Ground Chicken Taco Rice Bowls

Instructions

1. 1

   Before handling the chicken, wash and thoroughly dry the lettuce, then shred it. Peel and finely dice the red onion. Keep the cottage cheese cool until assembly.

2. 2

   Cook the long-grain white rice according to the package directions in a 3-litre saucepan, using 60 ml of the water as part of the cooking water. Turn off the heat and keep covered.

3. 3

   While the rice cooks, warm the olive oil in a 28 cm frying pan over medium-high heat for 1 minute. Add the ground chicken without rinsing it, then wash your hands and clean any surfaces or utensils that touched the raw chicken. Cook for 8–10 minutes, breaking it into small pieces, until lightly browned and several thick clusters register 74°C/165°F on an instant-read thermometer.

4. 4

   Reduce the frying pan heat to medium. Stir in the taco seasoning and remaining 60 ml water. Simmer for 2–3 minutes, stirring, until the chicken is evenly coated and the liquid has reduced to a light sauce.

5. 5

   Divide the hot rice among four bowls. Add the lettuce and seasoned chicken, then top each bowl with 60 g cottage cheese and one-quarter of the diced onion. Serve immediately.