Loaded Taco Bowls

Ingredients

1 cup cooked Riceland Boil-in-Bag Brown Rice
1 Tablespoon Riceland Rice Bran Oil
2 green onions, thinly sliced, white and green parts separated
1 clove garlic, finely minced
1/2 red bell pepper, diced
1/3 cup chopped red onion
1/2 cup fresh or frozen corn kernels
2-4 teaspoons prepared taco seasoning, divided use
1/3 cup chopped cilantro
1-2 teaspoons freshly cracked black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1 cup drained and rinsed black beans
1 rotisserie chicken breast, skinned and cubed
1/2 cup halved cherry or grape tomatoes
2 Tablespoons roasted and salted pepitas
1/4 cup Mexican Crema Sour Cream*

Optional Garnishes

Sliced fresh jalapeño or Serrano
Thinly sliced green onion stems
Chopped avocado
Lime wedges
Taco sauce
Salsa or pico de gallo
Shredded Mexican Fiesta Cheese Blend, if desired.

Preparation

1. Prepare rice according to package directions. Set aside 1 cup and store remainder for later use.
2. In a large skillet, heat oil over medium-high heat.
3. Cook white parts of green onions, garlic, bell pepper and red onion until just tender, about 3-4 minutes.
4. Stir in corn, 2 teaspoons taco seasoning, black pepper, salt and cumin and cook 2-3 minutes longer.
5. Reduce heat to medium and stir in black beans, cubed chicken, tomatoes. Mix 2 teaspoons taco seasoning with 1/3 cup water. Pour over chicken mixture and warm thoroughly. Remove from heat. Taste for seasoning and adjust as needed.
6. Divide rice between 2 bowls and top with chicken mixture. Sprinkle cilantro over all and dollop with Mexican Crema Sour Cream.
7. Garnish with green onions, tomatoes, pepitas and jalapeño slices as desired.
8. Serve with lime wedges, taco sauce, salsa or pico de gallo and shredded cheese, if desired.

Note: If desired, stir 1/2 - 1 teaspoon taco seasoning into the crema.