Taco Bowls
If you or your family are tired of the same old tacos, change things up with our recipe for Taco Bowls. Our recipe uses brown rice, and gives you a full serving of veggies so it's not only easy, but it's a recipe that you can feel good about feeding to your family. We love the versatility of this quick dinner recipe. You can make it with chicken, turkey or beef. We used avocado, lettuce, tomato and kidney beans to complete the bowl, but feel free to customize these bowls with your
Ingredients
2.75 cups water
1 jar (16 ounces) Pace® Chunky Salsa
1.25 cups uncooked converted (parboiled) long grain brown rice
1 tablespoon vegetable oil
1 pound ground turkey, ground beef or diced skinless, boneless chicken breasts
1 package (about 1 ounce) reduced sodium taco seasoning mix
3 cups shredded lettuce
1.5 cups quartered grape tomatoes
1 avocado, pitted, peeled and sliced
1 can (about 15 ounces) kidney beans, rinsed and drained
6 tablespoons shredded Mexican blend cheese
1 jar (16 ounces) Pace® Chunky Salsa
1.25 cups uncooked converted (parboiled) long grain brown rice
1 tablespoon vegetable oil
1 pound ground turkey, ground beef or diced skinless, boneless chicken breasts
1 package (about 1 ounce) reduced sodium taco seasoning mix
3 cups shredded lettuce
1.5 cups quartered grape tomatoes
1 avocado, pitted, peeled and sliced
1 can (about 15 ounces) kidney beans, rinsed and drained
6 tablespoons shredded Mexican blend cheese
Instructions
Heat 2 cups water and 1/2 cup salsa in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is done.
While the rice is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook until well browned, stirring often to separate meat. Pour off any fat. Add the remaining 3/4 cup water and the taco seasoning and cook until the mixture is thickened. Add 1/2 cup salsa and cook until the mixture is hot.
Divide the rice among 6 bowls. Top with the turkey mixture, lettuce, tomatoes, avocado, beans and cheese. Drizzle with the remaining salsa.
While the rice is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook until well browned, stirring often to separate meat. Pour off any fat. Add the remaining 3/4 cup water and the taco seasoning and cook until the mixture is thickened. Add 1/2 cup salsa and cook until the mixture is hot.
Divide the rice among 6 bowls. Top with the turkey mixture, lettuce, tomatoes, avocado, beans and cheese. Drizzle with the remaining salsa.
Taco Bowls
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If you or your family are tired of the same old tacos, change things up with our recipe for Taco Bowls. Our recipe uses brown rice, and gives you a full serving of veggies so it's not only easy, but it's a recipe that you can feel good about feeding to your family. We love the versatility of this quick dinner recipe. You can make it with chicken, turkey or beef. We used avocado, lettuce, tomato and kidney beans to complete the bowl, but feel free to customize these bowls with your
Instructions
Heat 2 cups water and 1/2 cup salsa in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is done.While the rice is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook until well browned, stirring often to separate meat. Pour off any fat. Add the remaining 3/4 cup water and the taco seasoning and cook until the mixture is thickened. Add 1/2 cup salsa and cook until the mixture is hot.Divide the rice among 6 bowls. Top with the turkey mixture, lettuce, tomatoes, avocado, beans and cheese. Drizzle with the remaining salsa.
Ingredients
2.75 cups water1 jar (16 ounces) Pace® Chunky Salsa1.25 cups uncooked converted (parboiled) long grain brown rice1 tablespoon vegetable oil1 pound ground turkey, ground beef or diced skinless, boneless chicken breasts1 package (about 1 ounce) reduced sodium taco seasoning mix3 cups shredded lettuce1.5 cups quartered grape tomatoes1 avocado, pitted, peeled and sliced1 can (about 15 ounces) kidney beans, rinsed and drained6 tablespoons shredded Mexican blend cheese
