurt
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend
• Instead of Ripe Bananas: overripe plantains (different flavor)
• Instead of Granulated Sugar: coconut sugar
• Instead of Brown Sugar: dark muscovado sugar
• Instead of Unsalted Butter: margarine, coconut oil
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Baking Soda: baking powder (3× amount)
• Instead of Vanilla Extract: almond extract
• Instead of All-Purpose Flour: cake flour (will be lighter), bread flour (denser)
• Instead of Chocolate Chips: chopped chocolate, M&Ms
• Instead of Walnuts: pecans, almonds

Equipment Needed

• Medium Saucepan with Lid
• Large Skillet (nonstick)
• Small Saucepan
• Mixing Bowls
• Spatula
• Whisk (optional)
• Measuring Cups
• Measuring Spoons
• Chef’s Knife
• Cutting Board
• Can Opener
• Mini Loaf Pans (8‑count)
• Baking Sheet (optional)
• Oven
• Paper Towels
• Serving Bowls
• Spoon (for serving)

Critical Steps — Do Not Skip

• Rinse jasmine rice to remove excess starch.
• Do not over‑mix banana bread batter after adding flour.
• Drain excess beef fat with paper towel to avoid greasy bowls.
• Char the onions and peppers for authentic fajita flavor.
• Bake mini loaves only 17 minutes; overbaking dries them out.

Chef Tips from the Video

• Use a wooden spoon to stir the rice; metal can strip the non‑stick coating.
• For extra flavor, toast the cilantro briefly in a dry pan before adding to salsa.
• If you prefer a spicier bowl, add a dash of hot sauce or sliced jalapeño to the assembled bowl.
• Mini banana breads stay moist longer than a large loaf because of the higher surface‑to‑volume ratio.

Troubleshooting

Storage

Refrigerator: Rice, cooked beef, beans, salsas, and assembled bowls keep up to 3 days. Banana breads wrap tightly and stay 4 days.

Freezer: Banana breads freeze well for up to 2 months; thaw at room temperature or toast.

Room temperature: Uncut mini loaves can sit out for up to 2 hours after baking.

Make-Ahead Tips

• Cook the herbed jasmine rice a day ahead; reheat with a splash of water.
• Prepare corn salsa and pico de gallo up to 24 hours in advance; keep refrigerated.
• Bake all mini banana breads the night before; store in airtight containers.
• Seasoned black beans can be made ahead and reheated gently.

Frequently Asked Questions