Bush's Southwestern Chicken and Rice Bowl

Dish type
Lunch/Dinner
Serves
3
Ready in
6 Minutes
Print

Ingredients

  • 3 cups cooked instant long grain white rice or brown rice
  • 1 ½ cups cooked chicken, cubed
  • ½ cup Pico De Gallo salsa, mild
  • 1 can (15.25 ounces) Southwest corn, drained
  • 1 can (15.4 ounces) BUSH’S® Southwestern Style Pinto Beans
  • 3 tablespoons Monterey Jack cheese, shredded
  • Optional: Diced jalapeño, green onion, fresh cilantro and fresh lime

Directions

Prep Time
5 Minutes
Cook Time
1 Minutes
Ready in
6 Minutes
  1. Prepare rice according to box directions
  2. Mix 1-1½ cups of cooked chicken with ½ cup salsa.
  3. In a microwave-safe bowl, layer 1 cup rice, ½ cup of chicken and salsa mixture, ¼ cup of southwest corn, ½ cup Southwestern Style Pinto Beans and top with 1 Tbsp. of cheese.
  4. Cover and microwave for 1 minute, until hot.
  5. Add optional toppings, as desired
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