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Taco Rice Bowl

A quick and easy Taco Rice Bowl that’s creamy, zesty, and perfect for Taco Tuesday any night of the week, customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked rice
  • 1 lb ground chicken (or any protein of choice)
  • 1 can black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 cup diced tomatoes
  • 1 packet taco seasoning
Optional Toppings
  • 1 cup shredded cheese Optional
  • sour cream Optional
  • chopped cilantro Optional
  • sliced jalapeños Optional

Method
 

Preparation
  1. In a skillet, cook the ground chicken over medium heat until browned.
  2. Stir in the taco seasoning and mix well.
  3. In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, and seasoned chicken.
  4. Mix everything until well combined.
  5. Serve in bowls and top with cheese, sour cream, cilantro, and jalapeños as desired.

Notes

This Taco Rice Bowl keeps well in the fridge for up to 3 days and can be frozen for up to 2 months. Let the flavors mingle by allowing it to sit for a few minutes after mixing before serving.