LunchMexicanHigh ProteinBudget FriendlyFamily Friendly
Chicken Pinto Bean and Corn Rice Bowl
Tender chicken simmered with pinto beans, tomato, corn, and rice in a warmly spiced bowl.
- Calories
- 560
- Protein
- 38g
- Carbs
- 63g
- Fat
- 14g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken thighscut into bite-size pieces1 1/4 lb
- long-grain white rice:1 cup
- pinto beansdrained and rinsed1 3/4 can
- frozen corn:1 cup
- oniondiced1/3 lb
- diced tomatoesdrained1 1/4 can
- chicken broth:2 cup
- taco seasoning:1 oz
- salt & black pepper:1/2 tsp
Instructions
- 1Do not rinse the chicken. Cut it into bite-size pieces and pat dry. Season with salt and black pepper. Dice the onion.
- 2Put the chicken in a skillet over medium heat and cook 5-7 minutes, turning occasionally, until browned and the thickest piece reaches 165°F (74°C). Transfer it to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
- 3Add the onion to the skillet with a splash of broth, season lightly with salt, and cook 2-3 minutes, until translucent. Stir in the rice, diced tomatoes, taco seasoning, and remaining broth.
- 4Cover and simmer 15-18 minutes, until the rice is tender and has absorbed most of the liquid. Stir in the beans, corn, and chicken and cook 3-4 minutes, until hot throughout and the chicken reaches 165°F (74°C). Taste and adjust with salt and black pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.