Chicken Burrito Lunch Bowls


1 cup Best Choice Brown Rice, cooked
½ tbsp Best Choice Salt
1 tbsp Best Choice Butter
1 tsp Best Choice Paprika
½ tsp Best Choice Cumin
¼ tsp Best Choice Ground Cayenne Pepper
¼ tsp Best Choice Pepper
1 ½ cups Best Choice Black Beans, drained
3 cups Best Choice Premium Breast of Chicken, drained
1 cup Best Choice Fire Roasted Diced Tomatoes, drained
¾ cup Best Choice Mexican-Style Corn, drained
½ cup Best Choice Sliced Black Olives
2 cups romaine lettuce
1 avocado, diced
Side of salsa or Best Choice Low-Fat Ranch Dressing



Cook rice according to package directions.
When rice has about 5 minutes left to cook, mix in paprika, cumin, cayenne and pepper.
Finish cooking rice and set aside.
Divide rice, beans, chicken, tomatoes, corn and lettuce into 5 entree storage bowls.
Top with olives and diced avocado.
Serve with Ranch dressing and salsa.

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