Friday, May 1, 2015

Healthy Chicken Taco Rice Bowl

Nothing better than a healthy bowl of goodness. Everyone will be asking for seconds. If you are not a fan of brown rice, now worries! The flavor covers up the taste of the brown rice. So with out knowing you are eating healthier. 

This is so easy to make and so delicious! It can be ready in 25 minutes! Like a burrito bowl you can definitely load it up with any toppings you want. So good! Will be a regular in my rotation, for sure.

1 Tbsp canola oil, plus an extra drizzle for cooking the rice
1 - 1.5 lbs lean ground chicken
½ yellow onion, diced
1½ cups uncooked instant brown rice
1 tsp cumin
½ tsp salt
½ tsp garlic powder
½ tsp chili powder
2 cups low sodium chicken broth
1 (14.5 oz) jar salsa
1 cup corn kernels
1 can black beans, drained and rinsed
1 medium size tomato, diced
1 green onion, chopped
1 Tbsp fresh cilantro
avocado, peeled and diced (add to each bowl when serving)
¾ cup shredded sharp cheddar cheese (sprinkle on top when serving)

  1. Add oil to a large skillet on high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken is no longer pink and the onion is translucent.
  2. Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
  3. Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
  4. Taste the rice and adjust seasoning to your liking. Add tomato, green onion and cilantro, mix it all together, cover about 2 minutes. Sprinkle with cheese and avocado each bowl. Serve and enjoy!

Serves: 4

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