Chicken Taco Rice Bowls

What you need

• 1.5 lbs ground chicken
• 1 packet (1 oz) taco seasoning
• 0.25 cup water
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked white rice
• 1 cup shredded cheddar cheese
• 0.5 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

The easy way

1. Brown ground chicken in a large skillet over medium-high heat, breaking it into crumbles; cook until no longer pink (165°F).
2. Drain excess fat if necessary; stir in taco seasoning and water; simmer for 2 minutes.
3. Add black beans to the skillet and heat through; remove from heat.
4. Divide cooked rice among four bowls; top with chicken-bean mixture, cheese, salsa, and avocado slices.
5. Garnish with cilantro and serve with lime wedges; store leftovers in separate containers to maintain texture.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.