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    Home » Main Course

    Chicken Burrito Rice Bowls

    Oct 21, 2013 · Modified: Jul 4, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Chicken Burrito Rice Bowls - Andrea Meyers

    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.

    Chicken Burrito Rice Bowls - Andrea Meyers
    Print Pin

    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!

    More Mexican Food

    Fish and Bell Pepper Soft Tacos - Andrea Meyers
    Fish and Bell Pepper Soft Tacos
    Mushroom and Zucchini Vegetarian Tacos - Andrea Meyers
    Mushroom and Zucchini Vegetarian Tacos
    Spicy Mexican Black Beans - Andrea Meyers
    Spicy Mexican Black Beans (The Kids Cook Monday)

    More Mexican Recipes From Other Blogs

    • The Wicked Noodle – Chorizo and Guacamole Corn Cakes
    • Good Life Eats – Mexican Sweet Potato Quinoa Salad
    • Kalyn’s Kitchen - Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija Cheese
    « Sweet Potato, Chicken, and Spinach Curry with Quinoa
    Breakfast Oatmeal with Peanut Butter, Bananas, and Honey »

    Reader Interactions

    Comments

    1. Phyllis says

      October 26, 2013 at 2:42 pm

      Found your blog through Kayln's and am delighted with your recipes. Will be visiting regularly from now on.

      • Andrea says

        October 27, 2013 at 9:32 am

        Thanks Phyllis! I hope you find some food here that you really like. Kalyn is a good friend and I always enjoy visitors from her blog.

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