This post is written in partnership with Perdue.
Would you like to make dinner tonight fast and stress free? We thought so!
Our secret these days is PERDUE® SHORT CUTS®. A few packages of fully-cooked, seasoned and sliced chicken breasts in your refrigerator guarantee dinner’s on the table in mere minutes.
And Burrito Bowls are often the answer when 5pm approaches and time is tight. The nice thing is they’re totally customizable: you can lay out all of the ingredients in separate containers and everyone can build their own bowl. Love tomatoes but hate corn? No problem? Extra chicken, hold the beans? Totally doable.
How Do I Make a Chicken Black Bean Burrito Bowl?
Burrito bowls are quick and simple to pull together. That said, there’s no compromising on flavor here: the chicken strips are tender and juicy with Southwestern flavors like tomato, garlic, pepper, and a just a faint hint of spice from jalapeño.
Simply warm the chicken (they’re fully cooked so you’re just warming them to serve) in a pan and season your leftover rice with a little lime and cilantro.
Then heat the beans and corn with red onions and cumin, add the warmed chicken strips, and garnish with cherry tomatoes and store-bought guacamole.
Boom! Dinner is served.
What’s the Best Way to Reheat Leftover Rice?
Honestly, one of our favorite ways to reheat rice is in the microwave — it’s quick but it also heats it evenly without drying it out. Adding a few teaspoons of water before popping it in to reheat ensures the rice will remain tender.
How Can I Dress Up My Burrito Bowl?
Feeling inspired to take these one step further? Sour cream and cheddar cheese are certainly always delicious if you have them on hand.
If you’re looking to eek in a few more veggies, some shredded red cabbage or chopped romaine would add color and crunch! Really, the sky is the limit in terms of how to build your burrito bowls – as long as you’ve got the backbone (rice, chicken, beans) the variations are endless!
Zesty Chicken and Black Bean Burrito Bowls Recipe
- 3 cups cooked brown rice
- 2 tablespoons lime juice
- 2 tablespoons coarsely chopped cilantro, plus more for garnish
- 1 (15-ounce can) black beans, rinsed and drained
- 1 cup frozen corn
- 2 tablespoons chopped red onion
- 1 teaspoon ground cumin
- Pinch of salt (optional)
- 2 (9-ounce) packages PERDUE® SHORT CUTS® CARVED CHICKEN BREAST, SOUTHWESTERN STYLE
- 1 pint cherry tomatoes, halved
- 1/2 cup store-bought guacamole
1 Season the rice: If your rice is not hot, reheat it in the microwave with a few teaspoons of water (this helps it to not dry out). Once warm, stir in the lime juice and chopped cilantro.
2 Heat the beans and corn: In a small saucepan over medium heat, stir the beans, corn, onion, and cumin together until hot. Taste and add a pinch of salt, if you like. Alternatively, heat in the microwave, covered with a paper towel, for 2 minutes or until hot.
3 Heat the chicken: Place the chicken in a microwave-safe bowl, cover with a paper towel, and microwave for 2 minutes, or until the chicken is hot.
4 Assemble the bowls: In each of 4 bowls, spoon about 1/2 cup of the rice, 1/2 cup of the beans, and the chicken strips. Add 1/4 cup of the cherry tomatoes to each bowl, and top with 2 tablespoons guacamole. Sprinkle with cilantro and serve.
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