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4.63 from 8 votes

Taco Brown Rice Bowls

Brown Rice Taco Bowls with Lime Crema - a quick, healthy, filling flavorful dinner that is also great for meal prep. 
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner
Cuisine: American, Tex-Mex
Keyword: brown rice bowls, healthy brown rice bowls, taco bowls
Servings: 4
Calories: 712kcal
Author: Kate
Cost: $10


  • 2 cups brown rice , uncooked
  • water for cooking the rice
  • 3 tablespoons sour cream
  • 1 tablespoon lime juice (from 1/2 - 1 lime)
  • 1-2 tablespoons water
  • 1 lb 93% lean ground beef
  • 1 tablespoon olive oil
  • 1-2 tablespoons taco seasoning , to taste
  • Optional: Salt and pepper , to taste (see notes)
  • 1 15-oz can corn , drained and rinsed
  • 1 15-oz can black beans , drained and rinse
  • 2 small tomatoes , thinly sliced (or substitute 1/2 cup tomato salsa)
  • 1 Hass avocado thinly sliced
  • 4 tablespoons shredded cheese
  • 2 tablespoons Cilantro leaves or sliced scallions for garnish


  • Cook brown rice according to the package instructions. Prepare the rest of the taco bowls while the rice is cooking
  • Slice the tomatoes and avocado. Prepare the lime crema: In a small bowl, mix the sour cream, lime juice, and 1 tablespoon of water and stir well. Season with a pinch of salt. Add more water 1/2 tablespoon at a time until you reach a desired consistency.
  • Heat the olive oil in a medium-large skillet over high heat. Add the ground beef and allow to brown on the underside for 2-3 minutes. Use a spatula to break up the ground beef and stir fry for 2-3 minutes. Stir in 1-2 tablespoons taco seasoning (to taste). Season with salt and pepper, if desired (see notes). Drain the liquid and remove from skillet.
  • Add the corn kernels to the same skillet and stir fry over high heat for 2-3 minutes, or until the corn is heated through. Remove corn from skillet. Add the black beans and stir fry over high heat for 2-3 minutes, or until the black beans are heated through. Remove from skillet.  (The corn and black beans can be combined in the skillet, if preferred). 
  • Assemble the rice bowls: Divide the cooked rice between 4 bowls. Top each brown with 1/4 of the cooked ground beef, corn, black beans, tomatoes, avocado. Top with cheese, cilantro or diced scallions, and drizzle with lime crema.


  • If your taco seasoning already has salt, you might not need to add any more. Check the ingredients list!
  • You can heat up the corn and black beans together in the skillet if you don't mind mixing them all up.
  • Instead of sliced tomatoes, you can put about 2 tablespoons chunky tomato salsa on each taco brown rice bowl (1/2 cup total for 4 servings).

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Calories: 712kcal | Carbohydrates: 5g | Protein: 22g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 192mg | Potassium: 562mg | Fiber: 3g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 6.4mg | Calcium: 79mg | Iron: 2.5mg