CHICKEN BURRITO RICE BOWLS
Servings 4
Calories 584kcal
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
Instructions
- 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