Spiced Chicken Taco Bowl Recipe
Kick up that familiar combo of rice and beans by adding chili- and cumin-rubbed chicken, sweet corn and Marzetti® Southwest Ranch Veggie Dip.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whatsfordinner.com.
Cooking tools:
- Saucepan
- Skillet
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Can opener
- Colander
- Spatula
- Serving bowl
Ingredients
- 3 cups cooked white or brown rice, cooked
- 1 tablespoon oil
- 2 boneless, skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt
- pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, defrosted
- 1 avocado, diced and sliced
- 1 cup cherry tomatoes, diced
- 1/4 cup cilantro, chopped for garnish
- 1/4 cup Tortilla Strips for garnish
- 1/4 cup Marzetti® Southwest Ranch Veggie Dip
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