Taco Rice Bowl
A simple and tasty meal that combines protein, veggies, and spices for a filling and customizable dish perfect for busy nights.
Ingredients
For the Rice
- 1 cup rice Cook according to package instructions.
For the Taco Mixture
- 1 lb ground chicken (or beef) Can substitute with ground turkey or plant-based meat.
- 1 can black beans, drained and rinsed Can also use canned black beans.
- 1 cup corn, frozen or canned Fresh corn can also be used.
- 1 cup diced tomatoes Canned diced tomatoes work well.
- 1 packet taco seasoning Use gluten-free seasoning if necessary.
Toppings
- 1 cup shredded cheese Cheddar or Mexican blend cheese.
- 1 whole avocado, diced Adds creaminess.
- 1/2 cup sour cream For serving.
- to taste Fresh cilantro, for garnish Optional but recommended.
Instructions
Preparation
- Cook rice according to package instructions.
- In a large skillet, cook ground chicken over medium heat until browned.
- Stir in taco seasoning, black beans, corn, and diced tomatoes. Cook for an additional 5 minutes.
- Serve the cooked mixture over rice.
- Top with cheese, avocado, sour cream, and cilantro.
Notes
Store leftovers in an airtight container in the fridge for about 3 days or freeze for up to a month. Reheat thoroughly before serving. For additional flavor, consider adding extra hot sauce or lime.