This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Even though I am often pressed for time, it’s important to me to make dinner for my family 4 to 5 nights a week. It doesn’t have to be fancy, but I try to make it quick while staying healthy. And of course, it need to be tasty. I have a 4 year old who has no issues telling me if it isn’t! It’s always nice to have a few pantry staples around so I can pull something healthy and delicious together in no time.
One of those pantry staples is S&W Beans. They look great and taste great and I love the convenience of them which helps me with dinner making! S&W Beans are also super versatile so they make the perfect pantry staple. I like to incorporate them into salads, soups, tacos, and more. S&W beans offer a wide variety of beans including 50% less sodium, organic options, and their delicious White Chili Bean (one of our favorites). I know I can rely on S&W Beans for their quality. They have have been delivering premium quality for over 120 years. Nobody does beans better. And the best part is that now through April, S&W Beans is offering $1 off 2 cans of S&W Beans! Get and print your coupon from their website here.
I was inspired by some of the unique flavors of S&W Beans. The White Chili Beans in particular sounded delicious! I decided to create something easy, healthy, and most of all delicious by using them in a burrito bowl. Black beans are typically used in recipes with a Southwestern flavor, but I knew the White Chili Beans with their flavors would be perfect! After that, the whole meal came together so easily.
I threw 4 frozen chicken breasts in the crockpot and seasoned them with lime juice, chili powder, and some southwestern seasoning I had in my cabinet and set them on low for 6 hours. Once they were done, I shredded them and returned them to the pot. Afterwards, I made rice and mixed it with fresh chopped cilantro and lime juice and warmed up the White Chili Beans on the stovetop. Then we each made our burrito bowls with rice topped with chicken and beans and then added avocado, tomatoes, and cheese. I like to add a bit of salsa to mine too for an extra kick. These were such a hit at our house! Even my daughter said, “Mmm Mommy, you did a good job!”
White Bean & Chicken Burrito Bowl
makes 4 servings
2T. + 2T. lime juice
2t. southwestern seasoning
1t. chili powder
2lbs chicken
2c. cooked brown rice
1/4c. chopped fresh cilantro
1 can S&W White Chili Beans
1c. shredded mozzarella cheese
1 tomato, chopped
1 avocado, chopped
1. Place chicken in slow cooker. Pour 2T. lime juice over top. Mix seasonings together and sprinkle over chicken. Cook on low 6 hours. Shred once cooked.
2. Mix cooked rice, cilantro, and remaining 2T. lime juice together in a bowl. Set aside.
3. Heat S&W white chili beans in microwave or over stovetop. Set aside.
4. Prepare burrito bowl with rice, chicken, beans, tomato, avocado, and shredded cheese. Garnish with fresh cilantro if desired.
Tip: This also makes a delicious filling if you have those that prefer burritos over burrito bowls! I like to switch up leftovers and make a burrito and grill it in my sandwich press.
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