Cheesy Taco Rice Bowls with Spinach and Zucchini
Ingredients
- 2 cups long-grain rice
- 1 (1-lb) pkg ground beef
- 1 cup chopped onion
- 1 green bell pepper, diced
- 2 zucchini, diced
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- 1 (10-oz) pkg spinach
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
Instructions
- Cook rice according to package directions; season to taste.
- Meanwhile, cook beef, onion, bell pepper, and zucchini in a large skillet over medium heat until beef is browned and crumbly; drain, and return to skillet.
- Stir in tomatoes, taco seasoning, and water; bring to a boil, reduce heat, and simmer 3 minutes.
- Gradually stir in spinach, stirring until wilted. Sprinkle with cheese, cover, and cook 1 minute.
- Divide rice among 6 bowls; top each with beef mixture and dollop with sour cream.
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