Recipe For Cooking Taco Rice Bowl

Toaster Oven Casseroles :: Poultry Casseroles

Taco Rice Bowl

1 to 3 C. uncooked rice *
About 2 1/2 C. tomato juice
1 to 4 tea. taco seasoning mix
1/2 C. finely chopped onion (or 1 to 2 Tbsp. dry)
2 or 3 fresh tomatoes, depending on size
1 (4 oz.) can chopped green chiles
6 C. cooked beans (two 15 oz. cans)
1/2 tea. garlic salt
2 to 3 C. shredded lettuce
1 C. shredded cheese
2 to 3 C. salsa, to taste
3 C. cooked cubed chicken
Cilantro, for garnish
Chives or green onions, for garnish
Sour cream

Substitute tomato juice for water on rice pkg. directions. Measure enough rice and tomato juice for 6 servings. Add 1 1/2 tea. taco seasoning and the onion to tomato juice. Prepare rice following pkg. directions.

Chop tomatoes. Stir half the tomatoes and the canned chiles into rice.

Season cooked beans to taste with garlic salt, and taco seasoning. Use a potato masher to partially mash beans (may substitute refried beans, if desired - thin to desired consistency with water).

Spoon 1/2 to 3/4 C. rice in bottom of bowl. Add about 1/2 C. seasoned beans, shredded lettuce, cheese, and salsa. Top with cubed or sliced cooked chicken. Garnish with sprigs of cilantro, chives and a dollop of sour cream.

* May use min., short grain or long grain rice. Measure enough rice for 6 servings.