Chicken Taco Bowls

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Salsa, Prepared, Red, Store-Bought(454g)
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  Garlic(15g)
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  Beans, Black, Canned, Drained(425g)
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  Corn, Sweet, Frozen(227g)
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  Chili powder(15g)
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  Cumin, Ground(8g)
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  Oregano, Dried(3g)
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  Cayenne Pepper, Ground(1g)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Rice, White, Long-Grain(1440g)
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  Cheddar Cheese(227g)
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  Green Onion (Scallion)
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  ¼ cup water ($0.00)

Instructions

1. 1Cook the white rice according to package directions until tender and fluffy, about 15–20 minutes. Set aside and keep warm.
2. 2While the rice cooks, mince the fresh garlic and combine it in a bowl with the chili powder, ground cumin, dried oregano, and cayenne pepper.
3. 3Place the chicken breasts in a large pot or Dutch oven over medium-high heat. Add the red salsa, the spice mixture, ¼ cup water, and a pinch of salt and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
4. 4Remove the chicken from the pot and shred it with two forks until no large pieces remain. Return the shredded chicken to the pot.
5. 5Drain the canned black beans and add them to the pot along with the frozen corn. Stir well and simmer uncovered over medium heat for 5–7 minutes until the corn is heated through and flavors meld.
6. 6Taste the chicken mixture and adjust seasoning with salt and black pepper as needed.
7. 7Divide the cooked rice evenly into 6 airtight containers while hot. Top each container with an equal portion of the chicken and bean mixture (about 1 cup per bowl).
8. 8Allow the bowls to cool to room temperature, then seal the containers. Refrigerate until ready to serve. Top each bowl with shredded sharp cheddar and sliced green onions just before eating.