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Chicken Taco Bowls with Pinto Beans & Rice

  • Tacos, Wraps & Quesadillas
  • Rice Bowl
  • Family-Friendly
  • Servings
  • Prep
    5 minutes
  • Cook
    20 minutes
  • Hearty


About This Dish

Pico de gallo, shredded cheese, chicken breast, and our pinto beans and rice come together in this hearty meal.


  • 6 8" inch flour tortillas
  • 1 package (18-ounce) cooked chicken breast strips
  • 1 (8.8 ounce) pouch UNCLE BEN’S® READY RICE® Pinto Beans & Rice
  • 2 cups prepared pico de gallo
  • ½ cup Mexican blend shredded cheese
  • 1 avocado- peeled, pitted and sliced
  • 2 jalapeños, sliced into disks
  • 1/2 cup avocado ranch dressing, or to taste 


  1. Preheat oven to 375°F.
  2. Place each tortilla into a non-stick tortilla bowl maker and bake for 12 minutes. Allow to cool before removing from bowl maker.
  3. Prepare chicken strips according to package directions.
  4. Prepare UNCLE BEN’S® READY RICE® Pinto Beans & Rice according to package directions.
  5. Divide the pinto beans and rice, chicken breast strips and pico de gallo evenly among the tortilla bowls and garnish with shredded cheese, avocado slices and jalapeño slices. Top with avocado ranch dressing. 


Amount per serving (6 total)

Calories: 670
Total Fat: 36g 55%
Saturated Fat: 9g 45%
Trans Fat: 0
Sodium: 1640mg 68%
Carbohydrates: 60g 20%
Dietary Fiber: 6g 24%
Sugars: 7g
Protein: 20g
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