Taco Rice Bowl

Taco Rice Bowl

Course: SaladsDifficulty: Beginner


Prep time


Cooking time


Total time



This is one of the easy lunches that I prep ahead of time for myself. It’s a favorite for sure because it’s simple but so tasty.


  • 1 cup rice white or brown, doesn’t matter

  • 2 cups water

  • 1 15oz can black beans, drained

  • 1 10oz can diced tomatoes with chilies

  • avocado slices optional

  • green onion, chopped optional

  • cilantro optional

  • shredded cheese optional

  • shredded chicken optional

  • sour cream optional


  • Cook the rice on the stove by adding the dry rice and water to a medium pot with heat on high. Once it begins to boil, bring the temperature to low, cover, and allow to simmer for about 10-15 minutes or until you no longer see water pooling when you partially tip the pot to the side.
  • While the rice simmers, get out three containers (about 2-3 cups in size). Evenly divide the drained black beans and drained diced tomatoes with chilies among the three containers.
  • When the rice is cooked, divide that among the containers as well.
  • That’s it! Store the containers in the fridge until ready to eat.
  • Before eating: Warm in the microwave until heated through. This could take about 1 minute or so, stirring every 30 seconds.
  • Add any additional topping that you like: avocado, green onion, cilantro, shredded cheese, cooked chicken, sour cream


  • This is another great way to use up leftover chicken.
  • If you can’t find diced tomatoes with chilies, add a couple spoons of your favorite salsa instead to taste.
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