A vibrant and hearty dish, this Taco Rice Bowl brings together all my favorite elements of a satisfying meal—seasoned rice, black beans, charred veggies, creamy avocado, and a punch of fresh lime. Whether I’m cooking up a quick weeknight dinner or prepping my meals for the week ahead, this bowl is a go-to option that’s both filling and full of flavor. Naturally gluten-free and easily adapted to be vegan, it’s one of those meals that checks every box.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup brown rice (or white rice or quinoa)
2 cups water or vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 bell pepper, chopped
1 cup corn kernels (fresh, frozen, or canned)
1/2 teaspoon cumin
1 (15 oz) can black beans, drained and rinsed
1 tablespoon taco seasoning (store-bought or homemade)
1/4 teaspoon smoked paprika
Salt and pepper to taste
1 avocado, sliced
1/4 cup chopped fresh cilantro
1/2 cup salsa or pico de gallo
1/4 cup vegan or regular shredded cheese (optional)
Lime wedges for serving
Directions
I start by rinsing the rice, then combine it with water or broth in a saucepan. I bring it to a boil, reduce the heat, cover it, and let it simmer for 40–45 minutes until tender and the liquid is fully absorbed.
While the rice cooks, I heat olive oil in a large skillet over medium heat. I sauté the onion and garlic for 2–3 minutes until fragrant.
Next, I add the chopped bell pepper and corn, cooking for another 5 minutes until they’re softened and slightly charred.
I stir in the black beans, taco seasoning, cumin, smoked paprika, salt, and pepper. I let everything cook for about 3–4 minutes to let the flavors come together.
Once the rice is ready, I fluff it and divide it among my bowls.
I top each portion with the veggie and bean mixture, then add avocado slices, a spoonful of salsa, cheese if using, fresh cilantro, and a squeeze of lime.
I serve it warm and dig in!
Servings and timing
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories per serving: ~390 kcal
Variations
When I want to mix things up, I swap the rice with quinoa or cauliflower rice for a lighter option. I sometimes throw in grilled zucchini, mushrooms, or cherry tomatoes when I have extra veggies on hand. For added protein, I add grilled tofu, tempeh, or even a fried egg on top. If I’m not keeping it vegan, a drizzle of sour cream or a sprinkle of cotija cheese gives it a rich finish. I’ve even wrapped the filling in a tortilla for a killer burrito!
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I microwave it for 1–2 minutes, adding a splash of water or broth to keep it from drying out. I prefer to store the avocado and fresh toppings separately and add them just before serving so they stay fresh and vibrant. This makes it a great option for meal prep.
FAQs
What kind of rice works best for taco rice bowls?
I typically use brown rice for extra fiber and nuttiness, but white rice or even quinoa works great too. It really depends on what I’m craving or have on hand.
Can I make this recipe ahead of time?
Absolutely. I like making a batch on Sunday and keeping it in the fridge for easy meals during the week. I just leave out the avocado and cilantro until I’m ready to serve.
Is this Taco Rice Bowl spicy?
Not inherently. The heat depends on the taco seasoning and salsa I use. If I want it spicier, I add a pinch of cayenne or use a hot salsa.
Can I freeze this dish?
I can freeze the cooked rice and bean mixture separately from the fresh toppings. Next I store them in freezer-safe containers for up to 2 months and reheat them when needed. I always add fresh avocado and lime when serving.
How do I make this bowl higher in protein?
For a protein boost, I often add grilled tofu, tempeh, or even cooked lentils. If I’m not keeping it vegan, shredded chicken or a boiled egg works well too.
Conclusion
This Taco Rice Bowl is everything I love in a meal—fresh, filling, and totally flexible. With its easy prep and bold flavor, it fits perfectly into busy weeknights and makes meal prepping a breeze. Whether I keep it vegan or make it cheesy, it’s a bowl I keep coming back to again and again.
Recipe:
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Taco Rice Bowl
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and hearty Taco Rice Bowl loaded with seasoned rice, black beans, charred vegetables, creamy avocado, and fresh lime. This customizable, one-pan meal is perfect for busy weeknights or meal prep, and is naturally gluten-free and easily adapted to be vegan or vegetarian.
Ingredients
1 cup brown rice (or white rice or quinoa)
2 cups water or vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 bell pepper, chopped
1 cup corn kernels (fresh, frozen, or canned)
1 (15 oz) can black beans, drained and rinsed
1 tablespoon taco seasoning (store-bought or homemade)
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
1 avocado, sliced
1/4 cup chopped fresh cilantro
1/2 cup salsa or pico de gallo
1/4 cup vegan or regular shredded cheese (optional)
Lime wedges for serving
Instructions
- Rinse the rice and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until tender and liquid is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Sauté the onion and garlic for 2–3 minutes until fragrant.
- Add the chopped bell pepper and corn, and cook for another 5 minutes until softened and slightly charred.
- Stir in the black beans, taco seasoning, cumin, smoked paprika, salt, and pepper. Cook for 3–4 minutes until well combined and heated through.
- Fluff the cooked rice and divide it among serving bowls.
- Top each bowl with the veggie and bean mixture, avocado slices, salsa or pico de gallo, shredded cheese (if using), cilantro, and a squeeze of lime.
- Serve warm and enjoy!
Notes
Swap rice with quinoa or cauliflower rice for a lighter option.
Add grilled zucchini, mushrooms, or cherry tomatoes for extra veggies.
Top with grilled tofu, tempeh, or a fried egg for more protein.
Store toppings like avocado and cilantro separately for meal prep.
Microwave leftovers with a splash of water or broth to reheat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
