This is a perfect weeknight dish for those unsure what to do with an abundance of chicken leftovers. I used all ingredients I had on hand in my pantry. Now I know most people don’t have Sazón lying around in their pantry, but you absolutely should! I grew up with a Puerto Rican grandmother who cooked with it a lot, so it’s become a staple in my own house. This was a huge hit with the hubby who is a big fan of Chipotle’s rice bowls.
Leftover Chicken Rice Bowls
- 1-2 cups grilled chicken breasts, cubed into 1-inch pieces
- 1-2 cups frozen corn
- 1 packet Goya Sazón with Coriander and Annatto
- 1 can of black beans
- 1 pouch of ready-to-heat rice (My favorite is Rishikesh Whole Grain Brown Basmati Rice)
- Dollop of sour cream
- hot sauce
In a medium skillet over medium low heat, add pre-cooked chicken, corn and half of the Sazón packet. Cook until chicken is warm, corn is cooked and the seasoning is well incorporated. Add beans to a small pot with the rest of the Sazón packet. Make sure not to drain the beans. Simmer until warm. Meanwhile, cook rice according to package. In bowls, layer ingredients as follows: rice, beans, chicken/corn mixture, dollop of sour cream, dash of hot sauce.
