Hot Taco Bowl

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Hot Taco Bowl


I love this variation... and it's a little easier than you thinkg


Cooking Time: 30
Recipes Makes: 4
Calories: 486
Carbs: 70.9
Fat: 18.2
Protein: 12.4


  • 1 cup converted white rice
  • 2 1/3 cups water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon vegetable oil
  • 1 red bell pepper, cut in 1/2 inch pieces
  • 1 green bell pepper, cut in 1/2 inch pieces
  • 15 ounce can black beans, drained and rinsed
  • 1 medium tomato, diced
  • 1 avocado, diced
  • 2 tablespoons finely chopped red onion
  • 1/2 cup taco sauce
  • 1/2 cup finely shredded Cheddar Jack cheese
  • 1/2 cup sour cream


  1. In a 3-quart saucepan, mix the rice, water, cumin, turmeric, onion powder, salt and garlic powder. Bring to a boil. Cover and reduce the heat.
  2. Simmer for 20 minutes or until all of the liquid is absorbed. Remove from the heat and let stand for 5 minutes.
  3. Meanwhile, coat the bottom of a 12-inch nonstick skillet with 1 teaspoon oil. Heat the oil over medium-high heat. Add the bell peppers. Cook until charred and slightly tender, stirring occasionally.
  4. Stir in the beans and heat for 1 minute.  Add Cooked Ground Beef, Chicken, etc... here if you want (cook with Taco Seasoning of course)
  5. To serve, divide the rice evenly among 4 bowls. Top with the bean/pepper mixture, tomato, avocado, red onion, taco sauce, cheese and sour cream.


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