Best 8 Chicken Taco Bowls With Pinto Beans And Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Whether you're looking for a quick and easy weeknight meal, a healthy and flavorful dish, or a crowd-pleasing party appetizer, chicken taco bowls with pinto beans and rice are the perfect choice. This delicious and versatile recipe combines the bold, zesty flavors of Mexican cuisine with the convenience and affordability of everyday ingredients. Made with juicy chicken, hearty pinto beans, fluffy rice, and a variety of fresh toppings, these taco bowls are sure to satisfy even the pickiest eaters.

Let's cook with our recipes!

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

SAUCY CHICKEN WITH PINTO BEANS AND RICE



Saucy Chicken with Pinto Beans and Rice image

Spice it up with Saucy Chicken with Pinto Beans and Rice! Ham and a jalapeño pepper add supporting flavors to this chicken with pinto beans and rice dish.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 9

1/4 cup KRAFT Zesty Italian Dressing
1 broiler-fryer chicken (3 lb.), cut up
1 large onion, chopped
1/2 cup chopped green bell peppers
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Honey Ham, chopped
2 cans (15 oz. each) pinto beans, drained, rinsed
1 can (15 oz.) tomato sauce
1 jalapeño pepper, seeded, chopped
3 cups hot cooked rice

Steps:

  • Heat dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally. Remove chicken from skillet; cover to keep warm.
  • Add onions, bell peppers and ham to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in beans, tomato sauce and jalapeno peppers. Add chicken.
  • Bring to boil. Reduce heat to low; cover. Simmer 25 min. or until chicken is cooked through (170ºF). Serve over the rice.

Nutrition Facts : Calories 550, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 42 g

TACO CHICKEN BOWLS



Taco Chicken Bowls image

The original recipe is from the blogsite Budget Bytes. See below an alternate method to cook in the oven.

Provided by gailanng

Categories     One Dish Meal

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken breasts
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, drained
8 ounces frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper
1/4 cup water
2 cups dry rice
8 ounces shredded cheddar cheese
5 green onions, diced for garnish
1/2 bunch cilantro (to garnish)

Steps:

  • Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
  • Near the end of the cooking time, cook the two cups of rice according to the package directions
  • After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
  • ALTERNATE METHOD:.
  • Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.

GRILLED CHICKEN TACO BOWLS



Grilled Chicken Taco Bowls image

These easy weeknight grilled chicken bowls with black bean salsa and zipped-up ranch dressing can feed your family fast!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

1 can (10 oz) diced tomatoes and green chilies, drained
1 can (15 oz) black beans, drained, rinsed
2 medium green onions, thinly sliced (2 tablespoons)
1 package (10.9 oz) Old El Paso™ Soft Flour Tortilla Bowl Dinner Kit
1/4 cup ranch dressing
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts
1/3 cup shredded Cheddar cheese
1 medium avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
  • Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
  • Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.

Nutrition Facts : Calories 670, Carbohydrate 55 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 12 g, Protein 45 g, SaturatedFat 8 g, ServingSize 2 Taco Bowls, Sodium 1400 mg, Sugar 1 g, TransFat 0 g

Tips:

  • For the chicken taco bowls, use a flavorful blend of spices to season the chicken. This will give the dish a delicious and authentic Mexican flavor.
  • Cook the rice according to the package instructions. Alternatively, use pre-cooked rice to save time.
  • Use a variety of toppings for the taco bowls. This could include shredded cheese, diced tomatoes, sliced avocado, sour cream, and salsa.
  • If you don't have pinto beans, you can use black beans or kidney beans instead.
  • These taco bowls can be made ahead of time and stored in the refrigerator for later. This makes them a great option for busy weeknights.

Conclusion:

If you're looking for a delicious and easy Mexican-inspired meal, these chicken taco bowls are a great option. They're packed with flavor and can be customized to your liking. Plus, they're a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give these chicken taco bowls a try. You won't be disappointed!

Related Topics