My family has been making this for YEARS! Not only is it so easy to make, but there are only four main ingredients, making it very quick for busy weeknights. And so versatile that you can add anything you want to it to make it your own!

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Prep time: 10 minutes

Cook Time: 10 minutes

Total time: 20 minutes

Makes 6-8 half cup servings

• 2 cups cooked white or brown rice
• 1 can Rotel tomatoes, drained (I like the Mexican style)
• 1 can black beans, drained
• 1 lb diced chicken breast or tenderloin, cooked
• Optional, one 7 oz can of Mexicorn

Optional toppings/sides:

• Sour cream
• Salsa
• Guacamole (link to my fav recipe here)
• Shredded cheese
• Tortilla chips
• Mini bell peppers
• Tortillas

• Cook your rice according to package instructions.
• Cook your diced chicken so there is zero pink on the inside (temp should be at least 165 degrees). Season with salt and pepper if you’d like.
• In a large skillet or pan, add cooked chicken, Rotels, black beans, and Mexicorn (if you are using it). Heat through, about 5-8 minutes. Add the cooked rice and mix together well.
• Serve warm with tortilla chips or mini bell peppers as scoops, or add to tortillas for a burrito style meal. Top with your favorite toppings.

• You do not have to use any chips or peppers as dippers or scoops, this is great on its own too if you would prefer it that way.
• I usually have leftovers and will toss a fried egg on top along with salsa for a Mexi-style, high protein, high fiber breakfast (Note: it is only high fiber if you used brown rice).
• For an even quicker meal, use the prepackaged rice packets that you microwave for 90 seconds versus making rice on the stove. Dump the entire package into your skillet once you cook it. You could also use pre-packaged shredded chicken and just add it to your pan.
• If you want a great dose of fiber, buy Mission brand Carb Balance soft tortillas to use.

I had to ask my mom a few years ago where this recipe came from because there wasn’t a time I remember not loving this recipe, but I distinctly remember not having it as a child.

Turns out that my aunt made it up one day. She used to make us dinner on Fridays, or whenever she could make it over, and just tossed these ingredients into a skillet one night and called it dinner. Little did she know it would become one of our favorite meals!

We have made this for family get together’s and large events to feed the masses by doubling the recipe, and always get recipe requests for it. Most people can’t believe it’s only four ingredients.

However you decide to make it your own, or even if you just stick to the four ingredients, I hope you enjoy it as much as I do!

Until next time,