Photo generated by AI

Smoky Beef Taco Bowls with Cilantro-Lime Rice

Présenté par

raddar team

Serving

4

Preparation

10 minutes

Cooking time

25 min

This is a one-skillet wonder paired with foolproof stovetop rice — everything comes together in under 35 minutes with minimal cleanup and maximum flavour. It’s endlessly customizable, so even your pickiest eater can build their own bowl and feel like a winner.

Ingredients

For the Smoky Beef

1 lb lean ground beef
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 tbsp tomato paste
½ cup canned diced tomatoes, drained
¼ cup water

For the Cilantro-Lime Rice

1½ cups long-grain white rice
3 cups water
½ tsp salt
2 tbsp butter
2 tbsp fresh cilantro, roughly chopped
1 tbsp fresh lime juice (about ½ a lime)

For the Bowl Toppings

1 cup canned black beans, rinsed and drained
1 cup corn kernels (frozen or canned, drained)
1 cup shredded cheddar cheese
½ cup sour cream
1 avocado, sliced
1 lime, cut into wedges

Steps

Bring the water and salt for the rice to a boil in a medium saucepan over high heat. Add the rice, stir once, and reduce the heat to low. Cover tightly and cook for 18 minutes — do not lift the lid.
While the rice comes to a boil, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes, stirring occasionally, until softened and slightly translucent.
Add the garlic and cook for 30 seconds until fragrant. Add the ground beef and break it apart with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until no pink remains.
While the beef finishes browning, drain your black beans and corn and set them aside. Slice the avocado and cut the lime into wedges so your toppings are ready to go.
Drain any excess fat from the skillet if needed. Add the chili powder, smoked paprika, cumin, salt, and pepper directly onto the beef and stir to coat evenly. Cook for 1 minute to bloom the spices.
Stir in the tomato paste, diced tomatoes, and water. Reduce the heat to medium-low and simmer uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the beef beautifully.
While the beef simmers, warm the black beans and corn together in a small saucepan over medium-low heat for 3–4 minutes, stirring occasionally, until heated through. Season with a pinch of salt and keep warm.
Once the rice timer is up, remove it from the heat and let it sit covered for 2 minutes. Then fluff it with a fork, stir in the butter, lime juice, and cilantro. Taste and adjust seasoning if needed.
To build the bowls, start with a generous scoop of cilantro-lime rice, then top with the smoky beef, a spoonful of the black bean and corn mixture, shredded cheese, sour cream, and avocado slices. Serve with a lime wedge on the side.

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