One Pot Chicken Taco Bowls
Ingredients
- 2 packets Reduced-sodium taco seasoning mix 2 packets
- 3 cloves Garlic fresh, 3 cloves
- 540 g White rice uncooked, 540 g ~2-2.5 cups
- 48 oz Chicken breast 48 oz (3 lbs)
- 2 tbsp Olive oil 2 tbsp
- 1 large Onion 1 large Chopped
- 3 large Bell peppers yellow and red, 2-3 large
- 2 cans Black beans canned, drained, 2 cans
- 2 cans Tomato raw, 2 large or two cans of diced tomatoes
- 28 oz Red enchilada sauce store-bought, 2 cans or 1 large can
- 5 cups Chicken broth ready-to-serve, 5 cups
- 2 cans Corn canned, drained, 2 cans
- 12 oz Fat-free shredded mozzarella cheese 12 oz
- 1 Bunch bunch cilantro
Instructions
- Cook rice according to package directions. Use broth in place of water. Set aside to cool.
- Season chicken with taco seasoning.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add garlic, onion, and bell peppers. Cook for 2–3 minutes until the onion starts to brown.
- Add chicken and cook for 3–5 minutes until lightly seared.
- Stir in cooked rice, black beans, tomatoes, enchilada sauce, taco seasoning, corn, and chicken broth. Mix well. (Add in last remaining cup of broth here)
- Bring to a light simmer, reduce heat to low-medium, cover, and cook for 8–10 minutes.
- Remove the lid, stir, and season to taste with salt and pepper.
- Add in the cooked recipe and mix well.
- Cook for another 5- 10 minutes to make sure the rice and chicken are cooked.
- Serve with a serving of shredded cheese and cilantro.
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Disclaimer
Remember: this post is for informational purposes only and may not be the best fit for you and your personal situation. It shall not be construed as medical advice. The information and education provided here is not intended or implied to supplement or replace professional medical treatment, advice, and/or diagnosis. Always check with your own physician or medical professional before trying or implementing any information read here.