These taco rice bowls are everything you love about taco night, but in a bowl! With fluffy rice, juicy ground beef, fresh pico de gallo, peppers and onions, and a drizzle of lime crema, they’re quick, customizable, and seriously satisfying.
I’ve always had a soft spot for meals where everyone gets to build their own bowl. It’s simple, fun, and perfect for nights when you don’t want to overthink dinner. These Mediterranean bowls are a go-to in our house when we are craving something fresh – and these vegetarian burrito bowls hit the spot every time.
But some nights, I want something with a little extra protein. That’s when I turn to these taco rice bowls. They’ve got all the best parts of taco night – seasoned beef, warm rice, caramelized poblano peppers and onions, and fresh pico – but without the juggling act of assembling everything in a tortilla. It’s cozy, colorful, and totally customizable.
Whether you load yours up with extra cheese, double the sour cream drizzle, or pile on the pico, these taco rice bowls somehow always feels like the perfect balance of comfort and ease.
Why You’ll Love This Recipe
Quick and satisfying. You can get this on the table in about 30 minutes with just a few basic ingredients.
Flexible and customizable. This taco bowl recipe is great for picky eaters or using up what’s in the fridge – just swap toppings or use ground turkey or chicken instead.
Balanced and filling. These taco rice bowls got protein, grains, fresh veggies, and just enough indulgence with the cheese and sour cream.
Make-ahead approved. Great for meal prep! The components reheat well and are just as good the next day.
Ingredient Notes
Red Onion
Red onion adds a nice bite and some crunch to the pico. Slice it thin for the sautéed part, and dice a little extra to mix into the pico de gallo.
Roma Tomato
Romas are nice and firm, which means less water and more flavor for the pico. If you’re using a juicier tomato, just give it a quick squeeze to get rid of the extra liquid before dicing.
Fresh cilantro
This adds a bright, herby finish to both the pico and final bowl. If you’re not a fan, feel free to skip it or swap for parsley.
Jalapeño (optional)
A little jalapeño gives the pico some kick. Use more or less depending on how spicy you like things – or leave it out altogether if you prefer mild.
Lime
You’ll use both the juice and zest here – for the lime crema, the pico de gallo, and also for the rice.
Sour cream
You need sour cream for the lime crema topping! Greek yogurt works too if that’s what you have.
Olive oil
Just a bit to sauté the veggies and brown the beef. Any neutral oil will work if that’s what you have on hand.
Poblano Peppers
These are super flavorful without being too spicy. Once they cook down with the onions, they bring a nice roasted flavor to the bowl. You can sub with bell peppers if needed!
Lean Ground Beef
I like using leaner beef so there’s not much grease to drain off. You could easily swap in ground turkey or even a plant-based version if that’s more your thing.
Taco Seasoning
Store-bought works just fine, but if you’ve got a few spices lying around, it’s easy to make your own. Just mix some chili powder, cumin, garlic and onion powder!
White rice
This taco rice bowl is a great way to use up leftover rice. I usually go with plain white, but brown rice, cauliflower rice, or even quinoa would be good too.
Shredded Cheese
Mild and melty – perfect for this recipe. Pepper Jack works if you want a little heat, or swap in cheddar cheese or a Mexican blend if that’s what you’ve got.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Start by making the pico de gallo: finely chop a few slices of red onion until you have about 3 tablespoons. Add them to a medium bowl along with the diced tomato, 1/4 cup chopped cilantro, and diced jalapeño if using. Squeeze in the juice from half a lime and add a small pinch of lime zest. Season with salt and pepper to taste and give it a stir.
- Next, stir together the sour cream and the juice from the remaining half of the lime in a small bowl. Add a splash of water at a time until the sauce thins out enough to drizzle. Season with salt and pepper.
- In a large skillet over medium heat, warm the olive oil. Add the sliced red onions and poblano peppers, and cook for 4 to 5 minutes, stirring now and then, until soft and lightly caramelized. Transfer them to a bowl.
- If the pan looks dry, add another little drizzle of oil, then add the ground beef and taco seasoning. Season with a pinch of salt and pepper, and cook for 5 to 6 minutes, breaking the meat apart with a spatula or wooden spoon until it’s nicely browned. Taste and adjust seasoning as needed.
- Stir the remaining lime zest into the cooked rice and season with a little salt and pepper.
- Divide the rice among four bowls, then layer on the sautéed peppers and onions, taco beef, pico de gallo, sour cream, shredded cheese, and the rest of the chopped cilantro.
Topping Ideas
These taco rice bowls are super flexible, so feel free to load them up with whatever you love. Here are a few easy topping ideas to switch things up:
Sliced avocado or guacamole – for that creamy, buttery goodness
Pickled red onions – they add a tangy bite and pop of color
Shredded romaine lettuce or iceberg lettuce – for extra crunch and freshness
Fresh fruit salsa – this peach mango salsa or strawberry salsa brings a fresh sweet and savory crunch to the taco rice bowl
Hot sauce or salsa verde – for a little (or a lot) of heat
Black beans, pinto beans, or corn – to bulk things up and add some variety
Tortilla chips – for a little bit of crunch
Storage Instructions
To store leftover taco rice bowls, you can keep the rice and meat mixture in an airtight container in the fridge for up to four days.
It’s best to store fresh toppings like lettuce, tomatoes, and avocado separately so they don’t get soggy. Sauces, cheese, and salsa can go in their own small containers too, making it easy to reassemble when you’re ready to eat.
If you’re planning to freeze leftovers, stick to just the rice and meat – those freeze well for up to two months. Let them thaw overnight in the fridge before reheating, and add fresh toppings right before serving for the best texture and flavor.
Absolutely! Swap the meat for seasoned black beans, lentils, tofu, or a meat substitute like plant-based crumbles. Use dairy-free cheese and a vegan-friendly sour cream or avocado crema.
Yes, these taco rice bowls can be gluten-free as long as all ingredients (especially seasonings, sauces, and toppings) are certified gluten-free. Always double-check labels if you have a sensitivity or allergy.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Taco Rice Bowls
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Ingredients
- 1 red onion sliced into half moons
- 1 roma tomato diced
- 1/2 cup chopped fresh cilantro divided
- Optional: 1 jalapeno pepper finely diced
- 1 lime zested and halved, divided
- 1/4 cup sour cream
- 1 tablespoon extra virgin olive oil plus more as needed
- 2 poblano peppers cored, seeded, halved, and sliced
- 1 pound lean ground beef
- 1 tablespoon taco seasoning either store-bought or homemade (see notes)
- 3 cups cooked white rice
- 1/2 cup shredded monterey jack cheese
- Salt and pepper to taste
Instructions
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Prepare the pico de gallo: cut a few slices of red onion into small pieces until you have 3 tablespoons. Add to a medium-sized bowl along with the tomato, 1/4 cup cilantro, and jalapeno to taste (if using). Add juice from half the lime and a small pinch of lime zest. Season with salt and pepper to taste.
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In a small bowl, combine the sour cream with juice from half the lime. Stir in a spoonful of water at a time until the sauce reaches a drizzling consistency. Season with salt and pepper to taste.
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Heat the olive oil in a large skillet over medium heat. Add the sliced onions and poblano peppers and cook, stirring occasionally, until soft and lightly caramelized, 4-5 minutes. Transfer to a bowl.
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Add more oil to the pan if needed, then add the beef, taco seasoning, and a few shakes of salt and pepper. Stir while breaking the beef into small pieces with the spatula and cook until browned, 5-6 minutes. Taste and season with additional salt and pepper if needed.
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Stir remaining lime zest into the cooked rice and season with salt and pepper. Divide between 4 bowls, then top each with the sauteed onions and peppers, ground beef, pico de gallo, sour cream, monterey jack cheese, and remaining cilantro.
Video
Notes
To make 1 tablespoon homemade taco seasoning, combine:
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder