Taco bowls

Ingredients

For the taco contents

250 ml (1 cup) of dry basmati rice, rinsed and drained

500 ml (2 cups) of water

450 g (1 lb) of boneless, skinless chicken legs

1/2 bag taco seasoning (24 g)

15 ml (1 tablespoon) of olive oil

1 Folia Crispy Bouquet

1/2 a 540 ml can of black beans (270 ml), rinsed and drained

2 avocados, thinly sliced

125 ml (1/2 cup) of corn kernels

125 ml (1/2 cup) of diced roasted red peppers

20 cherry tomatoes, halved

2 green onions, thinly sliced

1 lime, quartered

For the sauce

180 ml (3/4 cup) of 14% sour cream

30 ml (2 tablespoons) of chopped fresh coriander

10 ml (2 teaspoons) of honey

1 lime (zest and juice)

Salt and pepper

Instructions

1. Place rice and water in a saucepan. Bring to the boil, then cover and cook for 18 to 20 minutes over low-medium heat, until the liquid is completely absorbed. Remove from heat and let stand 5 minutes before stirring with a fork.

2. Meanwhile, in a bowl, combine sauce ingredients. Set aside for later use.

3. Cut chicken into small cubes, then sprinkle with taco seasoning.

4. Heat oil in a skillet over medium heat. Cook chicken cubes, stirring, for 5 to 7 minutes, until inside flesh has lost its pink tint. Remove from oven.

5. Place rice in four bowls. Divide salad, chicken, beans, avocado, corn, roasted peppers and tomatoes among the bowls. Top with sauce and garnish with green onions. Serve with lime wedges.

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