Sometimes all I want for lunch or dinner is a nice big bowl of something filling, fresh and oh so yummy. When I’m in that kinda mood I can’t help but reach for one of these bad boys. This dish consists of rice topped with mexican spiced chicken (or beef), salsa, cheese, avocado and a big helping of salad, and boy can it just brighten my day. I’ve made this with chicken and beef and they’re both equally delicious, you can also change it up by adding different salad, salsa, mexican seasoning or you could even replace the rice with some quinoa and turn it into a scrumptious salad.
If I’ve made nachos recently – I’ll upload a recipe soon – then I’m sure to have a mug of cheese sauce sitting in my fridge, just begging to be used. I’m not saying you have to make it, grated cheddar works just as fine, but if you do have any nacho cheese sauce then by all means smother that chicken in it. Go crazy, I won’t judge.
I don’t know if this is a dish in excess, it certainly doesn’t feel like it, but the total list of ingredients include: Chicken (or beef), rice, salsa, nacho cheese sauce, sour cream, lettuce, pico di gallo and lime. PHEW! I add these all in moderation and it makes a seriously fresh and tasty dish. It’s super easy too, all you need are the fresh ingredients, some rice and chicken and the ability to plop things in a bowl. I would definitely recommend this dish if you have to feed a lot of people as the individual ingredients are really quite cheap. Enough of my chatting, let’s get to it!
In a pan add a tsp of oil and a half cup of rotisserie chicken or ground beef per person. Add some mexican seasoning (I used taco), look at the packet for recommendations on how much to add. Usually the packet will also say to add a little water. Let it the chicken cook until it’s heated through or the beef has browned.
As your meat is heating, get started on cooking some rice or reheating it, you want about 1 cup of cooked rice per person.
When your rice is heated/finished cooking add one cup to a wide bowl, putting it to one side.
When your meat is heated/finished cooking add half a cup on top of the rice. Spoon as much salsa and melted cheese as you want on your meat plus sour cream if wanted. Grab a big handful of mixed salad greens and put it in the bowl. If you want to make some pico di gallo just chop some tomatoes (1/2 cup), red onions (1/4-1/8 cup) and a handful of coriander. Give it a good stir and a squeeze of fresh lime juice. If you forgot to buy these ingredients OR you only have some cherry tomatoes, just give them a chop and add to the lettuce.
DONE! How easy, doesn’t it look delicious too? Smells great, looks great and oh boy does it taste great!
Taco bowl Ingredients
– 1 tsp oil, per person
– 1/2 cup cooked shredded chicken or ground beef, per person
– 1 cup cooked rice, per person
– Grated cheese (or if your lucky use some nacho cheese sauce)
– Sour cream
– Mixed salad greens
– Tomatoes, chopped
– Mexican seasoning packet, such as taco spice
* Pico di gallo recipe below
Heat the oil in a pan and add your chosen meat. Add the taco spice, see packet instructions on how much to add, plus if it needs water. Cook over medium heat until heated through.
Prepare some rice or reheat rice.
Arrange the ingredients in a bowl: 1 cup cooked rice to one side, 1/2 cup seasoned meat on top of the rice. Salsa, cheese and sour cream on top of the meat to desired quantities. Add the salad greens to the other half and top with tomatoes or pico di gallo (see below).
Pico di gallo Ingredients
– 1/2 cup tomatoes, chopped
– 1/4-1/8 cup red onion, diced
– handful of coriander leaves, finely chopped
– fresh lime juice
Add all the ingredients to a bowl, mix well and squeeze fresh lime on top. Mix thoroughly.