It is human nature to want to take shortcuts. In some areas of life, shortcuts can lead to disastrous results (never try to take shortcuts with your taxes, for example). But in cooking, shortcuts can be a lifesaver!
One of my favorite ways to make meals easier is to batch-cook rice. If you cook between 2-3 cups of rice on one day, you’ll have enough for a couple of day’s dinner and lunch meals.
This recipe was born on a day in which I had leftover rice, but I was actually craving tacos. I know… taco bowls are not a new invention. Still, I hope you enjoy my take on this dish that is nutritious and delicious.
For the chicken (makes enough for 4 bowls)
- 1 lb ground chicken
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp oregano
- 2 tsp taco seasoning
- 1 tsp paprika
- 1 tbsp avocado oil
For each bowl
- 1 cup fresh baby spinach
- 1/2 cup diced bell peppers
- 1/4 avocado, diced
- 1 cup brown rice
- 1/2 cup yellow corn (can used canned or frozen/defrosted)
- 1 tbsp sour cream
- Heat avocado oil in a skillet. Add chicken, onion, and spices, mixing well.
- Once chicken is halfway cooked (about 10 minutes), add in garlic and stir well.
- Cook chicken until slightly browned.
- Assemble bowls, each with about one-fourth of the chicken.
- Top with a dollop of sour cream. Serve with salsa.