Description
A quick and flavorful taco rice bowl that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
- 1 cup rice (white, brown, or your favorite short grain)
- 1 lb chicken or vegetarian protein (tofu, tempeh, or plant-based crumbles)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a melty combo)
- 1 avocado, diced
- 1 packet taco seasoning
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and keep it warm.
- In a skillet, cook the chicken until browned. Add taco seasoning and a splash of water; let simmer for a few minutes.
- In a large bowl, combine the cooked rice, seasoned chicken, black beans, corn, and diced tomatoes. Toss gently.
- Season with salt and pepper to taste. Adjust seasoning if needed.
- Serve in bowls, topped with cheese, diced avocado, and fresh cilantro.
Notes
Feel free to customize with different proteins or toppings based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco, rice bowl, quick meal, weeknight dinner, easy recipe