Crispy Taco Rice Bowls
Spiced chicken, black beans and crisped rice layered into a loaded taco bowl with avocado and lime.
All the pleasure of taco night without the assembly line. The rice gets pressed into a hot pan until the bottom crisps, which gives the bowl a crunchy base that holds up under salsa. Everything else is a matter of stacking.
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How to make Crispy Taco Rice Bowls
Ingredients
Quantities scale automatically. Cooking times stay the same.
Spiced chicken
Bowls
Equipment
- Large non-stick or cast-iron skillet
- Mixing bowl
Method
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1
Season the chicken
Toss the chicken with the chilli powder, cumin, smoked paprika, garlic powder and salt until every piece is coated.
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2
Sear it hard
Heat the oil in a large skillet over medium-high. Add the chicken in a single layer and let it sit undisturbed for 4 minutes to brown, then stir and cook 3-4 minutes more until cooked through. Move it to a plate.
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3
Crisp the rice
In the same pan, add the rice and press it into an even layer. Leave it for 4-5 minutes without stirring, until the underside is golden and crunchy.
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4
Warm the beans and corn
Fold the black beans and corn through the rice and cook 2 minutes more, just to heat them and pick up the pan spices.
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5
Build the bowls
Divide the crispy rice mixture between four bowls. Top with the chicken, avocado, salsa and cheese.
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6
Finish
Scatter over coriander and serve with lime wedges to squeeze at the table.
Cook’s tips
- Day-old refrigerated rice crisps far better than fresh; the drier grains fry instead of steaming.
- Resist stirring the rice while it crisps. The crust only forms if the grains stay in contact with the pan.
- Cast iron gives the best crust, but any heavy skillet works if you get it properly hot first.
Variations
- Use seasoned ground beef, chorizo or crumbled tofu in place of the chicken.
- Add pickled red onions and a drizzle of chipotle mayo for a sharper, smokier bowl.
- Swap the rice for cauliflower rice to cut the carbs, though it will not crisp the same way.
Storage and make-ahead
Store the components separately for up to 4 days and assemble fresh. The rice re-crisps well in a hot dry pan; add the avocado only at serving.
Nutrition per serving
| Calories | 615 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 62 g |
| Fat | 24 g |
| Fibre | 12 g |
| Sugar | 4 g |
| Sodium | 690 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
