Taco Rice Bowl
Seasoned rice cooked in tomato juice with green chiles, layered over refried beans with chicken, cheese, and salsa.
MexicanChickenEasy25 minBy Northstar
Ingredients
Servings
6
- 2 cup uncooked rice
- 2 0.5 cup tomato juice
- 1 0.5 tsp taco seasoning mix
- 0.5 cup finely chopped onion
- 3 whole fresh tomatoes, chopped
- 4 oz canned chopped green chiles
- 6 cup cooked beans (two 15 oz cans)
- 0.5 tsp garlic salt
- 3 cup shredded lettuce
- 1 cup shredded cheese
- 2 cup salsa
- 3 cup cooked chicken, cubed
- 0.5 cup sour cream
Instructions
- 1
Cook rice using tomato juice instead of water, adding taco seasoning and onion to the liquid. Prepare per package directions.
- 2
Stir half the chopped tomatoes and the canned green chiles into cooked rice.
- 3
Season cooked beans with garlic salt and taco seasoning. Partially mash with a potato masher.
- 4
To serve: Spoon ½ to ¾ cup rice into a bowl. Add about ½ cup seasoned beans, shredded lettuce, cheese, and salsa. Top with cubed or sliced chicken. Garnish with cilantro, chives, and a dollop of sour cream.
Tags
mexicanbeanschickencasserolericetacobowl