Why Make This Recipe
Taco Rice Bowl is a delicious and easy meal that blends the flavors of tacos with a rice base. It’s perfect for busy weeknights or a quick lunch. This dish is not only tasty but also packed with protein and nutrients, thanks to ingredients like chicken, beans, and fresh vegetables. Plus, it’s customizable, so you can adapt it to your family’s preferences.
How to Make Taco Rice Bowl
Ingredients:
- 1 cup cooked rice
- 1 cup cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded lettuce
- 1/2 cup shredded cheese
- 1 tablespoon taco seasoning
- Sour cream, for serving
- Fresh cilantro, for garnish
Directions:
- In a large bowl, mix the cooked rice with the taco seasoning.
- In individual serving bowls, layer the seasoned rice, shredded chicken, black beans, corn, diced tomatoes, and avocado.
- Top each bowl with shredded lettuce, cheese, and a dollop of sour cream.
- Garnish with fresh cilantro and serve immediately.
How to Serve Taco Rice Bowl
Serve the Taco Rice Bowl warm for the best flavor. You can set up a serve-yourself station with all the ingredients so everyone can build their bowl just the way they like it. This way, each person can add more or less of their favorite toppings.
How to Store Taco Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep each ingredient separate if possible, to maintain freshness. You can enjoy the leftovers within 3-4 days. For longer storage, you can freeze the cooked rice and chicken separately.
Tips to Make Taco Rice Bowl
- Use leftover chicken or rotisserie chicken to save time.
- Add your favorite vegetables like bell peppers or jalapeños for extra flavor.
- Try different types of cheese, like pepper jack or queso fresco, for a unique twist.
- Adjust the spice level by adding hot sauce or more taco seasoning if you like things spicy.
Variation
You can easily turn this Taco Rice Bowl into a vegetarian option by replacing the chicken with additional beans or lentils. You can also use quinoa instead of rice for a healthy alternative.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be a healthier option and works well in this recipe.
Can I make this ahead of time?
Yes, you can prepare the ingredients ahead of time and assemble the bowls just before serving.
Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free, but always check the labels to be sure.
Taco Rice Bowl
Ingredients
Main Ingredients
- 1 cup cooked rice
- 1 cup cooked chicken, shredded Use leftover or rotisserie chicken to save time.
- 1 can black beans, drained and rinsed Canned beans are a convenient option.
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 unit avocado, diced
- 1 cup shredded lettuce
- 1/2 cup shredded cheese Try different types of cheese for variety.
- 1 tablespoon taco seasoning Adjust based on spice preference.
- to taste unit sour cream, for serving
- to taste unit fresh cilantro, for garnish
Instructions
Preparation
- In a large bowl, mix the cooked rice with the taco seasoning.
Assembly
- In individual serving bowls, layer the seasoned rice, shredded chicken, black beans, corn, diced tomatoes, and avocado.
- Top each bowl with shredded lettuce, cheese, and a dollop of sour cream.
- Garnish with fresh cilantro and serve immediately.