Taco Rice Bowl
A quick Taco Rice Bowl featuring seasoned protein, fresh veggies, and creamy avocado.
Equipment
- Skillet
- microwave
- steamer
Ingredients
Base Ingredients
- 1 cup cooked rice warm and fluffy
- 1 cup cooked protein shredded chicken or black beans
- 0.5 cup canned black beans rinsed
- 1 cup corn Frozen, thawed works great.
- 0.5 cup diced tomatoes
- 0.5 cup shredded cheese
- 1 whole ripe avocado cut into chunks
- 0.25 cup salsa Adjust to taste.
- 2 tablespoons taco seasoning To flavor the main protein.
- to taste salt and pepper
- handful cilantro For garnish.
Instructions
Cooking
- Heat a skillet and toss in the cooked chicken or black beans.
- Sprinkle in the taco seasoning with a splash of water and let it sizzle until the flavors bloom.
- Microwave or steam the corn if it's frozen and warm the rice if it’s cooled.
- Ensure everything is hot and slightly saucy before assembling.
Assembly
- Spoon rice into a bowl.
- Top with the seasoned protein, then scatter the extra black beans, corn, and tomatoes.
- Add cheese, salsa, and diced avocado.
- Finish with cilantro on top.
- A squeeze of lime would be a lovely addition if available.
Notes
Pack components separately (rice, protein, and toppings) to keep avocado and salsa fresh. Consume within a day if assembled to maintain texture. Pre-cooked rotisserie chicken can save you time. For variations, try adding pickled onions, hot sauce, or Greek yogurt instead of cheese.
Nutrition
Serving: 1bowlCalories: 500kcal
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