While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Make a double batch of rice so that you can have leftovers for this easy burrito bowl. Top with chicken that simmered with beans, tomatoes and Smoked Paprika Chicken Tacos Recipe & Seasoning Mix for a flavorful weeknight meal.
2 tablespoons (plus 2 teaspoons) oil, divided
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Gourmet™ Smoked Paprika Chicken Taco Recipe & Seasoning Mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (14 ounces) black beans, drained and rinsed
3 cups hot cooked rice
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 6 to 7 minutes or until cooked through. Stir in Seasoning Mix, tomatoes and beans. Reduce heat to low; simmer 5 minutes or until heated through.
Mix rice with remaining 2 teaspoons oil, cilantro and lime juice. Divide rice among each of 6 bowls. Top with chicken mixture. Serve with desired toppings.
Serving Suggestion: Serve Chicken Burrito Bowls with assorted toppings, such as shredded lettuce, shredded cheese, guacamole or chopped avocado, and sour cream.
Nutritional Information coming soon!