Southwest Chicken & Pinto Bean Burrito Bowls
Campfire-cooked chicken, tender pinto beans, and fire-roasted corn are tossed with smoky spices and served over instant rice for a quick, energy-boosting lunch—no tortillas required!
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.
Notes
Use a lid to help rice cook evenly. Substitute shelf-stable chicken for easy packing. Bowls can be eaten with a spoon—zero tortilla crumbs!