Chicken Taco Bowl
Prep: 5 Minutes | Cook: 17 Minutes | Servings: 6
- 1 pound chicken breast cut into strips
- 1 can (14.5 ounce) black beans
- 2 cups instant brown rice
- taco seasoning
In the 3 quart base of the Stack Cooker, place 2 cups instance rice and 1 3/4 cup water. Make sure to stir the rice/water mixture to ensure everything is wet.
Drain and rinse the black beans. Pour the rinsed black beans into the middle of the 1 3/4 quart Stack Cooker. Toss the chicken strips with taco seasoning. Place approximately half of the chicken strips around the edge of the 1 3/4 quart Stack Cooker. Make sure they are on the edge.
In the cover, place the remaining chicken strips around the edge. Stack all three pieces and cook on high for 10 minutes. Let rest for 4 minutes. Serve with romaine lettuce and salsa.
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