Smoke curls off the grate as the cast iron warms, and you can hear corn crackle the moment it hits the pan. Southwest Chicken & Pinto Bean Burrito Bowls lean into that campfire flavor—cumin and chili in the air, a little char on the chicken, and rice catching every last bit of seasoned drippings for a filling bowl that doesn’t slow your day down.
It’s a smart lunch when you want real food without a long cook: instant rice keeps things moving, and canned pinto beans and corn don’t ask for cooler space or extra prep. Whether you’re working a camp stove on a windy pullout or a steady fire at basecamp, everything comes together in one pot so you can eat and get back to fishing, hiking, or breaking down camp with minimal cleanup.
Dial it in at the end with whatever you’ve got—lime, cheese, hot sauce, sliced jalapeños, or crushed chips for crunch. Leftovers travel well too: pack them into a lidded container and you’ve got a sturdy bowl that holds up from picnic table to trailhead.
Southwest Chicken & Pinto Bean Burrito Bowls
Equipment
- medium pot or skillet
- Spatula
Ingredients
- 1 cup instant white or brown rice
- 2 cups water
- 1 cup cooked chicken breast diced (canned or pouch)
- 1 can pinto beans drained
- 1 cup fire-roasted corn drained if canned
- 1 packet taco seasoning
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
Instructions
- Bring water to a boil in pot over medium campfire or stove.
- Add rice, stir, and cover. Cook 5 minutes or until water is absorbed.
- Stir in chicken, pinto beans, corn, and taco seasoning. Heat 5–7 minutes, stirring, until everything is hot and combined.
- Serve in bowls topped with salsa and shredded cheese.