Salsa Verde Rice and Chicken Bowls

Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success.
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20 Minutes Prep
30 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 cup uncooked regular long-grain white rice
  • Small check mark in a circle icon 1 cup water
  • Small check mark in a circle icon 1/3 cup Old El Paso™ Creamy Salsa Verde sauce
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • Small check mark in a circle icon 2 teaspoons vegetable oil
  • Small check mark in a circle icon 2 1/2 cups chopped deli rotisserie chicken
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Small check mark in a circle icon 1 cup Old El Paso™ Shredded Monterey Jack Cheese
  • Small check mark in a circle icon 1/2 cup quartered grape tomatoes
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro
Preparation
  1. In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
  2. In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  3. To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.
Expert Tips
  • Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.
  • Deli rotisserie chicken makes these bowls quick and convenient!
  • Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.
Nutrition
8 servings (1 taco bowl each)

1 Serving Calories 300  (Calories from Fat 120);  Total Fat 13g  (Saturated Fat 5g,  Trans Fat 0g); Cholesterol 55mg;  Sodium 910mg;  Total Carbohydrate 27g  (Dietary Fiber 1g,  Sugars 2g);  Protein 17g  

% Daily Value: Vitamin A  2%;  Vitamin C  0%;  Calcium 15%;  Iron  10%;  

Exchanges: 2 Starch, 1 Very Lean Meat, 1/2 High-Fat Meat, 1 1/2 Fat

Carbohydrate Choice: