Steps to Make Korean Fried Chicken Rice Bowl Calories

Chicken Taco Bowls With Pinto Beans And Rice

Then add some shredded korean chicken, kimchi, and cooked spinach and.

Recipe Summary 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 | Korean Fried Chicken Rice Bowl Calories

6 (8 inch) flour tortillas

1 (18 ounce) package cooked chicken breast strips

1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice

2 cups prepared pico de gallo

½ cup shredded Mexican blend cheese

1 avocado - peeled, pitted and sliced

2 jalapeno peppers, thinly sliced

½ cup avocado ranch dressing, or to taste

Directions

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

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.

If taco bowls are not readily available you can make your own tostada shells or to save time use prepared tostada shells.

Info | Korean Fried Chicken Rice Bowl Calories

prep: 5 mins cook: 20 mins total: 25 mins Servings: 6 Yield: 6 taco bowls

TAG : Chicken Taco Bowls With Pinto Beans And Rice

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