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Easy Brown Rice Taco Bowl Recipe for a Flavorful Family Dinner

Easy Brown Rice Taco Bowl Recipe

These substantial taco bowls combine tender brown rice, taco-seasoned ground beef or turkey, black beans, corn, salsa, and fresh toppings. The recipe makes four servings and includes an easy vegetarian variation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Brown Rice
  • 1 cup Uncooked long-grain brown rice
  • 2 1/2 cups Water or low-sodium chicken or vegetable broth
  • 1/2 teaspoon Salt
Taco Filling
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef or ground turkey
  • 1 Small yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 2 tablespoons Taco seasoning or one standard 1-ounce packet
  • 1/2 cup Water
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, fresh, frozen, or canned and drained
  • 1/2 cup Chunky salsa
For Serving
  • 1 cup Shredded cheddar or Monterey Jack cheese
  • 1 Medium avocado, diced
  • 1 Medium tomato, diced
  • 1/4 cup Fresh cilantro, chopped
  • 1 Lime, cut into wedges
  • 1/2 cup Sour cream or plain Greek yogurt
  • As desired Additional salsa or hot sauce

Method
 

Step-by-Step
  1. Rinse the brown rice. Combine it with the water or broth and salt in a saucepan, bring to a boil, cover, reduce the heat to low, and simmer for 35–45 minutes until tender. Remove from the heat, let it stand covered for 5–10 minutes, then fluff with a fork.
  2. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened.
  3. Add the ground beef or turkey and cook for 6–8 minutes, breaking it up with a spoon, until no longer pink. Drain excess fat if necessary.
  4. Add the minced garlic and cook for about 30 seconds. Stir in the taco seasoning and 1/2 cup water, then simmer for 2–3 minutes until well seasoned and slightly thickened.
  5. Stir in the black beans, corn, and salsa. Cook for 3–5 minutes, just until hot, then taste and adjust the seasoning.
  6. Divide the brown rice among four bowls and top with the taco filling. Finish with cheese, avocado, tomato, cilantro, lime juice, sour cream or yogurt, and extra salsa or hot sauce.

Notes

Brown rice absorbs more liquid and takes substantially longer than white rice. Broth gives the rice better flavor than water. For a vegetarian version, omit the meat and use two 15-ounce cans of black beans, or one can of black beans plus one can of pinto beans; add 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika if desired, then simmer the filling for 5–7 minutes. For make-ahead bowls, keep salsa, sour cream, and diced tomato separate, and add avocado just before serving. Refrigerated assembled bowls keep for about 3–4 days.