Description
A flavorful and spicy Mexican grilled taco rice dish combining seasoned ground beef or chicken with vibrant bell peppers, black beans, corn, and salsa, all layered over fluffy cooked rice and topped with melted cheese and fresh cilantro. Perfect for a hearty and satisfying meal with a zesty kick.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Staples & Beans
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 2 tablespoons taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Finishing & Garnish
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Heat the oil: Heat the vegetable oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion and cook until translucent, about 3 minutes, to build the flavor base.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma of the dish.
- Brown the meat: Increase the heat to medium-high and add the ground beef or chicken. Cook until fully browned and cooked through, breaking up any large chunks with a spoon for even cooking.
- Cook peppers: Stir in the diced red and green bell peppers and cook for about 5 minutes until the peppers soften and release their natural sweetness.
- Season the mixture: Sprinkle the taco seasoning over the meat and vegetables, stirring well to coat everything evenly with the bold flavors.
- Add beans, corn, and salsa: Mix in the black beans, corn, and salsa. Let the mixture simmer gently for 5 minutes to meld the flavors together.
- Combine with rice: Add the cooked rice to the skillet and stir until everything is well combined. Cook for another 3 minutes to allow the tastes to blend thoroughly.
- Melt the cheese: Remove the skillet from heat, sprinkle the shredded cheese over the rice mixture, and cover with a lid to let the cheese melt through residual heat.
- Garnish and serve: Sprinkle freshly chopped cilantro on top and serve the dish with lime wedges on the side for an extra burst of citrusy flavor.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian option.
- Use fresh salsa for a more vibrant flavor or jarred salsa for convenience.
- Adjust the spice level by increasing or decreasing the taco seasoning amount.
- For a creamier texture, add a dollop of sour cream or avocado slices when serving.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
