STOVETOP CILANTRO LIME RICE

• Bring 3 cups of chicken broth to a boil over medium-high heat in a large nonstick skillet.
• Stir in the rice and butter and return to a boil then reduce heat to low, cover, and simmer for approximately 15-20 minutes or until rice is tender, stirring a couple times towards the end of cooking and covering again.  
• Remove from heat and let sit, covered, for 10 minutes-don't peak!  Stir in lime juice, cilantro, and season with salt and pepper to taste.

Recipe Variations

• Vegetarian taco bowls: You can make the bowls vegetarian by swapping the ground beef for roasted veggies and using the same seasonings.
• Low-carb taco bowls: Make low-carb taco bowls by replacing the rice with cauliflower rice or double the beans and lettuce.

• Ground turkey: You can equally swap the ground beef for ground turkey.  If you want the turkey to taste like ground beef, then omit the salt and add 1 teaspoon beef bouillon, then salt to taste (it will blow your mind!).
• Swap protein:  You can use any protein you want!  You can literally make a different taco bowl every time by swapping out the protein. Some options include: carne asada, ancho spice rubbed steak, carnitas, chipotle sweet pulled pork, beef barbacoa, crockpot Mexican chicken, honey lime salsa verde chicken, quick Mexican shredded chicken,  cilantro lime chicken: salsa verde chicken, chipotle chicken, chili lime chicken, or chicken Tinga. 
• Leftover or 90 second rice: You can keep it simple and season leftover rice with salt, pepper and lime juice. You can also save time by using brown rice or quinoa packets which take 90 seconds to cook.
• Add veggies: You can add any sautéed or roasted veggies your heart desires in addition to the corn such as bell peppers, zucchini, carrots, etc. You can also add stir fried bell peppers with a little fajita or taco seasoning and a splash of lime juice.
• Add heat: Turn up the volume by adding a chopped jalapeno to the taco meat with the onions or add a few tablespoons of canned jalapenos to the cooked filling.   You can also control the heat of the taco bowls by passing around the hot sauce.
• Add pickle red onions: My homemade pickled red onions recipe is super simple with only 10 minutes prep and 30 minutes hand’s off pickling time. They also keep for weeks in the fridge.
• Melted cheese: The cheese in taco bowls is generally a fresh topping, but you can also melt cheese directly in the meat filling.  For even creamier, cheesier taco meat, add some cream cheese to the filling or you can even get a little crazy and pour some homemade or store bought queso over the ground beef – to live for!
• Add dressing: Instead of sour cream, try either Cilantro Lime Dressing or Tomatillo Avocado Ranch- they are SO addicting and make everything 10X bette

How To Store and Reheat 

• Storage: Store the cooked/warm components together — taco meat, rice, black beans and corn — and store the fresh/cold components in separate containers — lettuce, tomatoes, etc. — so they don’t make each other soggy and stay as fresh as possible. Refrigerate for 4-5 days. The taco bowl shells are best if made right before serving but can be stored for up to 48 hours, wrapped tightly in plastic wrap. 
• Transform leftovers into taco salad: Instead of warming up leftovers, add everything to a big bed of chopped Romaine lettuce and drizzle with Cilantro Lime Dressing or Tomatillo Avocado Ranch.
• To reheat:  Transfer the rice, beans, corn and taco meat to a skillet and heat over medium heat until warmed through or microwave for 60 seconds then at 20-second intervals, as need.
• To reheat taco bowl shells: The air fryer is the best way to reheat taco bowl shells   - they will emerge every bit as crispy.   Transfer taco bowl shells (with or without filling) and air fry for 8-10 minutes. Alternatively, transfer taco bowl shells to a baking sheet and bake at 375 degrees F until heated through, about 10 minutes.

How to Meal Prep Taco Bowls 

• Divide rice between 4 containers. Top with taco meat, beans and corn. Don’t close containers until the taco meat has cooled.
• Store remaining cool toppings in separate plastic bags or airtight containers so you can reheat the warm ingredients without wilting the fresh ingredients. Store these bags inside your meat container and takeout when reheating, or place them on top.
• Refrigerate the bowls and toppings for 4-5 days.
• When ready to use, warm the rice/taco meat/beans/corn together and then top with the prepared toppings.