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Chicken Taco Bowls with Microwave Rice on a plate
Stroller Envy

Chicken Taco Bowls with Microwave Rice

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 teaspoons taco seasoning
  • 1/4 cup water
  • 2 pouches cooked microwave rice 8.8 ounces each
  • 15 oz canned black beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded romaine
  • 1 avocado diced
  • 1/2 cup shredded cheddar
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 tablespoon lime juice

Method
 

  1. Heat chicken with taco seasoning and water in a covered skillet over medium-low heat, stirring occasionally, until 165°F, about 5–7 minutes.
  2. Heat rice according to the package. Microwave beans and corn in a covered microwave-safe bowl with 1 tablespoon water for 3–4 minutes, stirring, until hot throughout.
  3. Mix sour cream and lime juice. Divide rice, chicken, beans and corn among 4 bowls; add romaine, avocado, cheddar, salsa and lime cream.

Notes

Equipment: large skillet, microwave-safe bowl, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.