Spicy Cowboy Taco Bowls

14 Oct

My husband and I were away at a wedding this weekend so we scheduled Monday off so we could spend sometime with Maddie. It was nice to have a four day weekend before reentering reality tomorrow. When I took some chicken breasts out to thaw my husband immediately said, “ooh, I want to smoke that”.
I had gotten my husband a smoker for Father’s Day so he could make smoked tritip, his culinary pride and joy. This was his second attempt at chicken breasts and it turned out great. He put it in at 225 degrees until the internal temperature is 160 degrees and then he tented it for 10-15 minutes before shredding.

Once Dan finished the chicken we had to decide what to make with it, we’ve done BBQ shredded chicken sandwiches before but I was in the mood for something with a little more excitement going on. I’ve made the rice component of this dish many times in its own (a tasty vegetarian dish) or with some garlic shrimp, so I thought it would be a great combo with the chicken.

Spicy Cowboy Taco Bowls

1 can Rotel diced tomato and green chilies
1 can black beans, drained & rinsed
1 cup white rice
1& 2/3 cups water
1 clove crushed garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 smoked chicken breasts shredded
1/2 BBQ sauce
Avocado diced
Cheddar cheese shredded
Sour cream
Diced onions
Corn tortillas

Combine Rotel, drained and rinsed black beans, garlic, cumin, and chili powder in a medium pot. Bring mixture just to a boil, add rice. Cover and reduce to simmer for 20 minutes. In a separate frying pan, add cooked shredded chicken and heat over medium high heat add BBQ sauce and combine (about 2-3 minutes). Serve chicken over rice and add toppings, serve with warmed tortillas.
I love this! The rice is spicy and is balanced perfectly with the BBQ sauce’s sweetness. The smokey flavor adds a lot to this tex mex style dish.









After dinner I made probably the most fun ever fall apple dessert: caramel apple cider cookies (recipe via: the cooking photographer). They have big flavor, the perfect amount of sweetness, they really are the baked equivalent of apple cider. LOVE!




One Response to “Spicy Cowboy Taco Bowls”

  1. Lorene Sexton October 15, 2013 at 1:31 am #

    This whole meal including the apple desert sounds soo yummy and I can’t wait to try it.

    The stuffed zucchini dish was delicious!

    Can’t wait to see what’s for dinner next time! 😉

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