15-Minute Rotisserie Chicken Taco Bowls
Warm taco-seasoned rotisserie chicken, fluffy brown rice, and savory black beans topped with melty cheddar and fresh, crisp veggies.
Ingredients
- 2 cup instant brown rice
- 2.5 cup shredded rotisserie chicken · fully cooked
- 0.625 oz taco seasoning mix · half of a 1.25-ounce packet
- 1/4 cup water
- 15 oz black beans · one can, rinsed and drained
- 1 cup shredded cheddar cheese
- sweet corn · optional topping
- pico de gallo or salsa · optional topping
- avocado · sliced; optional topping
- romaine lettuce · thinly sliced; optional topping
- plain Greek yogurt · optional topping
- fresh cilantro · optional topping
- lime wedges · optional topping
Directions
- 1
Cook the rice
Cook the instant brown rice according to the package directions. Keep it warm while you prepare the chicken.
- 2
Warm the chicken
While the rice cooks, place the shredded rotisserie chicken and taco seasoning in a skillet over medium-low heat. Stir in the water and cook until the chicken is hot and the water has been absorbed.
- 3
Prepare the toppings
While the rice and chicken heat, drain the beans and prepare any optional corn, pico de gallo or salsa, avocado, romaine, Greek yogurt, cilantro, and lime wedges you want to serve.
- 4
Assemble the bowls
Divide the warm rice among four bowls. Top evenly with the seasoned chicken, black beans, and 1/4 cup shredded cheddar per bowl. Finish with any prepared optional toppings and serve right away.
