Easy Chicken Tinga Rice Bowls

This recipe makes plenty of extra chicken tinga that may be used to create a variety of other meals, like a topping for tostadas later in the week. Here, it's mixed with pinto beans and bell peppers to make a hearty, flavorful rice bowl. Finish with your favorite toppings like avocado and lime wedges.

Prep/Cook Time: 1 Hour 10 Minutes, Servings: 4

Ingredients

Chicken Tinga

• 2 tablespoons canola or avocado oil
• 1 large white onion, thinly sliced
• 4 cloves garlic, minced
• ¼ cup chopped canned chipotles in adobo
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 28-ounce can no-salt-added diced tomatoes
• 2 pounds boneless, skinless chicken thighs, trimmed

Rice Bowls

• 1 8-ounce package cooked cilantro-lime rice
• 1 15-ounce can pinto beans, rinsed
• 2 medium bell peppers, sliced
• 1 avocado, sliced
• Lime wedges for serving

Directions

1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.
2. Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce.
3. Heat rice according to package directions. Heat 3 cups chicken tinga and beans in separate pans or in the microwave until steaming. (Reserve remaining chicken tinga for later.)
4. 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.

© Dotdash Meredith. All rights reserved. Used with permission.