Description
A flavorful taco‑inspired rice bowl featuring seasoned ground meat, black beans, rice, creamy guacamole, and topped with salsa and cheese—perfect for a customizable weeknight dinner.
Ingredients
- 1 cup white rice, uncooked
- 1 tbsp olive oil
- ⅓ cup onion, chopped
- 1 small jalapeño, optional
- 3 garlic cloves, chopped
- 1 lb lean ground beef
- 1 (15 oz) can black beans, drained
- 1 tbsp tomato paste
- ½ tsp salt
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- ¼ cup chipotle peppers in adobo
- 4 tbsp water
- 3 tbsp fresh cilantro (for guac & garnish)
- 1 avocado
- ⅓ cup salsa
- ⅓ cup shredded cheese
Instructions
- Cook the rice according to package instructions.
- In a skillet, heat olive oil over medium–high heat. Add ground beef and brown (5–8 minutes).
- Add onion, garlic, jalapeño (if using), tomato paste and spices (salt, chili powder, paprika, oregano); stir to combine.
- Blend chipotle peppers with water until smooth; add to meat along with drained black beans. Simmer for about 2 minutes.
- In a small bowl, mash avocado with 1 Tbsp cilantro and a pinch of salt to make guacamole.
- Assemble bowls: rice, then meat‑bean mixture; top with guac, salsa, shredded cheese, and garnish with remaining cilantro.
Notes
- Swap brown rice, quinoa, or cauliflower rice to lighten carb load.
- Use ground turkey or chicken instead of beef for a lighter protein.
- Omit jalapeño or reduce chipotle for less heat.
- Meal‑prep: store components separately—rice and meat up to 5 days in fridge; guac in airtight container, freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 536 kcal
- Sugar: 3 g
- Sodium: 628 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 79 mg
