Taco Salad Bowls with Homemade Spanish Rice

• Ready in 45m

• Serves 4

• 799 calories

• 79.93g carbs

If you want to add more gluten free recipes to your repertoire, Taco Salad Bowls with Homemade Spanish Rice might be a recipe you should try. This recipe makes 4 servings with 799 calories, 38g of protein, and 39g of fat each. For $3.16 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. It is brought to you by Good Life Eats. A mixture of chipotle powder, sauteed chicken, water, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of European cuisine. 1380 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

22 ingredients

1. 4 servings avocado
2. 3/4 cups basmati rice
3. 4 servings refried black beans
4. 1/4 tsps pepper
5. 4 servings sauteed chicken
6. 3 tsps chili powder
7. 1 dash chipotle powder
8. 1 tsp cumin
9. 2 cloves garlic
10. 1 tbsp olive oil
11. 2/3 cups bell pepper
12. 4 servings romaine lettuce
13. 4 servings crunchy vegetables
14. 4 servings salsa
15. 1/2 tsps salt
16. 4 servings mexican blend cheese
17. 1/4 tsps paprika
18. 4 servings cream
19. 2 canes of tomatoes
20. 1/2 cups vegetable broth
21. 1/2 cups water
22. 1/2 cups onion

Instructions

1. Heat the oil over medium heat in a lidded stove safe pan. I like my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this. It is a very versatile piece.
2. Add the onion and saute for 5 minutes, until tender and fragrant.
3. Add the garlic followed by all of the spices (chili powder through cayenne or chipotle powder).
4. Saute for an additional minute.