Chicken Burrito Rice Bowls

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.

Recipe Notes

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.

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CHICKEN BURRITO RICE BOWLS

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Southwestern

Keyword: chicken, gluten free, rice

Servings: 4

Calories: 584kcal

Author: Andrea

Equipment

• 3 or 4-quart heavy bottom pot with lid, or rice cooker
• 1-quart pot with lid
• large skillet

Ingredients

• 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

Serve With

• chopped green onions
• chopped bell pepper
• avocado chunks
• Old El Paso Mild or Medium Thick and Chunky Salsa
• shredded cheddar cheese

US Customary - Metric

Preparation

• 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.

Nutrition

Calories: 584kcal | Carbohydrates: 89g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1045mg | Potassium: 619mg | Fiber: 7g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

Tried this recipe?Share in the comments!

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