Bean and Rice Burrito Bowls
15min
25min
5
556
Chef's Note
For a time-saving tip, use pre-cooked microwaveable rice packets instead of cooking rice from scratch. You can also prepare the corn-tomato mixture a day ahead and store it in the refrigerator to save time on busy weekdays.
Tags
Ingredients
3 cups brown rice
6 cups water
3 cans (15 oz each) black beans
4 large diced tomatoes
2 cups corn kernels
4 cups rotisserie chicken, shredded
3 tablespoons taco seasoning
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon salt
1 cup shredded cheddar cheese
2 medium avocado, sliced
1 cup Greek yogurt
4 stalks green onions, chopped
Instructions
- 1
Rinse 3 cups of brown rice under cold water until water runs clear.
- 2
In a large pot, combine the rinsed rice with 6 cups of water and bring to a boil over high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and water is absorbed.
- 4
While rice is cooking, drain and rinse 3 cans of black beans. Place in a medium saucepan over medium heat.
- 5
Add 2 tablespoons of taco seasoning to the beans and stir to combine. Heat for 5 minutes, stirring occasionally.
- 6
Dice 4 large tomatoes and set aside.
- 7
In a small bowl, mix 2 tablespoons of lime juice, 2 tablespoons of olive oil, 1 tablespoon of taco seasoning, and 1 teaspoon of salt.
- 8
In a large bowl, combine 2 cups of corn kernels and the diced tomatoes. Pour the lime-oil mixture over them and toss to coat.
- 9
Shred 4 cups of rotisserie chicken if not already shredded.
- 10
To assemble each bowl: place about 1 cup of cooked rice at the bottom, top with ½ cup beans, ½ cup corn-tomato mixture, and ¾ cup shredded chicken.
- 11
Garnish each bowl with ¼ cup shredded cheddar cheese, a few slices of avocado, 2 tablespoons of Greek yogurt, and some chopped green onions.
Nutrition Information (per serving)
556
42g
63g
15g
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