Taco Rice Bowl with Carrots and Corn

This delicious Taco Rice Bowl combines the bold flavors of taco-seasoned ground beef with sweet carrots and corn, all served over a bed of fluffy rice. The dish is topped with fresh cilantro and a squeeze of lime for a refreshing twist. It's a perfect balance of traditional taco elements and creative twists that make it a delightful meal for any occasion.

Ingredients:

• 1 lb ground beef
• 1 cup rice (white or brown)
• 1 cup corn (fresh or frozen)
• 1 cup carrots (diced or shredded)
• 1 packet taco seasoning
• 2 cups beef broth or water
• 1 tablespoon olive oil
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring the beef broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes (or according to package instructions) until the rice is cooked and fluffy.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in the taco seasoning, corn, and carrots. Cook for an additional 5-7 minutes until the carrots are tender and the mixture is heated through. Season with salt and pepper to taste.
4. Once the rice is ready, fluff it with a fork and divide it among serving bowls.
5. Top each bowl with the taco meat mixture, then sprinkle with fresh cilantro and a squeeze of lime juice before serving.