Dinner
Chicken and Beans Burrito Bowls
Description
Need some dinner inspiration? Try a savory chicken and black bean burrito bowl. All you need to do is open your pantry for this quick and easy weeknight meal that combines your favorite burrito flavors together in one bowl. Mexican chicken rice bowls are perfect for feeding a crowd or if you want leftovers!
Ingredients:
- Ingredients
- Cilantro Lime Rice
- 2 1/2 cups water
- 1 1/2 cups uncooked regular long-grain white rice
- 1/2 teaspoon salt
- 3 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Chicken and Beans
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 serrano chile, seeded and diced
- 3 cups shredded cooked chicken
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 2/3 cup water
- 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
- Toppings
- Sliced avocado
- Crumbled Cotija cheese
- Sour cream
- Lime wedges
- Shredded lettuce
Directions:
- In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
- In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
- In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
- Serve chicken and beans in bowls with rice and desired toppings.
