Taqueria Chicken Bowls
with Brown Rice, Corn Esquites, Sour Cream, Hot Sauce & Cilantro
Taqueria Chicken Bowls
A vibrant chicken bowl with brown rice, sweet corn esquites, cool sour cream, hot sauce, and fresh cilantro for a bold, satisfying Tex-Mex meal.
Ingredients
For 2 servings
- 1.25 cup Brown Rice
- 1 unit Chicken Stock Concentrate
- 1 teaspoon Chili Powder
- 10 ounce Chopped Chicken Breast
- ¼ ounce Cilantro
- 1 unit Corn
- 1 teaspoon Hot Sauce
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- ¼ cup Monterey Jack Cheese
- 3 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time5m
Total Time20m
Calories900
Protein47g
Carbs93g
Fat36g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy PrepEasy CleanupSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For a dairy-free bowl, swap the sour cream and cheese for avocado or a plant-based crema. If you avoid eggs, use extra lime juice and a little yogurt-style vegan dressing in place of the mayonnaise-based element.
What to serve with it
Serve with tortilla chips and guacamole for extra crunch, or add a simple black bean salad to make the bowl feel more filling. A chilled agua fresca or lime soda also balances the spice well.
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