Taco Bowls

If you or your family are tired of the same old tacos, change things up with our recipe for Taco Bowls. Our recipe uses brown rice, and gives you a full serving of veggies so it's not o...

Directions

Heat 2 cups water and 1/2 cup salsa in a 2-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is done.

While the rice is cooking, heat the oil in a 12-inch skillet over medium-high heat.  Add the turkey and cook until well browned, stirring often to separate meat.  Pour off any fat.  Add the remaining 3/4 cup water and the taco seasoning and cook until the mixture is thickened.  Add 1/2 cup salsa and cook until the mixture is hot.

Divide the rice among 6 bowls.  Top with the turkey mixture, lettuce, tomatoes, avocado, beans and cheese.  Drizzle with the remaining salsa.

Ingredients

2.75 cups water
1 jar (16 ounces) Pace® Chunky Salsa
1.25 cups uncooked converted (parboiled) long grain brown rice
1 tablespoon vegetable oil
1 pound ground turkey, ground beef or diced skinless, boneless chicken breasts
1 package (about 1 ounce) reduced sodium taco seasoning mix
3 cups shredded lettuce
1.5 cups quartered grape tomatoes
1 avocado, pitted, peeled and sliced
1 can (about 15 ounces) kidney beans, rinsed and drained
6 tablespoons shredded Mexican blend cheese

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