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.
Equipment
- 1 Skillet for cooking ingredients
Ingredients
Main ingredients
- 1 red onion sliced into half moons
- 1 roma tomato diced
- ½ cup fresh cilantro chopped, divided
- 1 jalapeno pepper finely diced, optional
- 1 lime zested and halved, divided
- ¼ 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
- 3 cups cooked white rice
- ½ cup shredded monterey jack cheese
- Salt and pepper to taste
Instructions
Instructions
- Heat one tablespoon of olive oil in your skillet over medium. You want to get the skillet nice and warm before adding anything.
- Toss in your sliced red onion and cook until it's all translucent and soft. About 5 minutes is perfect.
- Add the sliced poblanos and cook those for 3 to 5 minutes until they soften up, smelling sweet.
- In goes the ground beef and taco seasoning. Brown that beef up good, breaking it apart, and cook for 7 to 10 minutes until there’s no pink left.
- Stir your diced tomato and half the chopped cilantro in. Let that cook another 2 minutes to blend those fresh flavors.
- Remove from heat and squeeze in half the lime juice. Give it a good stir.
- Spoon the beef mix over your cooked rice bowls. Top with sour cream, the rest of the cilantro, jalapeno if you're using, and a lime wedge on the side. Dig in!
Notes
Serve with a fresh lime wedge and top with additional cilantro for freshness.