Heat rice according to package directions; set aside.
In a large skillet set over medium heat, add oil. Cook onion, stirring occasionally, for 3 to 5 minutes or until translucent. Add chicken, bell pepper, cumin, salt, pepper, chili powder and garlic powder. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is heated through and bell pepper has started to soften.
Portion rice into bowl. Top with chicken mixture, shredded lettuce, beans, guacamole and Pico de Gallo. Drizzle with sriracha mayonnaise, sprinkle with queso fresco and garnish with cilantro leaves. Serve taco bowl with crunchy tortilla chips.
Substitute sriracha mayonnaise with chipotle mayonnaise if preferred.
For quick homemade sriracha mayonnaise, stir in 1/4 cup mayonnaise with 2 tbsp sriracha hot sauce.
This easy-to-make meal is packed with great ingredients and is a great option for make-ahead weekly meal prep. It is sure to become your next go-to dinner for busy nights. But this versatile recipe can also do the job when hosting a large group, since it will please even the pickiest of eaters!
Turn this bowl into a salad by changing the rice-lettuce proportion, adding your favorite dressing along with whatever other toppings you love! We highly suggest adding cream cheese as well. Find inspiration for even more rice salads here or get inspired to create your own salad.
Substitute sriracha mayonnaise with chipotle mayonnaise if preferred. For a quick homemade sriracha mayonnaise, stir in 1/4 cup mayonnaise with 2 tbsp sriracha hot sauce.
Add smashed nachos to the bowl for some extra crunch.