Meat & Poultry Chicken Chicken Main Dish Chicken & Rice Easy Chicken Tinga Rice Bowls 5.0 (2) 2 Reviews Leftover chicken tinga, pinto beans and bell peppers combine to make a hearty, flavorful rice bowl. Finish with your favorite toppings, like avocado and lime wedges. By Devon O'Brien Devon O'Brien See More As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Updated on September 16, 2025 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Jacob Fox Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts These bowls use up leftover chicken tinga to make a quick lunch or dinner.The high-protein chicken supports muscle growth and maintenance.Pinto beans and bell peppers add flavor and a nutrient boost to the meal. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 1 8-ounce package cooked cilantro-lime rice 3 cups Chicken Tinga 1 (15 ounce) can pinto beans, rinsed 2 medium bell peppers, sliced 1 avocado, sliced Lime wedges for serving Directions Heat rice according to package directions. Heat chicken tinga and beans in separate pans or in the microwave until steaming. Meanwhile, cook bell peppers, stirring frequently, in a nonstick skillet over medium heat until tender, about 5 minutes. Layer the rice, chicken, beans and peppers in 4 bowls and top with avocado. Serve with lime wedges, if desired. Originally appeared: EatingWell Magazine, March 2022 Save Rate Print Nutrition Facts (per serving) 471 Calories 19g Fat 45g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 bowl Calories 471 % Daily Value * Total Carbohydrate 45g 16% Dietary Fiber 7g 25% Total Sugars 8g Added Sugars 1g 2% Protein 31g 62% Total Fat 19g 24% Saturated Fat 3g 15% Cholesterol 107mg 36% Sodium 701mg 30% Potassium 865mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.