Taco Rice Bowl With Corn, Avocado and Pico de Gallo

It was Taco Tuesday today. In it's honor, I thawed out a package of Extra Lean Hamburger and then let my mind wander most of the day on how I wanted to use it.  There is always the standard burrito which Glen and I love (especially if accompanied by oven fries) as well as meal size taco salads.  I also had a new recipe for Crunchwrap Supremes that looked good, but I would have to go to the store. A conundrum. 

Sometime in the afternoon I remember I had tagged a taco bowl recipe on Mealime to try.  It was called Turkey Taco Rice Bowl with Pico de Gallo & Avocado Slices and I liked the idea. You can see the image of their version below. However, today I was working with hamburger and I already had a way I liked to season the meat for tacos, so I decided to snag the look of their bowl, but make the meat the way I wanted. Plus I decided to add cooked corn to the top as well.  

The one part of the recipe below that is total Mealime is the Pico de Gallo. I have never made it before so tried their version. I love Pico de Gallo, but if you've never had it, start with a small amount.  The raw red onion gives it a real bite all it's own.  It's one of the big flavour notes in this bowl, so I wouldn't take it out. If you're concerned add a smaller amount to start. I you know you don't like it, you could create your own fresh salsa with a milder green onion to take it's place. 

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Taco Rice Bowl With Corn, Avocado and Pico de Gallo

Ingredients for 2 bowls - 

3/4 C                  Jasmine or Basmati Rice
1-1/2 C               Water (for rice)
1 lb.                    Extra lean Hamburger
1                         Red onion, diced (separated in 2 - half for meat, half for Pico de Gallo)
1/2 C                  Water (for meat mixture)
1/2 - 3/4 C          Medium Salsa (or mild) your favourite brand
2-3 tsp                Chili Powder
1-1/2 C               Cooked corn (frozen or fresh), seasoned  with salt, pepper and butter
1                         Small avocado skinned and cut in slices
½ pint                 Grape tomatoes quartered
½                        Lime or 1 whole lime if not very juicy 
½ bunch             Cilantro, chopped
Salt and pepper 

Instructions - 

You can make the Pico De Gallo while the rice is cooking or even later while the hamburger is cooking, but I prefer to make it here at the start so the lime has a chance to soften the onions and mix the flavors a bit.  You simply put the quartered grape tomatoes, the 1/2 diced red onion and the chopped cilantro in a bowl.  Sprinkle with salt and pepper, and then squeeze lime over the top. Stir until well mixed and set aside. Leftovers can be eaten as a snack with tortilla chips, just like regular salsa.

Rinse rice with cold water several times until the water is clear. Put 1-1/2C water and 3/4 C rice in a pot on the stove, add a dash of salt, then heat to boiling. Stir well, cover and cook on low until just done. I like to let it do that last cooking with the burner off to be safe.

In a non-stick frying pan, cook the hamburger and the other 1/2 red onion until done. Drain off all fat.  Add the 1/2 C water, the salsa, the chili powder and a dash of salt and pepper. Stir well to combine, then simmer on low until most of the liquid has evaporated. Don't let it get dry. Leave it a little juicy. Make sure the cooked corn is nice and hot still. If not warm it. 

Split the cooked rice between 2 large bowls - circular or oval.  Put a mound of meat in one quarter, the cooked corn in another quarter, the sliced avocados in another quarter and the Pico de Gallo in the last quarter.  If you like, you can add a dab of store bought salsa in the middle - I did. 

Other options - 
- For a spicier dish you could use hot salsa or crushed red pepper flakes. You could also dice a few jalapenos and cook them with the meat. 
- Toppings could include sliced ripe olives, jalapeno rings, a sprinkle of cheese or even a dab of sour cream or ranch dressing.