START TO FINISH 35 minutes
Makes 6 servings (1 bowl each). EACH SERVING 415 cal., 12 g fat (3 g sat. fat), 59 mg chol., 662 mg sodium, 51 g carb., 5 g fiber, 4 g sugars, 25 g pro.
Ingredients
2 cups water
1 cup long grain white rice
½ tsp. salt
1 lb. skinless, boneless chicken breast halves or boneless
pork loin, cut into thin bite-size strips
1 Tbsp. taco seasoning mix
Nonstick cooking spray
1 fresh poblano chile pepper, cut into thin strips (tip)
2 cups frozen whole kernel corn, thawed
1 cup canned black beans, rinsed and drained
1 lime
1 medium avocado, halved, seeded, and peeled
2 Tbsp. vegetable oil
5 cups shredded romaine lettuce
1 cup refrigerated pico de gallo
¼ cup shredded Mexican-style four-cheese blend (1 oz.)
Lime wedges and/or chopped fresh cilantro (optional)
Directions
- In a 2-qt. saucepan combine the water, rice, and ¼ tsp. of the
salt. Bring to boiling; reduce heat. Cover; simmer 15 minutes. Do
not lift cover. Remove from heat. Let stand, covered, 10 minutes.
Fluff rice with a fork. - Meanwhile, in a bowl toss together chicken strips, 2 tsp. of the
taco seasoning, and the remaining ¼ tsp. salt. Coat a 12-inch
nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken and poblano pepper in hot skillet 4 to 6 minutes or
until chicken is no longer pink, stirring occasionally. Reduce heat
to medium-low. Add corn and beans; cook about 2 minutes or
until heated. - Remove ½ tsp. zest and squeeze 3 Tbsp. juice from lime. In a
bowl mash together avocado and lime zest. In another bowl whisk
together oil, the remaining 1 tsp. taco seasoning, and the lime
juice. - Divide lettuce among six bowls. Add rice and chicken mixture.
Spoon avocado mixture into centers of bowls. Top with pico de
gallo and cheese. Drizzle with lime juice mixture. If desired, serve
with lime wedges and/or cilantro.
