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This recipe uses simple ingredients that pack a punch. Here is what you need: - 1 cup jasmine rice - 2 cups vegetable broth (or water) - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 pound ground turkey (or black beans for a vegetarian option) - 1 tablespoon taco seasoning - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (frozen or canned) - 1 large tomato, diced - 1 avocado, sliced - 1 cup shredded lettuce - 1/2 cup shredded cheese (cheddar or Mexican blend) - Salsa and sour cream for serving (optional) - Fresh cilantro for garnish (optional) Many of these items may already be in your kitchen. The key pantry staples include: - Jasmine rice - Vegetable broth (or water) - Olive oil - Taco seasoning - Canned black beans - Corn (frozen or canned) - Shredded cheese These staples make the recipe quick and easy. Fresh ingredients add flavor and color to your taco rice bowls. Here are some tips: - Use ripe avocados for a creamy texture. - Choose firm tomatoes for a juicy pop. - Fresh cilantro brightens the dish. - Opt for crisp lettuce to add crunch. With these fresh tips, your bowl will be vibrant and delicious. Enjoy every bite! {{ingredient_image_1}} Start by rinsing the jasmine rice. Use cold water until the water is clear. This step removes extra starch. Rinsing helps keep the rice fluffy. Next, combine the rinsed rice with vegetable broth in a medium saucepan. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the liquid and cook. After 15 minutes, turn off the heat. Let the rice sit, covered, for an extra 5 minutes. This resting time adds to the fluffiness. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it turns translucent, about 3 to 4 minutes. This step builds flavor in your dish. Add minced garlic and stir for about 30 seconds. You should smell the garlic as it cooks. Now, increase the heat to medium-high. Add the ground turkey or black beans at this point. Cook until the turkey is browned. If using beans, make sure they heat through. Break up the turkey with a spatula as it cooks. Then, stir in taco seasoning, black beans, and corn. Cook everything for about 3 to 4 minutes. This adds a burst of flavor. Once the rice and turkey (or beans) are ready, it’s time to assemble the bowls. Fluff the rice with a fork and divide it among serving bowls. Then, spoon the taco mixture over the rice. It’s now time to add the toppings. Start with diced tomatoes and sliced avocado. Next, sprinkle shredded lettuce and cheese on top. If you like, finish with salsa, sour cream, and fresh cilantro. Each layer adds color and flavor to your meal. Enjoy the vibrant look of your taco rice bowls! To get fluffy rice, rinse it well. Use cold water until it runs clear. This removes the extra starch. Then, cook it in vegetable broth for flavor. Keep the lid on while it cooks. Letting it rest after cooking makes it even better. Fluff it gently with a fork before serving. Add more zest to your taco rice bowls. Use fresh lime juice or zest for a bright taste. Fresh herbs like cilantro can boost flavor too. Try mixing in some diced jalapeños for heat. Spice lovers can add extra taco seasoning to the meat or beans. A dash of hot sauce can also spice things up! Make your taco rice bowls fun and colorful. Use bright bowls to catch the eye. Arrange toppings like a rainbow for a beautiful look. Serve with salsa and sour cream for extra flavor. You can also offer chips on the side for crunch. For a balanced meal, pair it with a fresh salad. Pro Tips Rinse Your Rice: Rinsing the jasmine rice removes excess starch, which helps achieve a fluffier texture when cooked. Customize Your Toppings: Feel free to get creative with toppings! Try adding sliced jalapeños, olives, or even a dollop of guacamole for extra flavor. Vegetarian Option: Substitute ground turkey with black beans or lentils for a protein-packed vegetarian option that still delivers on flavor. Meal Prep Friendly: This recipe is great for meal prep! Store the rice and taco mixture separately in the fridge for quick lunches throughout the week. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of ground turkey, use black beans. They add protein and fiber. You can also use lentils for a different texture. Use vegetable broth for the rice to keep it vegan. For cheese, choose a plant-based option or skip it. Add more veggies, like bell peppers or zucchini, to boost flavor. If you're not in the mood for turkey, try ground beef or chicken. Ground beef adds a richer taste. Chicken is a lighter, leaner choice. For plant-based protein, try crumbled tofu or tempeh. Both soak up flavors well. You can even add quinoa for a unique twist. It’s packed with nutrients and adds a nice crunch. Feel free to mix and match ingredients. Swap jasmine rice for brown rice or quinoa. Brown rice gives a nuttier flavor and more fiber. You can also use frozen corn instead of canned for a fresher taste. If you like spice, add jalapeños or a dash of hot sauce. Don't forget to play with toppings. Try different types of cheese or fresh herbs like parsley or chives. Each swap can change the whole dish! To keep your taco rice bowls fresh, let them cool first. Place the rice and toppings in separate airtight containers. This helps keep everything tasty. Store the rice in the fridge for up to three days. Toppings like avocado should be used quickly. If you cut the avocado, it will brown fast. When you want to eat your leftovers, reheat them well. You can use the microwave or a skillet. If using a microwave, heat in short bursts. Stir the rice and toppings between bursts. This makes sure everything warms evenly. If you're using a skillet, add a splash of water. Cover it to keep the steam in. Heat on medium until hot. Freezing taco rice bowls is a great option! First, cool everything completely. Place the rice and turkey mixture in freezer-safe bags or containers. Squeeze out extra air before sealing. You can freeze it for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above. Enjoy your meal later with ease! To make rice fluffy, rinse it well. Rinse the jasmine rice under cold water until the water runs clear. This step removes extra starch. Starch can make rice sticky. After rinsing, cook the rice with vegetable broth in a covered pot. Bring it to a boil, lower the heat, and let it simmer. Once done, let it rest for five minutes. This helps the grains firm up and stay separate. Yes, you can use different beans! You can swap black beans for pinto beans or kidney beans. Chickpeas also work well for a different taste. Just be sure to drain and rinse any canned beans. This helps reduce sodium. You can mix and match beans based on what you have. This flexibility lets you customize your taco rice bowls. There are many tasty toppings you can choose! Here are some ideas: - Diced tomatoes - Sliced avocado - Shredded lettuce - Shredded cheese (like cheddar or a Mexican blend) - Salsa - Sour cream - Fresh cilantro Feel free to get creative! You can even add jalapeños for heat or lime wedges for a zesty kick. Enjoy making your taco rice bowls unique! You now have an easy path to make taco rice bowls. We covered key ingredients, cooking steps, and tips for great results. You can also customize it to your taste with fun swaps. If you store and reheat your leftovers right, they can last longer. With this guide, you can impress anyone with your cooking. Enjoy creating your own tasty taco rice bowls!

Easy Taco Rice Bowls

A quick and delicious taco rice bowl recipe that combines jasmine rice, ground turkey, black beans, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey (or black beans for a vegetarian option)
  • 1 tablespoon taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1 large tomato, diced
  • 1 avocado sliced
  • 1 cup shredded lettuce
  • 0.5 cup shredded cheese (cheddar or Mexican blend)
  • 1 serving salsa and sour cream for serving (optional)
  • 1 serving fresh cilantro for garnish (optional)

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
  • In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and liquid is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes.
  • While the rice is resting, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
  • Add minced garlic, stirring for approximately 30 seconds until fragrant.
  • Increase the heat to medium-high and add the ground turkey (or beans). Cook until browned and fully cooked, breaking it apart with a spatula as it cooks.
  • Stir in the taco seasoning, black beans, and corn. Cook for an additional 3-4 minutes until heated through.
  • Fluff the rice with a fork and divide it among serving bowls. Top with the taco mixture.
  • Add diced tomatoes, sliced avocado, shredded lettuce, and cheese on top of the bowls.
  • Finish with salsa, sour cream, and fresh cilantro if desired.

Notes

Serve in colorful bowls for an appealing presentation.
Keyword bowl, easy, quick, rice, taco