Cheesy Coconut Rice Chicken Taco Bowl with Ginger Guac - KoKo's From Cheeseland

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is a budget-friendly alternative.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Making your own seasoning can save money.

Preheat the oven to 350°F.

Flip a muffin tin upside down and press medium-sized tortillas into the cups to form bowls.

Trim chicken thighs and marinate with lime juice, salt, and pepper.

Let the marinated chicken sit while preparing the rice.

Chop mushrooms and garlic to add flavor to the rice.

In a pot, combine 1.5 cups rice, 1 cup coconut milk, and some water, adding salt and pepper to taste.

Bring the rice mixture to a boil, then reduce heat to low and cover.

Chop cilantro and mix it into the cooked rice.

Cut Coco's cheese into small cubes instead of grating it.

Add the cheese to the rice, mixing gently to combine and allow it to melt slightly.

Heat olive oil in a skillet and add the marinated chicken, cooking until done.

Scoop out avocado for guacamole and chop ginger into small pieces.

Mix the ginger with avocado, lime juice, salt, and pepper to make guacamole.

Assemble the taco bowls by layering cheesy rice, cooked chicken, black beans, and corn in the tortilla bowls.

Top with additional cilantro and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens