15 Minute Chicken Taco Bowl

Ingredients

• ½ Cup of Uncooked Rice (Short Grain Preferred)

• 8oz Cooked rotisserie chicken

• 3-4 roma tomatoes

• 2 tbsp minced red onion

• 1 Jalapeño

• 2 TBSp sour cream

• 1 lime

• 1 TBSP taco seasoning of choice.

• 1 Cup Chicken Stock (Optional)

• Cheese Optional

• Cilantro Optional

Preparation

1. Wash and Cook Rice: Wash rice under water until it runs clear. Cook rice according to the package using a stove or rice cooker. You can do water, but if you have stock I'd recommend using that to add a bit more flavor. Once rice is done, if you have cilantro and lime, add the lime zest and a squeeze of lime juice. Add a pinch of cilantro and incorporate.

2. Prep ingredients. Preheat pan on stove. Mince jalapeno, mince red onion, dice tomatoes. If you have a lime, zest and juice the lime. If you just have lime juice, that's okay too, that's what I had here.

3. Make Pico and Crema: to a small bowl, add tomatoes, diced onion, and as much minced jalapeno as desired. Season with salt and pepper to taste. If you have fresh or dried cilantro, you can use some in here to taste. In another small bowl, mix together sour cream, a squeeze of lime juice, and season with salt and pepper.

4. Cook Chicken: In a pre-heated pan add a drizzle of oil, the chicken, and taco seasoning to taste. Mix around and allow chicken to reheat. Add a couple tbsp of water or chicken stock if the pan gets too hot or chicken starts to sear/stick.

5. Plate and Serve: Add rice, chicken, and pico to a tall-sided bowl top with your lime cream. If desired, add cheese, cilantro for garnish.

Tips and Best Practices

• If you don't have limes or fresh cilantro, lime juice and dried cilantro is okay. Sometimes I don't have ingredients and that's okay!

• Add a hot sauce to this as well if you enjoy spice!