Taco Rice Bowl Recipe

Bring a little bit of Mexico to the dinner table with this complete meal in a bowl.

Bring a little bit of Mexico to the dinner table with this complete meal in a bowl. Want to go all out? Serve it with tortilla chips, sour cream, and guacamole on the side for a taco bar!  

Taco Rice Bowl Recipe

Erika Tangtatco
Bring a little bit of Mexico to the dinner table with this complete meal in a bowl.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Mexican
Servings 2

Ingredients
  

Taco Rice Bowl Ingredients

  • 1 Cup long-grain rice
  • 1 1/2 cups water
  • 1/2 teaspoon Salt
  • 1/2 Cup cilantro (wansoy) leaves
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 clove Garlic
  • 1 1/2 tablespoons vegetable oil
  • 1/4 Cup onion diced
  • 3 cloves Garlic
  • 1/2 Cup Beef use tenderloin cut, diced
  • 1/4 Cup Corn kernels
  • Salt
  • 3 tablespoons canned diced tomatoes
  • Lettuce

Instructions
 

  • Combine rice, water, salt in a pot. Bring to a boil, then lower heat and simmer for 15 to 18 minutes until rice is fully cooked.
  • Meanwhile, combine cilantro leaves, lime juice, olive oil, and garlic in a blender; pulse until smooth. Fold cilantro mixture into cooked rice.
  • In a saucepan, heat vegetable oil. Sauté onions and garlic; cook until onions are translucent. Add beef tenderloin and sauté until almost well done. Add corn kernels and cilantro-lime rice. Mix until well combined. Season with salt, pepper, and taco seasoning to taste.
  • Top with diced tomatoes and shredded lettuce.
Keyword rice-toppings
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