Description
This chicken taco rice bowl features seasoned ground chicken, fluffy rice, black beans, and fresh toppings for a delicious weeknight dinner ready in just 35 minutes. It is a satisfying, customizable meal perfect for busy cooks.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- ¼ cup water
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups shredded romaine lettuce
- 1 cup diced fresh tomatoes
- 1 cup shredded cheddar cheese
- 1 ripe avocado, sliced
- ½ cup salsa
- ¼ cup sour cream
- Fresh cilantro leaves
- Lime wedges for serving
Instructions
- Rinse the rice under cold running water until the water runs clear. Add the rice to a medium pot with chicken broth, salt, and olive oil.
- Bring the rice to a boil over high heat. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid absorbs and the rice is fluffy.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the ground chicken to the hot skillet and cook for 5-8 minutes, breaking it into small bite-sized pieces with a wooden spoon, until no longer pink in the center.
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, lime juice, and water to create a taco seasoning paste.
- Lower the heat to medium-low, add the taco seasoning paste to the cooked chicken, and stir to coat evenly. Simmer for 3-5 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from heat and let it rest for 2 minutes.
- Fluff the cooked rice with a fork.
- While the chicken rests, warm the black beans in a small saucepan over medium heat for 3-4 minutes, and thaw the corn in the microwave for 1 minute.
- To assemble each bowl, layer rice at the bottom, then add portions of seasoned chicken, black beans, corn, shredded lettuce, diced tomatoes, and shredded cheese.
- Top each bowl with avocado slices, a dollop of salsa, a spoonful of sour cream, and fresh cilantro leaves.
- Serve immediately with lime wedges on the side.
Notes
- Rinse the rice thoroughly before cooking to remove excess starch and ensure fluffy, separate grains.
- Cook the ground chicken over medium-high heat without stirring too much at first to develop a nice brown crust before breaking it into smaller pieces.
- Make your own taco seasoning paste with fresh lime juice instead of using packaged seasoning for better flavor control and no added preservatives.
- Let the seasoned chicken simmer with the spice paste for a few minutes so the flavors meld and the liquid reduces to coat the meat.
- Set up a taco bowl bar with all the toppings in separate bowls so everyone can customize their own bowl.
- Store cooked components separately in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Mexican-inspired