Chicken Taco Bowl
Restaurant-inspired taco bowls with chicken, veggies and rice.
1 lb. boneless, skinless chicken breasts OR thighs, cut into 1 1/2-inch pieces
1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce
1 can (15.25 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 diced red bell pepper (1/2-inch pieces)
1 cup uncooked long grain white rice
Toppings: Lettuce, tomato, avocado, cilantro, sour cream, cheddar, green onion, hot sauce
To make Beef Taco Bowls, prepare as directed, except:
To make Two Bean Taco Bowls, prepare as directed except omit chicken and add 1 can (15 oz.) pinto beans, rinsed and drained, 1 can (14.5 oz.) diced tomatoes, not drained and increase rice to 1 1/4 cups.