Mexican Rice Bowl

You really can make just about anything into a rice bowl. After I convert a favorite salad of mine into a bbq chicken rice bowl, I decided to make a Mexican Rice Bowl.

With this version, I used cilantro lime rice as the base and for the meat used I my go to way for making taco meat, which includes beans. You can always mix up the toppings used in your bowl, but we loved the combination the I used.

It was another great hit for dinner with the family and I am sure it will be a frequent meal that the family requests for dinner now.

Mexican Rice Bowl

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Ingredients

• Cilantro lime rice:
• 2 Tbsp butter
• 1 1/4 cup rice
• 2 1/4 cups chicken broth
• juice and zest of 1 lime
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1/2 tsp cumin
• Taco meat:
• 1 lb ground beef
• 1 can chili beans in mild sauce
• 2 Tbsp taco seasoning
• Toppings:
• shredded cheese
• salsa
• diced tomatoes
• guacamole
• sour cream
• diced green onion
• corn chips

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Instructions

1. Add butter and rice to a sauce pan. Cook over medium heat, stirring occasionally, until the butter is melted and rice is turning golden brown.
2. Add in the remaining ingredients for the rice and stir to combine. Bring to a boil hen reduce to a simmer and cover. Cook for 15-20 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
3. In a skillet, brown the beef until fully cooked. Drain off any excess grease. Then add in the chili beans and taco seasoning. Allow to simmer for a few minutes.
4. To assemble the bowls, add in some rice followed by some taco meat. Then top with the desired toppings. Serves 4-6.

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