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Easy Taco Rice Bowl

Seasoned protein layered over rice with fresh vegetables, cheese, and tangy lime yogurt sauce for a customizable dinner ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rice white, brown, or cilantro lime
  • 1 lb ground beef or turkey, chicken, or beans
  • 1 tbsp taco seasoning homemade or store-bought
  • 1 cup bell pepper chopped
  • 1 small onion chopped
  • 1 cup corn canned or fresh
  • 1 cup tomatoes diced
  • 1 cup shredded lettuce
  • 1 medium avocado sliced
  • 0.5 cup cheese cheddar, Monterey Jack, or cotija
  • lime wedges and fresh cilantro for garnish
  • 0.5 cup Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • salt pinch for sauce

Equipment

  • large skillet
  • Pot for cooking rice or microwave
  • Small bowl for sauce
  • Chef's knife and cutting board

Method
 

  1. Cook 2 cups rice according to package directions, or warm pre-cooked rice in the microwave.
  2. Heat a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent.
  3. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until browned and no pink remains. Drain excess fat if needed.
  4. Sprinkle taco seasoning over the meat. Add about ¼ cup water and stir to combine. Simmer for 2-3 minutes until the liquid reduces and the mixture thickens slightly.
  5. In a small bowl, whisk together Greek yogurt, lime juice, garlic powder, and a pinch of salt. Add water a teaspoon at a time if needed to reach a drizzly consistency.
  6. Build bowls starting with rice as the base. Top with seasoned meat, then layer on bell peppers, corn, tomatoes, lettuce, and avocado.
  7. Drizzle with lime yogurt sauce, sprinkle with cheese and cilantro, and serve with lime wedges on the side.

Notes

Storage: Store rice, meat, and fresh toppings separately in airtight containers for up to 4 days. Sauce keeps for 4 days. Reheat rice and meat together; add fresh toppings after heating. Seasoned meat freezes for up to 3 months. Substitutions: Use ground turkey or chicken instead of beef. Black beans or pinto beans for vegetarian. Quinoa or cauliflower rice instead of regular rice. Sour cream instead of Greek yogurt. Variations: Add black beans to the meat for extra protein. Stir lime juice and cilantro into rice. Use rotisserie chicken instead of ground meat. Add pickled jalapeños for heat. Mix hot sauce into yogurt sauce. Meal Prep: Cook rice and protein up to 3 days ahead. Prep vegetables the night before. Pack components separately and assemble before eating.