Description
A comforting twist on traditional tacos, this smoky, spiced rice bowl layers fluffy rice with spiced beef (or mushrooms), crisp lettuce, tomatoes, and a rainbow of toppings. Perfect for cozy weeknights with bold Mexican-inspired flavors and endless customization.
Ingredients
1 lb ground beef (or 1 lb mushrooms, chopped)
1 tbsp olive oil
1 chopped onion
2 minced garlic cloves
1 tbsp chili powder
1 tsp ground cumin
1 cup cooked white rice
3 cups water (for cooking rice)
2 tbsp salsa (mild or medium)
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup crumbled queso fresco
2 tbsp lime juice
1 tbsp chopped cilantro
1/4 cup sliced avocado
1/4 cup chopped pickled jalapeño (optional)
Salt and pepper to taste
Instructions
Heat a large skillet over medium heat. Add olive oil, then sauté onion and garlic for 3-4 minutes until softened.
Add ground beef (or mushrooms) to the skillet and cook until browned for beef (or tender for mushrooms). Season with chili powder, cumin, salt, and pepper.
Combine with salsa in the skillet and cook for 2-3 minutes. Set mixture aside.
In a rice cooker or pot, combine rice and water. Cook according to package instructions.
Divide cooked rice into four bowls. Top with the spiced beef/mushroom mixture, lettuce, tomatoes, cheese, lime juice, cilantro, avocado, and jalapeño (if using). Mix well before serving.
Notes
Substitute ground beef with seasoned mushrooms for vegetarian option.
Use red onion or shallots for milder flavor.
Adjust spice level by adding more/less chili powder or jalapeño.
Store leftovers in an airtight container for up to 3 days.
Assemble bowls just before serving to prevent lettuce from wilting.