Cheesy Taco Rice Bowls with Veggies
Ingredients
- ¾ cup long-grain white rice
- ½ lb ground beef
- ½ cup chopped onion
- 1 zucchini, diced
- 1 (10-oz) can diced tomatoes and green chiles
- ½ (1-oz) envelope gluten-free taco seasoning mix (such as McCormick)
- ¼ cup water
- ½ (10-oz) pkg spinach
- 1 cup shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- Cook rice according to package directions; season with salt and pepper to taste.
- Meanwhile, cook beef, onion, and zucchini in a 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 between 2 bowls; top each with beef mixture, and dollop with sour cream.
Gluten Free Meal Plan
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