Taco Rice Bowl

1-3 cups uncooked rice (see note below)*
2 1/2 cups tomato juice, approximately
1-4 teaspoons taco seasoning mix
1/2 cup finely chopped onion (or 1-2 tablespoons dry)
2-3 fresh tomatoes, depending on size
1 can (4 oz.) chopped green chilies
6 cups cooked beans (two 15 oz. cans)
1/2 teaspoon garlic salt
2-3 cups shredded lettuce
1 cup shredded cheese
2-3 cups salsa, to taste
3 cups cooked cubed chicken
cilantro, for garnish
chives or green onions, for garnish
sour cream

Substitute tomato juice for water on rice package directions. Measure enough rice and tomato
juice for 6 servings. Add 1 1/2 teaspoons taco seasoning and the onion to tomato juice. Prepare
rice following package directions.

Chop tomatoes. Stir half the tomatoes and the canned chilies into rice.

Season cooked beans to taste with garlic salt, and taco seasoning. Use a potato masher to partially
mash beans (may substitute refried beans, if desired – thin to desired consistency with water).

Spoon 1/2-3/4 cups rice in bottom of bowl. Add about 1/2 cup seasoned beans, shredded lettuce,
cheese, and salsa. Top with cubed or sliced cooked chicken. Garnish with sprigs of cilantro,
chives and a dollop of sour cream.

*NOTE: May use minute, short grain, or long grain rice. Measure enough rice for 6 servings.

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