CHICKEN AND BEANS BURRITO BOWLS

Chicken and Beans Burrito Bowls image

Need help with dinner? 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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 20

Ingredients

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
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 (4.5 oz) Old El Paso™ chopped green chiles
2/3 cup water
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
Sliced avocado
Crumbled Cotija cheese
Sour cream
Lime wedges
Shredded lettuce

Steps:

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.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 0 g