These fast and straightforward Rooster Taco Poblano Rice Bowls are good for dinner or to make forward for meal prep! Made in a skillet, with diced rooster breast, poblano peppers, corn, pico de gallo and cheese.
Rooster Taco Poblano Rice Bowls
This wholesome rooster taco rice bowl recipe takes boring rooster breast and makes it thrilling with taco spices and veggies. They’re served over brown rice as an alternative of a tortillas. Nice for dinner or to make forward for meal prep. For extra Mexican-inspired bowl recipes, strive my Chipotle Rooster Bowls, Spicy Pork Brussels Bowls, Shrimp Fajita Bowls, and Quinoa Huevos Rancheros Bowls.
These rooster taco and rice bowls are prepared in underneath thirty minutes and are very family-friendly since they’re so customizable. Set out all of the toppings, and your loved ones members can skip any they don’t like. Plus, these bowls are nice for meal prep. You possibly can cook dinner the rooster, veggies, and rice forward of time after which assemble the bowls and prime with the pico de gallo, cheese, and bitter cream at time for supper. You may as well put the rooster and rice in a glass container and the toppings in one other one and take it with you for a simple lunch.
The right way to Make Taco Seasoning from Scratch
I season the rooster with my home made taco seasoning mix. In fact, you could possibly purchase it, however it’s tremendous easy to make home made taco seasoning with spices you most likely have already got. And making it your self is much less processed, and you’ll management the quantity of sodium. All you must do is combine all of the spices under in a small bowl:
- garlic powder
- cumin
- kosher salt
- chili powder
- candy paprika
- dried oregano
The right way to Make Pico de Gallo from Scratch
Pico de gallo is a contemporary tomato salsa that’s good on prime of tacos, chips, and a lot extra. To make pico de gallo from scratch, mix chopped tomatoes, onion, and cilantro and season with lime juice and salt. You may as well add some chopped jalapeno for those who choose it spicy.
Rooster Taco Bowl Suggestions and Variations:
- Sub the rooster for steak or floor meat.
- Swap the poblano pepper for bell pepper or jalapeño to make it spicy.
- Add black beans for extra protein and fiber.
- Prime your bowl with sliced avocado or guacamole.
- Add some sizzling sauce or contemporary jalapenos for some additional spice.
- Swap out the brown rice for cauliflower rice for a low-carb bowl.
- Use my Cilantro Lime Rice or my cauliflower rice model as the bottom as an alternative of brown rice.
To Meal Prep: Divide rooster and rice into 4 meal-prep containers. Pack the pico de gallo and toppings in a separate container. Maintain coated and refrigerate as much as 4 days. To reheat, microwave in 30-second intervals till heated by.
Extra Rooster Taco Recipes You’ll Love:
- Gradual Cooker Rooster Tacos
- Crock Pot Rooster Taco Chili
- Rooster Taco Chili Stuffed Peppers
- Crock Pot Rooster and Black Bean Taco Salad
- Grilled Rooster Tacos with Lettuce Slaw, Avocado, and Cotija
Rooster Taco Poblano Rice Bowls
4.96 from
45 votes
8
Cals:
475
Protein:
40.5
Carbs:
52
Fats:
12
These fast and straightforward Rooster Taco Poblano Rice Bowls are good for dinner or to make forward for meal prep!
Course:
Dinner, Lunch
Delicacies:
American, Mexican
Prep:
10 minutes minutes
Cook dinner:
quarter-hour minutes
Whole:
25 minutes minutes
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Yield:
4 servings
Serving Dimension:
1 bowl 1x 2x 3x
Elements
- ▢ 1 1/4 kilos natural boneless skinless rooster breasts, reduce 1/2 inch cubes, from 3 small
- ▢ 2 teaspoons olive oil
- ▢ 1 medium crimson onion, peeled and diced
- ▢ 1/4 cup cilantro, minced plus extra for garnish
- ▢ 1 poblano pepper, seeded and diced
- ▢ 1 roma tomato, cored and diced
- ▢ 1 lime, halved
- ▢ taco seasoning, see under
- ▢ kosher salt
- ▢ 1 cup frozen or contemporary corn kernels
- ▢ 3 cups cooked brown rice, heated (use cauliflower rice for low-carb)
- ▢ 1/4 cup cheddar-jack cheese
- ▢ 1/4 cup 2% bitter cream or Greek yogurt, optionally available
Taco seasoning:
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon cumin
- ▢ 1 teaspoon kosher salt
- ▢ 1/2 teaspoon chili powder
- ▢ 1/2 teaspoon paprika
- ▢ 1/2 teaspoon oregano
Directions
- Cube the rooster into small items. Mix taco seasoning in a small bowl and put aside.
- To make the pico de gallo, set 3 tablespoons of the diced onion apart and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Put aside.
- Add oil to a big skillet over medium-high warmth. When sizzling, add the rooster and cook dinner till it begins to brown, 2 to three minutes.
- Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook dinner till it softens, 2 to three minutes. Add 1/2 cup water and corn. Cook dinner 1 to 2 minutes then take away from warmth.
- Divide rice in 4 bowls, prime with rooster, cheese, pico de gallo and optionally available bitter cream.
