taco rice bowl

Rice bowl recipes make the perfect dinner for two to six, are an easy way to use leftovers and keep fussy eaters happy. My Taco Rice Bowl is like a burrito, without the tortilla. You are saving calories by swapping the tortilla shell for vegetables versus a burrito. Those Chipotle burritos, though! Those are bowl-worthy but are a caloric nightmare.

I like to substitute the meat with a sautéed blend of chopped mushrooms, onions and Boca brand crumbles. I also add split peas and radish seeds to my rice, the color and texture makes it a bit more interesting.

The Corn Salsa is what we prefer instead of dressing. Skip a calorie dense dressing and use extra salsa instead. Or you can give this Avocado Dressing a try!

The list of ingredients may look long but once you have them all out, on the counter you’ll have it together rather quickly.

taco rice bowl

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Have this dish from stove to table in 30 minutes. Put the rice on first and prepare the remaining ingredients as the rice cooks. Substitute the flavors based on your preference.

: phoebe's pure food

: main dish, healthy

Serves: 4

Ingredients

• Rice Ingredients
• 1 ¼ cups rice
• 2½ cups water
• 1 bay leaf
• 1 teaspoon butter
• 
  Filling Ingredients
• 1 tablespoon olive oil
• 3 tablespoons chopped onion
• 2 teaspoons chopped garlic
• 2 teaspoons diced jalapeño pepper
• ½ pound lean ground turkey
• 1 teaspoon Cocoa Chili Spice Blend or chili powder
• ¼ teaspoon dried oregano
• 1 tablespoon tomato paste
• ¼ - ½ cup beer
• 1 tablespoon chopped green olives
• 1 cup small red, black or white beans
• 1 lime, peel grated and sliced into wedges
• 2 tablespoons chopped, fresh parsley or cilantro
• Salt, to taste
• 1 avocado, peeled, pitted, and diced
• 2 cups sliced lettuce
• 
  Corn Salsa Ingredients
• ½ cup corn kernels
• ¼ - ½ cup chopped tomato
• 2 teaspoons chopped, fresh parsley
• ½ teaspoon fresh lime juice
• ¼ teaspoon grated lime peel
• ¼ teaspoon diced garlic
• ¼ teaspoon diced jalapeño pepper
• Salt, to taste

Instructions

1. Prepare the rice per package instructions. Add the butter and bay leaf during cooking.
2. Prepare the Filling:
3. In a medium sauté pan, over medium-low heat cook the onions in the olive oil until they become tender. Add the garlic, jalapeño, and turkey. Crumble and cook the turkey until it is cooked through.
4. Add the chili, oregano, tomato, and beer. Stir and cook for 5 minutes. Add the olives, beans, 2 teaspoons of lime zest and juice from 1 wedge, parsley, and salt. Turn off the heat.
5. Prepare the Corn Salsa:
6. In a small bowl mix the corn, tomato, parsley, lime, garlic, jalapeño, and salt.
7. Assemble:
8. In each bowl layer lettuce, rice, filling, salsa, avocado slices with a lime wedge.

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