Chicken Taco Bowls with Pinto Beans and Rice

Chicken Taco Bowls with Pinto Beans and Rice Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN’S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 20 mins

    TOTAL : 25 mins

    SERVING : 6

    YIELD : 6 taco bowls

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.

  • Prepare chicken strips according to package directions.

  • Prepare rice according to package directions.

  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Per Serving: 533 calories; protein 25.6g; carbohydrates 48.4g; fat 26.4g; cholesterol 56.4mg; sodium 1225.3mg. If taco bowls are not readily available you can make your own tostada shells or to save time use prepared tostada shells.