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why make this recipe
Taco Rice Bowl is a fun and tasty dish that combines the heartiness of rice with the delightful flavors of a taco. It is simple to make and perfect for a quick weeknight dinner or a pleasing lunch. This recipe is versatile, allowing you to use leftover ingredients or customize it to fit your taste. Whether you are feeding a family or just want a satisfying meal for yourself, this bowl will hit the spot.
how to make Taco Rice Bowl
Ingredients:
- 1 cup cooked rice
- 1 cup cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup salsa
- 1 tablespoon taco seasoning
- Fresh cilantro for garnish
Directions:
- In a large bowl, combine cooked rice, shredded chicken, black beans, corn, and diced tomatoes.
- Sprinkle taco seasoning over the mixture and stir until well combined.
- Serve the mixture in bowls, topped with diced avocado, shredded cheese, and salsa.
- Garnish with fresh cilantro. Enjoy your Taco Rice Bowl!
how to serve Taco Rice Bowl
Serve the Taco Rice Bowl warm in individual bowls. You can add extra toppings like sour cream or jalapeños for even more flavor. It makes a great meal on its own or can be paired with tortilla chips on the side for crunch.
how to store Taco Rice Bowl
If you have leftovers, store the Taco Rice Bowl in an airtight container in the fridge. It will keep well for about 2-3 days. When you are ready to eat it again, you can microwave it until heated through. If needed, you can add a little water or additional salsa to loosen up the rice when reheating.
tips to make Taco Rice Bowl
- Feel free to use brown rice instead of white rice for a healthier option.
- Try using ground turkey, beef, or tofu instead of chicken for different protein options.
- Add your favorite vegetables, such as bell peppers or onions, for extra nutrition and flavor.
- Adjust the seasoning to your taste; if you want it spicy, add more taco seasoning or some hot sauce.
variation
You can make a vegetarian version of the Taco Rice Bowl by omitting the chicken and adding more beans or sautéed vegetables. Another variation is using quinoa or cauliflower rice instead of regular rice for a low-carb option.
FAQs
Can I use leftover rice for this recipe?
Yes, leftover rice works great! Just make sure it’s heated through before mixing it with the other ingredients.
Can I freeze the Taco Rice Bowl?
You can freeze the components separately, but once mixed, it may not have the best texture after thawing. It’s best to store and freeze them in individual parts.
What can I use instead of black beans?
You can use pinto beans or kidney beans as a substitute for black beans, or even skip the beans altogether if you don’t like them.
Taco Rice Bowl
A fun and tasty dish that combines the heartiness of rice with delightful taco flavors, perfect for a quick dinner or satisfying lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 cup cooked rice
- 1 cup cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup salsa
- 1 tablespoon taco seasoning
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine cooked rice, shredded chicken, black beans, corn, and diced tomatoes.
- Sprinkle taco seasoning over the mixture and stir until well combined.
- Serve the mixture in bowls, topped with diced avocado, shredded cheese, and salsa.
- Garnish with fresh cilantro. Enjoy your Taco Rice Bowl!
Notes
Feel free to customize the recipe by using brown rice, different proteins, or adding your favorite vegetables. Store leftovers in an airtight container for 2-3 days.