Description
Welcome, food enthusiasts! If you’re on the hunt for a quick, delicious meal that combines the best of American and Mexican flavors, thisChicken Taco Poblano Rice Bowlsrecipe is just for you. It’s a great way to spice up your weekly menu while ensuring a balanced and satisfying meal. Let’s dive into making this comforting bowl that’s perfect for lunch or dinner!
Ingredients
- Taco Seasoning Mix:
- Optional Add-ons:
- For more creative chicken recipes, consider exploring thisdelicious chicken jerusalem recipe.
Instructions
- Dice the chicken into 1/2-inch cubes. Combine the taco seasoning ingredients in a small bowl and set aside.
- Set aside 3 tablespoons of the diced red onion for the pico de gallo. Combine with the diced tomato, 1/4 cup cilantro, 2 teaspoons of lime juice, and 1/4 teaspoon salt in a small bowl. Mix well and set aside.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken cubes and cook for 2-3 minutes until they start to brown.
- Add the remaining diced onion, poblano pepper, and prepared taco seasoning. Cook for an additional 2-3 minutes until the vegetables soften.
- Add 1/2 cup of water and the corn kernels to the skillet. Stir to combine and cook for another 1-2 minutes. Remove from heat.
- Divide the heated brown rice among four bowls. Top each with the cooked chicken mixture, cheese, and a spoonful of pico de gallo. Add a dollop of sour cream or Greek yogurt, if desired.
Notes
Use fresh, organic chickenfor the best flavor and tenderness.
If you prefer a spicier kick, add diced jalapenos or extra chili powder to the taco seasoning.
This recipe is flexible—swap out brown rice for quinoa or cauliflower rice for a low-carb option.