Mexican Street Rice Bowl

Spicy ground beef and tender white rice, combined with black beans, corn, and a zesty cilantro-lime dressing, served as a vibrant and hearty bowl.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $6.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• quick
• healthy
• savory
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1/2 pound ground beef (90/10 lean)
• 1/4 cup chopped yellow onion
• 1 clove garlic, minced
• 1 tablespoon taco seasoning (gluten-free)
• 1/2 cup beef broth (gluten-free)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup canned corn, drained
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 2 cups cooked white rice (use instant or pre-cooked for speed)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and chopped yellow onion. Cook, breaking up the beef, until browned, about 6-8 minutes. Drain any excess fat.
2. Stir in minced garlic and gluten-free taco seasoning. Cook for 1 minute until fragrant.
3. Pour in beef broth and bring to a simmer. Stir in rinsed and drained black beans and drained canned corn. Cook for 3-5 minutes, allowing flavors to meld and liquid to reduce slightly.
4. Remove from heat and stir in chopped fresh cilantro and lime juice.
5. Divide the cooked white rice between two bowls. Top generously with the beef and bean mixture. Serve immediately.

Notes

Using pre-cooked or instant white rice will make this dish even faster to prepare. For an extra kick, add a dash of your favorite hot sauce.

Nutrition (per serving)

• Calories: 595
• Protein: 37 g
• Carbohydrates: 65 g
• Fat: 20 g
• Fiber: 14.5 g
• Sodium: 890 mg
• Saturated Fat: 7 g
• Sugar: 5 g
• Cholesterol: 80 mg