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Fresh ingredients for a taco rice bowl including ground beef, corn, black beans, avocado, and spices.

Ultimate Vibrant Taco Rice Bowl

This colorful and flavor-packed taco rice bowl features deeply seasoned ground beef, fluffy orange Spanish rice, black beans, sweet corn, and fresh pico de gallo. An easy, customizable 40-minute dinner masterpiece.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 680
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Ingredients Equipment Method Notes

Ingredients
  

Seasoned Ground Beef
  • 1 lb lean ground beef 85/15 or 90/10 recommended (450g)
  • 1 tbsp olive oil (15ml)
  • 2 tbsp taco seasoning (15g)
  • 1/4 cup water (60ml)
Fluffy Orange Spanish Rice
  • 1 cup long-grain white rice (200g)
  • 1 tbsp olive oil (15ml)
  • 2 cups chicken broth (480ml)
  • 1/4 cup tomato paste (60g)
  • 1/2 tsp garlic powder (2g)
  • 1/2 tsp kosher salt (3g)
Bowl Fillings & Toppings
  • 1 can black beans 15oz/425g, drained and rinsed
  • 1 cup sweet yellow corn (150g)
  • 1 cup pico de gallo (150g)
  • 1 large avocado sliced
  • 1/4 cup sour cream or crema (60g)
  • 1/2 cup shredded cheddar cheese (50g)
  • 2 tbsp fresh cilantro chopped (5g)

Equipment

  • 1 Large Skillet Essential for browning the ground beef.
  • 1 Medium Saucepan with Lid Crucial for cooking the Spanish rice evenly.
  • 1 Sharp Chef's Knife Needed for preparing fresh toppings.

Method
 

Prepare the Orange Spanish Rice
  1. Heat the olive oil in a medium saucepan over medium heat. Add the dry long-grain white rice and toast it, stirring frequently, until the grains smell nutty and turn a very light golden brown.
  2. Whisk the tomato paste and garlic powder into the chicken broth, then pour this vibrant mixture over the toasted rice.
  3. Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes until the rice is tender and the liquid is completely absorbed.
  4. Remove the saucepan from the heat and let it rest, covered, for 5 minutes. Use a fork to gently fluff the rice.
Brown and Season the Ground Beef
  1. Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook without stirring for the first 2-3 minutes to allow a crust to form.
  2. Continue breaking up the beef and cooking until no pink remains.
  3. Sprinkle the taco seasoning evenly over the cooked beef and pour in the water. Stir well and let the mixture simmer for 2-3 minutes until the liquid reduces into a thick sauce.
Assemble the Taco Rice Bowls
  1. Briefly heat the drained black beans and sweet yellow corn in a small skillet or the microwave if preferred warm.
  2. Divide the fluffy orange Spanish rice evenly among serving bowls. Arrange the seasoned ground beef in a distinct section next to the rice.
  3. Add separate piles of the black beans, sweet yellow corn, freshly diced pico de gallo, and avocado slices around the perimeter.
  4. Add a dollop of sour cream in the center. Sprinkle with shredded cheddar cheese and freshly chopped cilantro.

Notes

Toast the Rice: Do not skip toasting the dry rice in oil to prevent gummy grains.
Storage: Keep hot and cold components in separate airtight containers in the fridge for up to 4 days.