My family’s love of Mexican food is well-documented on this blog, and we have some kind of Mexican dish on the menu once a week. My boys especially enjoy the leftovers for lunch. When I pack their lunch bags for school, I warm up any leftover rice, meat, and beans, then layer it into their Thermoses and top it off with cheese and salsa. These fast chicken burrito rice bowls are a healthy hot lunch that they love and devour.
I originally created this recipe for the Old El Paso website recipes section, which has since been updated. So I am sharing it with you.
If you have a rice cooker, you can easily make the rice in your machine, just follow your manufacturer’s directions and substitute about ⅓ of the water with salsa.
CHICKEN BURRITO RICE BOWLS
- 3 or 4-quart heavy bottom pot with lid, or rice cooker
- 1-quart pot with lid
- large skillet
- ½ cup Old El Paso Medium Thick n Chunky Salsa
- 2 ½ cups water
- 2 cups long grain white rice
- 1 tablespoon sunflower oil
- 1 pound boneless skinless chicken breast, (cut into ½-inch chunks)
- 1 package Old El Paso Mild Taco Seasoning Mix
- 16 ounce canned Old El Paso Fat Free Refried Beans
- chopped green onions
- chopped bell pepper
- avocado chunks
- Old El Paso Mild or Medium Thick and Chunky Salsa
- shredded cheddar cheese
- Bring the Old El Paso Medium Thick n Chunky Salsa and water to boil in a medium pot with a lid. Stir in the rice and bring back to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and allow to rest, covered, for 10 minutes.
- Heat the Old El Paso Fat Free Refried Beans in a small pot with a lid.
- Meanwhile, in a large skillet, warm the sunflower oil over medium heat. Sauté the chicken pieces in the oil until the chicken is cooked through, about 7 to 8 minutes. Add the Old El Paso Mild Taco Seasoning Mix and ½ cup of water. Cover and allow to cook for 2 to 3 more minutes.
- Scoop the rice into bowls, and top each with the refried beans and chicken, and add the vegetables, salsa, and cheese as desired.