LunchTex-MexHigh ProteinBudget FriendlyMeal Prep
Chicken Pinto Bean Rice Bowls
Warm brown rice layered with cumin chicken, pinto beans, pepper, and cheddar.
- Calories
- 520
- Protein
- 42g
- Carbs
- 55g
- Fat
- 14g
Per serving
Ingredients
For 4 servings · 30 min total
- chicken thighspatted dry16 oz
- cooked brown rice16 oz
- pinto beansdrained and rinsed12 oz
- red bell pepperdiced1
- oniondiced1/4 lb
- shredded cheddar2 oz
- cooking oil4 tsp
- cumin1 tsp
- kosher salt3/4 tsp
- black pepper1/4 tsp
Instructions
- 1Dice the bell pepper and onion. Pat the chicken dry, season it with the cumin, half the salt, and the pepper.
- 2Heat the oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side, until browned and the thickest part reaches 165°F (74°C). Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
- 3Add the onion and bell pepper to the skillet, season with the remaining salt, and cook for 4-5 minutes, until softened and lightly browned. Stir in the pinto beans and rice and cook for 3-4 minutes, until hot and the rice is tender.
- 4Slice the chicken and serve it over the rice mixture with cheddar.
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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.