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Tex-Mex Rice Bowl

Photo: José Picayo
Hands-on time 11 mins
Total time 11 mins
Yield Serves 4 (serving size: 1 cup)
Tex-Mex Rice Bowl is your answer to a quick & easy one-dish meal for those busy weeknights. A pouch of precooked brown rice gives a head-start to getting this meal to the table fast. Serve with Avocado-Butter Lettuce Salad.


  • 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 8 ounces ground sirloin
  • 1/4 cup water
  • 1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
  • 1/2 cup frozen whole-kernel corn
  • 1 (15-ounce) can organic black beans, rinsed and drained
  • 1 cup fresh pico de gallo
  • 1 jalapeño pepper, minced
  • 4 teaspoons chopped fresh cilantro
  • Avocado-Butter Lettuce Salad

Nutrition Information

  • calories 306
  • fat 7.6 g
  • satfat 2.5 g
  • monofat 2.5 g
  • polyfat 0.3 g
  • protein 18.1 g
  • carbohydrate 44.4 g
  • fiber 4.3 g
  • cholesterol 37 mg
  • iron 2.7 mg
  • sodium 503 mg
  • calcium 28 mg

How to Make It

  1. Heat rice according to directions.

  2. Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit