Description
A quick and crunchy weeknight dinner that uses leftover rice to create a crispy base topped with seasoned ground meat, beans, and fresh toppings.
Ingredients
Scale
- 2 cups cold, cooked rice (Jasmine or long-grain white)
- 1 lb ground beef (or ground turkey/chicken)
- 1 packet taco seasoning (or homemade mix of chili powder, cumin, paprika, garlic powder, salt)
- 2 tbsp neutral oil (avocado or vegetable)
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 Roma tomatoes, diced and seeded
- 1 avocado, sliced or diced
- 1 cup salsa
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Break up clumps in the cold cooked rice with a fork to ensure individual grains.
- Heat a large skillet over medium-high heat. Add ground meat and cook until browned, then drain excess fat.
- Stir in taco seasoning and a splash of water. Simmer for 2-3 minutes until sauce thickens, then remove meat from pan.
- Wipe out skillet and add 1 tablespoon of oil. Once shimmering, add rice and press firmly with a spatula to create an even layer.
- Cook rice for 3-4 minutes without moving it to form a golden crust on the bottom.
- Carefully flip the rice in sections or using a plate. Add more oil if needed and cook the other side for 2-3 minutes until golden and crispy.
- Scoop crispy rice into a bowl. Top with seasoned meat, black beans, and corn.
- Add diced tomatoes, avocado, and sprinkle with cheese.
- Drizzle with salsa and sour cream, squeeze fresh lime juice over top, and garnish with cilantro. Serve immediately.
Notes
Use cold, day-old rice for best results as fresh rice is too moist. If using fresh rice, spread it on a baking sheet and chill for 30 minutes. Do not overcrowd the pan; cook in batches if necessary. Store crispy rice separately from wet toppings to maintain crunch. Reheat leftovers in a skillet to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4
- Sodium: 800
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 32
Keywords: taco rice, crispy rice bowl, easy dinner, weeknight meals, leftover rice recipes, ground beef, meal prep