I have half a rotisserie chicken, a can of black beans, rice, and some wilting cilantro.

You can make a quick, flavorful Chicken and Black Bean Rice Bowl. It’s satisfying and uses up everything you have.

Here is how to do it in under 30 minutes:

1. Start the rice: Get your rice cooking first. If you have a quick-cook variety or pre-cooked rice, this will be even faster.
2. Prep the chicken: While the rice simmers, shred your rotisserie chicken into bite-sized pieces.
3. Warm the beans: Drain and rinse the black beans. Place them in a small saucepan over medium heat. If you have spices on hand—like cumin, chili powder, or garlic powder—add a pinch to the beans while they warm through.
4. Toss the chicken: Add the shredded chicken to the pan with the beans just long enough to let it warm through. If it looks a little dry, add a splash of water or a drizzle of oil to keep it moist.
5. Finish with cilantro: Chop your cilantro (use the stems too, they have lots of flavor!) and stir it into the rice once it's finished cooking.
6. Assemble: Scoop the cilantro-rice into bowls, top with the chicken and black bean mixture, and serve.

A few quick tips:

• Make it saucy: If you have any salsa, soy sauce, lime juice, or hot sauce in the fridge, those would be great additions to the bowls.
• The cilantro: If the cilantro is only slightly wilted, chop it fine and stir it in. If it’s very limp, soak it in a bowl of cold water for 10 minutes while the rice cooks; it will often crisp right back up.

Enjoy your dinner!