Taco Rice Bowls
These taco rice bowls are everything you love about taco night, but in a bowl. With fluffy rice, juicy ground beef, fresh pico, and a drizzle of lime crema, they’re quick, customizable, and seriously satisfying.
Servings 4 servings
Calories 454kcal
Ingredients
- 1 red onion sliced into half moons
- 1 roma tomato diced
- 1/2 cup chopped fresh cilantro divided
- Optional: 1 jalapeno pepper finely diced
- 1 lime zested and halved, divided
- 1/4 cup sour cream
- 1 tablespoon extra virgin olive oil plus more as needed
- 2 poblano peppers cored, seeded, halved, and sliced
- 1 pound lean ground beef
- 1 tablespoon taco seasoning either store-bought or homemade (see notes)
- 3 cups cooked white rice
- 1/2 cup shredded monterey jack cheese
- Salt and pepper to taste
Instructions
- Prepare the pico de gallo: cut a few slices of red onion into small pieces until you have 3 tablespoons. Add to a medium-sized bowl along with the tomato, 1/4 cup cilantro, and jalapeno to taste (if using). Add juice from half the lime and a small pinch of lime zest. Season with salt and pepper to taste.
- In a small bowl, combine the sour cream with juice from half the lime. Stir in a spoonful of water at a time until the sauce reaches a drizzling consistency. Season with salt and pepper to taste.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onions and poblano peppers and cook, stirring occasionally, until soft and lightly caramelized, 4-5 minutes. Transfer to a bowl.
- Add more oil to the pan if needed, then add the beef, taco seasoning, and a few shakes of salt and pepper. Stir while breaking the beef into small pieces with the spatula and cook until browned, 5-6 minutes. Taste and season with additional salt and pepper if needed.
- Stir remaining lime zest into the cooked rice and season with salt and pepper. Divide between 4 bowls, then top each with the sauteed onions and peppers, ground beef, pico de gallo, sour cream, monterey jack cheese, and remaining cilantro.
Video
Notes
Pico de gallo: Store-bought pico de gallo can be used in place of homemade
To make 1 tablespoon homemade taco seasoning, combine:
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Nutrition
Calories: 454kcal | Carbohydrates: 42g | Protein: 32g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 221mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 58mg | Calcium: 163mg | Iron: 4mg