Beef Taco Bowl with Cilantro Rice, Black Beans, and Peppers
5min
15min
1
722
Chef's Note
To save even more time, use pre-diced bell peppers from the produce section, or swap in frozen diced peppers that can go straight into the hot skillet. The instant rice makes this bowl come together in under 20 minutes total!
Tags
Ingredients
0.75 cup instant white rice
0.75 cup water
2 tablespoons fresh cilantro, chopped
6 ounces lean ground beef (93/7)
1 tablespoon taco seasoning
1 medium bell pepper (any color), diced
0.5 cup canned black beans, drained and rinsed
0.25 cup shredded cheddar cheese
2 tablespoons sour cream
0.25 cup salsa
1 teaspoon olive oil
0.25 teaspoon salt
1 piece lime wedge
Instructions
- 1
Bring 0.75 cup of water to a boil in a small pot. Add 0.75 cup instant white rice and 0.25 teaspoon salt, stir once, cover, and remove from heat. Let stand 5 minutes.
- 2
While rice cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add 6 ounces ground beef and cook for 5-6 minutes, breaking it up with a spoon until browned and cooked through.
- 3
Add 1 diced bell pepper to the skillet with the beef and cook for 2-3 minutes until slightly softened.
- 4
Sprinkle 1 tablespoon taco seasoning over the beef and peppers, add 2 tablespoons water, stir well, and cook for 1 minute until the seasoning coats everything.
- 5
Add 0.5 cup black beans to the skillet and stir for 1 minute until heated through.
- 6
Fluff the rice with a fork and stir in 2 tablespoons chopped cilantro.
- 7
Place the cilantro rice in a bowl, top with the beef, pepper, and bean mixture.
- 8
Add 0.25 cup shredded cheddar cheese, 2 tablespoons sour cream, and 0.25 cup salsa on top.
- 9
Squeeze 1 lime wedge over the bowl and serve immediately.
Nutrition Information (per serving)
722
45g
81g
24g
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