Taqueria Chicken Bowls
with Jasmine Rice, Corn Esquites, Sour Cream, Hot Sauce & Cilantro
Taqueria Chicken Bowls
Tender chicken bowls layered with jasmine rice, corn esquites, cool sour cream, hot sauce, and fresh cilantro for a vibrant, taco-inspired dinner.
Ingredients
For 2 servings
- 1.25 cup Brown Rice
- 10 ounce Chicken Breast Strips
- 1 unit Chicken Stock Concentrate
- 1 teaspoon Chili Powder
- 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
- 2 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time5m
Total Time20m
Calories780
Protein42g
Carbs75g
Fat34g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy CleanupSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream and cheese for unsweetened plant-based versions or skip them and add extra salsa or avocado for richness. For egg-free needs, this bowl is already a good fit; for less heat, use mild sauce and reduce the spicy seasoning.
What to serve with it
Serve with warm tortilla chips and a simple green salad to round out the spice and add crunch. A citrusy agua fresca or sparkling lime drink works well with the smoky, creamy flavors.
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