Leftover Cumin-Spiced Chicken Breast with Black Beans, Rice, and Bell Peppers
10min
11min
6
675
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
To get a delicious texture reminiscent of a restaurant-style burrito bowl, let the leftover rice sear in the hot pan for an extra minute without stirring right after you add it. This creates small, crispy bits of rice that pair beautifully with the creamy avocado!
Tags
Ingredients
2.5 lbs leftover cumin-spiced chicken breast, sliced
9 cups leftover cooked white rice
3 large leftover cooked bell peppers, sliced
2 cans (15 oz each) canned black beans
2 tbsp cooking oil
2 medium avocado
1 whole lime
Instructions
- 1
Open 2 cans of canned black beans, drain them into a colander, and rinse thoroughly under cold water.
- 2
Slice 2 medium avocados in half, remove the pits, scoop out the flesh, and slice it into thin strips. Cut 1 whole lime into 6 equal wedges.
- 3
Heat 2 tbsp of cooking oil in a large skillet or wok over medium-high heat until shimmering.
- 4
Add 2.5 lbs of leftover cumin-spiced chicken breast and 3 large leftover cooked bell peppers to the hot skillet. Sauté for 4 to 5 minutes, tossing occasionally, until the chicken and peppers are heated through and begin to develop slightly crisped edges.
- 5
Add 9 cups of leftover cooked white rice and the drained black beans to the skillet. Stir constantly for 5 to 6 minutes to break up any rice clumps, ensuring the rice and beans are thoroughly mixed and steaming hot throughout.
- 6
Divide the chicken, rice, bean, and pepper mixture evenly among 6 serving bowls.
- 7
Top each bowl with the sliced avocado and serve immediately with a lime wedge on the side to squeeze over the top.
Nutrition Information (per serving)
675
49g
76g
20g
Reviews (0)
No reviews yet
Be the first to review this recipe!