Ingredients
Scale
- 4 cups cooked rice
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 (1 ounce) packet taco seasoning
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 1 small green bell pepper, chopped
- 1/2 red onion, chopped
- 4 large eggs, lightly beaten
- 1 (11 ounce) can mexicorn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- Salt & pepper, to taste
- 10 cherry tomatoes, halved
- 1/2 large avocado, diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons crumbled cotija or queso fresco cheese
- Hot sauce, for serving
- Limes, for serving
Instructions
- Cook rice according to package instructions.
- Melt butter in a skillet and sauté chicken seasoned with taco seasoning until cooked.
- Sauté bell peppers and red onion with remaining taco seasoning until tender.
- Push veggies aside and scramble eggs, then mix with vegetables.
- Add rice, chicken, mexicorn, and black beans; mix well.
- Season with salt and pepper, garnish with tomatoes, avocado, cilantro, and cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use day-old rice for a better texture.
Adjust heat level with mild or spicy taco seasoning.
Squeeze fresh lime juice over the dish for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 10
- Protein: 30
- Cholesterol: 220