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Taco Rice Bowl


  • 1 to 3 cups uncooked rice*
  • About 2 1/2 cups tomato juice
  • 1 to 4 teaspoons taco seasoning mix
  • 1/2 cup finely chopped onion (or 1 to 2 tablespoon dry)
  • 2 or 3 fresh tomatoes, depending on size
  • 1 (4 ounce) can chopped green chiles
  • 6 cups cooked beans (two 15 ounce cans)
  • 1/2 teaspoon garlic salt
  • 2 to 3 cups shredded lettuce
  • 1 cup shredded cheese
  • 2 to 3 cups salsa, to taste
  • 3 cups cooked cubed chicken
  • Cilantro, for garnish
  • Chives or green onions, for garnish
  • Sour cream


  1. Substitute tomato juice for water on rice package directions. Measure enough rice and tomato juice for 6 servings. Add 1 1/2 teaspoons taco seasoning and the onion to tomato juice. Prepare rice following package directions.
  2. Chop tomatoes. Stir half the tomatoes and the canned chiles into rice.
  3. Season cooked beans to taste with garlic salt, and taco seasoning. Use a potato masher to partially mash beans (may substitute refried beans, if desired - thin to desired consistency with water).
  4. Spoon 1/2 to 3/4 cups rice in bottom of bowl. Add about 1/2 cup seasoned beans, shredded lettuce, cheese, and salsa. Top with cubed or sliced cooked chicken. Garnish with sprigs of cilantro, chives and a dollop of sour cream.

* May use Minute, short grain or long grain rice. Measure enough rice for 6 servings.

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