Taco Rice Bowl
A delicious and easy meal that combines the flavors of tacos with a rice base, perfect for busy nights or quick lunches.
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.
Notes
Serve warm and consider setting up a serve-yourself station for easy customization. Store leftovers in an airtight container in the refrigerator for 3-4 days; separate ingredients if possible. For longer storage, freeze rice and chicken separately. Vegetarian option: Replace chicken with additional beans or quinoa.