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- 1 cup uncooked brown rice - 2 cups vegetable broth - 1 tablespoon extra virgin olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and thoroughly drained - 1 can (15 oz) diced tomatoes with green chilies, undrained - 1 tablespoon taco seasoning mix - 1 cup corn, either frozen or fresh - 1 cup shredded cheddar cheese or a cheese blend - 1 ripe avocado, sliced into wedges - Fresh cilantro sprigs - Lime wedges - Salt and black pepper - Additional spices for customization The base of the taco rice bowls is easy and fun to make. I always start with uncooked brown rice. I find that it has a nice, nutty flavor. You can use vegetable broth instead of water for extra taste. The broth makes the rice richer. I love adding olive oil to the skillet. It brings a smooth texture to the dish. Finely chopped onions and minced garlic are a must for the base flavor. I sauté them together until they smell amazing. Next, I mix in black beans and diced tomatoes. The tomatoes add moisture and sweetness. Taco seasoning gives the bowl a kick. Fresh corn adds a nice crunch. I always finish with shredded cheese and avocado slices for creaminess. For some fun, I suggest adding fresh cilantro on top. It brightens the dish. Lime wedges are great to serve alongside. A squeeze of lime juice brings the flavors alive. You can also adjust the seasoning. Add salt and pepper to taste. If you love heat, consider extra spices like chili powder or cumin. This makes the dish truly yours. {{ingredient_image_2}} - Start by pouring 2 cups of vegetable broth into a medium pot. - Bring the broth to a boil over high heat. - Once it boils, add 1 cup of uncooked brown rice. - Reduce the heat to low and cover the pot. - Let it simmer for about 45 minutes until the rice is tender. - After cooking, remove the pot from heat and let it sit for 5 minutes. - Fluff the rice with a fork before serving. - While the rice is cooking, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. - Add 1 small onion, finely chopped, and sauté for about 3 to 4 minutes. - Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant. - Next, add 1 can of rinsed black beans, 1 can of diced tomatoes with green chilies, and 1 cup of corn. - Mix in 1 tablespoon of taco seasoning. - Cook the mixture for 5 to 7 minutes, stirring often. - Taste and season with salt and freshly cracked black pepper. - Once the rice is ready, divide it evenly among serving bowls. - Top each bowl with the warm bean and tomato mixture. - Sprinkle a generous amount of shredded cheddar cheese over the top. - Add slices of fresh avocado for a creamy touch. - Finish with a sprinkle of fresh cilantro. - Serve with lime wedges for a zesty kick. - Use pre-cooked rice or quick-cooking options for speed. - Meal prep your ingredients ahead of time. This makes cooking easier. - Substitute proteins like chicken, beef, or tofu to fit your taste. - Adjust spice levels with toppings like jalapeños or hot sauce. - Arrange toppings neatly for a beautiful look. - Use vibrant plates to make colors pop and draw attention. Pro Tips Perfecting the Rice: Rinse the brown rice before cooking to remove excess starch, ensuring a fluffier texture. Seasoning Boost: Enhance the flavor of your rice by cooking it in vegetable broth instead of water for a deeper taste. Avocado Ripeness: Choose avocados that yield slightly to pressure for the best texture; they should be ripe but not overripe. Garnish Freshness: Always use fresh cilantro and lime wedges as garnishes to elevate the dish’s flavor profile right before serving. {{image_4}} For a tasty plant-based meal, use lentils or chickpeas instead of black beans. You can also add extra veggies like bell peppers or zucchini. If you want to keep it dairy-free, try using dairy-free cheese alternatives like cashew or almond cheese. These options melt well and add a creamy texture without the milk. Kids often enjoy milder flavors. You can simplify the spices by using less taco seasoning. Consider adding sweet corn and diced bell peppers for a fun twist. Let your kids choose their toppings! Offer options like salsa, sour cream, or even crushed tortilla chips. Making their own bowl can make it more exciting. To give your taco rice bowls a new spin, add some salsa or guacamole. These add freshness and flavor. You can also explore different cheese options, like feta or mozzarella, for unique tastes. Mixing in some chipotle sauce can add a smoky kick that many love. Experiment with your favorite flavors to keep things fun! To keep your taco rice bowls fresh, cool them quickly. Spread the food out on a plate. Once cool, place it in an airtight container. Use containers made of glass or BPA-free plastic. These work best for keeping flavors in and moisture out. Store in the fridge for up to three days. When you're ready to eat leftovers, heat them gently. Use a microwave or a skillet. For the microwave, place the bowl in for 1-2 minutes. Stir halfway through to ensure even heating. If using a skillet, add a splash of water to keep it moist. Heat on low until warm. This helps keep the rice fluffy and the beans soft. To freeze taco rice bowls, let them cool completely. Then, divide the mixture into portions. Use freezer-safe containers or bags to store. Squeeze out the air before sealing to prevent freezer burn. They can last for up to two months in the freezer. When you're ready to eat, thaw overnight in the fridge. Reheat using the guidelines above for the best taste and texture. To add heat to your Taco Rice Bowls, you have several options: - Add jalapeños: Fresh or pickled, they bring a kick. - Use hot sauce: A dash of your favorite sauce can spice things up. - Incorporate cayenne pepper: A small sprinkle can elevate the heat. - Try spicy taco seasoning: Look for blends that offer extra heat. If you like it hot, don’t be shy! Spice can make your meal exciting and fun. Yes, you can use white rice! However, the cooking times differ. - Brown rice: Takes about 45 minutes to cook. - White rice: Cooks in about 18-20 minutes. Nutritionally, brown rice has more fiber and nutrients than white rice. If you choose white rice, adjust the cooking time to avoid mushiness. If you don’t have taco seasoning, you can make your own. Here are some ideas: - Cumin: Adds warmth and earthiness. - Chili powder: Offers a deep flavor with a touch of heat. - Garlic powder: Brightens the mix with a savory note. - Paprika: Adds a sweet, smoky flavor. Mix these spices to create a blend that suits your taste. Alternatively, look for premade blends at the store! In this article, we covered how to make delicious taco rice bowls. We discussed the main ingredients, step-by-step cooking instructions, and tips for easy preparation. You learned how to customize flavors for all tastes. Remember, you can adjust spice levels and choose toppings to suit your crowd. These bowls are simple to store and reheat, making them perfect for meal prep. Enjoy experimenting with variations to find your favorite version!

Flavor-Packed Taco Rice Bowls

A delicious and hearty taco rice bowl featuring brown rice, black beans, and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and thoroughly drained
  • 1 can (15 oz) diced tomatoes with green chilies, undrained
  • 1 tablespoon taco seasoning mix
  • 1 cup corn, either frozen or fresh
  • 1 cup shredded cheddar cheese or a cheese blend
  • 1 ripe avocado, sliced into wedges
  • 1 sprigs fresh cilantro, for garnish
  • 1 lime wedges, for vibrant serving
  • 1 to taste salt and freshly cracked black pepper

Instructions
 

  • In a medium-sized pot, pour in the vegetable broth and bring it to a boil over high heat. Once boiling, stir in the brown rice. Reduce the heat to low, cover with a lid, and allow it to simmer gently for about 45 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
  • While the rice cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until it becomes soft and translucent. Next, stir in the minced garlic and sauté for an additional minute until it turns fragrant and aromatic.
  • Pour in the rinsed black beans, diced tomatoes (with their juices), taco seasoning, and corn into the skillet. Stir to combine all the ingredients. Cook the mixture for about 5 to 7 minutes, stirring occasionally, until everything is heated through. Taste and season with salt and freshly cracked black pepper as desired.
  • Once the brown rice is cooked, gently fluff it with a fork and equally divide it among serving bowls, creating a hearty base for your bowls.
  • Generously top each bowl of rice with the warming bean and tomato mixture, allowing the flavors to meld beautifully. Sprinkle a generous amount of shredded cheddar cheese over the top, followed by elegant slices of fresh avocado.
  • Finish each bowl with a sprinkle of fresh cilantro for a burst of color and flavor. Serve immediately alongside lime wedges for an added touch of brightness when squeezed over the bowls.

Notes

Create an appealing display by arranging the toppings decoratively on top of the rice. A light drizzle of fresh lime juice adds a zesty element.
Keyword easy meal, rice bowl, taco, vegetarian