Easy Mexican Bean & Rice Bowl
10min
15min
1
550
Chef's Note
For meal prep, you can make extra rice and chicken ahead of time. Just store them separately and assemble your bowl when ready to eat for the freshest flavors.
Tags
Ingredients
1/2 cup brown rice
1 cup water
1 cup black beans (canned, drained and rinsed)
1/2 cup cherry tomatoes, halved
2 oz Wholly Guacamole mini
1/4 cup red onion, diced
1 tablespoon lime juice
2 tablespoon cilantro, chopped
6 oz grilled chicken breast, diced
1 teaspoon taco seasoning
1 teaspoon olive oil
Instructions
- 1
In a small pot, combine 1/2 cup brown rice with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- 2
While rice cooks, heat 1 teaspoon olive oil in a non-stick pan over medium heat.
- 3
Add 6 oz diced chicken breast to the pan and sprinkle with 1 teaspoon taco seasoning. Cook for 5-6 minutes until chicken is cooked through.
- 4
In a small bowl, mix 1 cup black beans with 1/4 cup diced red onion and 1 tablespoon lime juice.
- 5
Assemble your bowl: place cooked rice at the bottom, top with seasoned chicken, black bean mixture, and 1/2 cup halved cherry tomatoes.
- 6
Add 2 oz Wholly Guacamole mini on top and sprinkle with 2 tablespoons chopped cilantro.
Nutrition Information (per serving)
550
45g
60g
15g
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