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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 533 Calories

Ingredients

• 6 (8 inch) flour tortillas
• 1 avocado - peeled, pitted and sliced
• ½ cup shredded Mexican blend cheese
• 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
• 2 jalapeno peppers, thinly sliced
• ½ cup avocado ranch dressing, or to taste

Recipe Instructions

Step 1

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

Step 2

Prepare rice according to package directions.

Step 3

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

Step 4

Prepare chicken strips according to package directions.

Step 5

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.