Taco Rice Bowl with Carrots and Corn

This Taco Rice Bowl combines traditional taco flavors with a creative twist of vibrant carrots and sweet corn, all served over a bed of fluffy rice. The dish is well-balanced, offering a satisfying mix of textures and tastes that make it perfect for a quick, nutritious meal. It's also family-friendly and can be customized to suit individual preferences.

Ingredients:

• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 cup corn (fresh or frozen)
• 1 cup carrots, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2. Add the ground beef (or turkey) to the skillet, breaking it apart with a spatula. Cook until browned.
3. Stir in the taco seasoning, diced tomatoes, corn, and diced carrots. Mix well and let it simmer for about 5-7 minutes until the carrots are tender.
4. Meanwhile, prepare the rice according to package instructions if not already cooked.
5. To serve, place a portion of rice in a bowl, top with the taco meat mixture, and garnish with chopped cilantro. Serve with lime wedges on the side.