Quick and easy taco rice bowl. Dinner on the table in about 30 minutes — packed with veggies, seasoned taco meat and rice. Skip the shell and dig in.
Quarantine cooking nudged me to get creative with what we already had. I’ve been limiting grocery trips and using curbside pickup when I need more supplies, so this skillet taco rice bowl was originally built from pantry staples and quickly became a repeat request at our table.
Tacos are a family favorite — almost everyone loves them — and rice bowls are another regular win. This recipe combines both: all the familiar taco flavors served over rice for a simple, satisfying one-skillet meal. I used basmati rice because we had a big bag on hand and it worked beautifully, but any cooked rice will do.
This version is mild to suit kids and sensitive palates. If you prefer more heat, add cayenne to the spice mix, or finish with hot sauce or a spicy salsa. It’s straightforward and adaptable, so let’s get cooking.
How to Make Taco Rice Bowl
Step 1:
Prepare and cook the rice according to package instructions so it’s ready when the skillet is done.
Step 2:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–6 minutes.
Step 3:
While the onions cook, mix the spices in a small bowl so they’re ready to add. This keeps the process quick and organized.
Step 4:
Add the ground meat and diced red bell pepper to the skillet. Cook until the meat is browned and the pepper is tender, breaking the meat into bite-sized pieces as it cooks.
Step 5:
Stir in the minced garlic and cook for about 30 seconds until fragrant — don’t let it brown too much.
Step 6:
Add the drained corn, rinsed black beans, enchilada sauce and the prepared spice mix. Stir well and bring the mixture up to serving temperature, allowing the flavors to meld for a few minutes.
Step 7:
Stir in the cooked rice, chopped cilantro and the juice of one lime. Cook a few more minutes until the entire dish is hot and evenly combined.
Serve warm in bowls, in a taco shell or wrapped in lettuce. Top with cheese, sour cream, avocado, salsa or any of your favorite taco garnishes.
Other taco ideas to try at home include slow-cooker chicken tacos or sweet potato and black bean tacos. These variations use similar seasonings and are easy to swap into this rice bowl format.
📋Recipe
Taco Rice Bowl
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 lb ground meat (beef, turkey, or preferred substitute)
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne (optional for heat)
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can enchilada sauce
- 3 cups cooked rice (any variety)
- 1/4 cup chopped cilantro
- Juice from 1 lime
Toppings
- Cheese
- Sour cream
- Extra cilantro
- Salsa
- Hot sauce
- Avocado or sliced avocado
Instructions
- Prepare and cook rice according to package directions.
- Heat olive oil in a large skillet over medium heat. Cook diced onion until soft and translucent.
- Add ground meat and diced red pepper. Cook until meat is browned and pepper is tender.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add drained corn, rinsed black beans, enchilada sauce, lime juice and the spice mixture. Stir and heat through.
- Fold in cooked rice and chopped cilantro. Heat until everything is warmed and combined.
- Serve warm in bowls with desired toppings, or use as a filling for taco shells or lettuce wraps.
Nutrition (per serving, approximate)
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