Tex-Mex Rice Bowl

I’ve always decided what to have for dinner in the morning, then gone shopping for any extra ingredients I need. This, as you can imagine, is getting old. I’ve thought about meal planning, was never able to pull it off. I still can’t get my husband on board, but he doesn’t eat much anyway.


So I happened upon this Sunday Strategist in “Cooking Light” magazine. They suggest an enter week of recipes that I happen to like! No thinking!

Tex-Mex Rice Bowl

1 8.8 oz pkg preformed brown rice (or make the equivalent)

8 oz ground beef

1/4 cup water

1 1/2 tablespoons taco seasoning

1/2 cup canned whole kernel corn, rinsed and drained

1 14 oz can black beans, rinsed and drained


1 cup pico de gallo

1 jalapeno pepper, minced

4 teaspoons chopped cilantro

Prepare rice according to package directions.

In a large skillet, brown meat over medium high heat until cooked through. Stir in water and taco seasoning. Reduce heat and let simmer until water nearly evaporates.

Stir in corn and beans. Stir in rice, then heat through.

Top with Pico de Gallo, minced jalapeno, and cilantro.

You could use salsa if you prefer.


Serves 4.