Description
This easy rotisserie chicken rice bowl recipe transforms store-bought or leftover chicken into a flavorful, comforting dinner with rice, black beans, corn, salsa, and melted cheese.
Ingredients
3 cups shredded rotisserie chicken
2 cups cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup shredded cheddar cheese
1 tablespoon olive oil
Fresh cilantro for garnish
Lime wedges for serving
Sour cream for topping
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add shredded rotisserie chicken to the skillet.
3. Stir in salsa, chili powder, and cumin.
4. Add black beans and corn, then cook for 3 minutes.
5. Mix in the cooked rice until everything heats evenly.
6. Sprinkle shredded cheese over the top.
7. Cover the skillet and let the cheese melt completely.
8. Remove from heat and garnish with cilantro.
9. Serve warm with lime wedges and sour cream.
Notes
Use leftover rotisserie chicken within 3–4 days for best freshness.
You can substitute brown rice or cauliflower rice for a lighter option.
Freeze leftover portions in airtight containers for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg