Prep
30-60 MINS
Cook
15 MIN
Calories
610
Ingredients
1
tomato, chopped
1/4 cup
finely chopped white onions
1
jalapeño pepper, minced
1/2 cup
chopped fresh cilantro, divided
1 cup
long-grain white rice, uncooked
1 lb
boneless skinless chicken breasts, cut into bite-size pieces
1 can
(15 oz.) pinto beans, rinsed
3/4 cup
Mexican Style Finely Shredded Four Cheese
1
avocado, chopped
Instructions
Step 1
Combine tomatoes, onions, peppers, 1/4 cup cilantro and 2 Tbsp. dressing.
Step 2
Cook rice as directed on package, omitting salt and substituting 1/4 cup of the remaining dressing for 1/4 cup of the water. Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done. Add beans; cook 1 to 2 min. or until heated through, stirring frequently.
Step 3
Add remaining cilantro to rice; mix well. Spoon into 4 shallow bowls; top with chicken mixture, cheese, tomato mixture and avocados.