Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Robin Bashinsky
Recipe by Cooking Light April 2012

Gallery

Credit: José Picayo

Recipe Summary

hands-on:
11 mins
total:
11 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat rice according to directions.

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  • 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.

Chef'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 www.choosemyplate.gov

Nutrition Facts

306 calories; fat 7.6g; saturated fat 2.5g; mono fat 2.5g; poly fat 0.3g; protein 18.1g; carbohydrates 44.4g; fiber 4.3g; cholesterol 37mg; iron 2.7mg; sodium 503mg; calcium 28mg.
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