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–+ servings

Brown Rice and Pinto Bean Bowl with Chicken

Clemson Rural Health and Nutrition Extension Team
Meal-prepping doesn't have to be stressful. Try this brown rice bowl with pinto beans and chicken for an easy, delicious, and filling take-to-work lunch. This dish contains protein and fiber and will satisfy you during the afternoon work slump.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 302 kcal

Equipment

  • Stove

Ingredients
  

  • 2 tsp olive oil
  • 1/2 onion diced, medium
  • 1 TBSP taco seasoning
  • 1 cup pico de gallo
  • 2 cups brown rice cooked
  • 2 cups rotisserie chicken
  • 2 cups pinto beans canned
  • 1/2 tsp salt
  • 1 lime sliced into wedges
  • 1 tbsp water

Instructions
 

  • Add your oil to a saute pan over medium heat. Add the onion and the canned pinto beans, taco seasoning, and water. Saute while slightly mashing the beans until the liquid is fully absorbed, about 5 minutes.
  • Prepare your brown rice according to package instructions, bringing a pot of water to a boil and cooking your rice until fluffy and tender. You can also use a package of rice as well or par-boiled rice. Meanwhile, shred your rotisserie chicken off the bone.
  • In 6 meal-prepping containers, divide the brown rice and then add the pinto beans, chicken, pico de gallo, and limes. Cover with a lid and keep in the refrigerator until desired time to eat.

Nutrition

Calories: 302kcalCarbohydrates: 32gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 76mgSodium: 921mgFiber: 4gSugar: 5g
Keyword beans, chicken, lunch, meal prepping, protein rich
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