1 c white rice
1/2 c orzo (if you don't have orzo, just use another 1/2 c rice)
1 tbs olive oil
2 c chicken broth
1 c pico de gallo
2 c whole pinto beans (or 1 can pinto beans, heated)
2 chicken breasts, cubed, shredded or sliced (cooked however)
2 c lettuce, finely shredded
sour cream (optional)
For the rice, heat olive oil in a medium pot, add orzo and stir over medium heat until orzo is golden. Add white rice, and stir around for about a minute. Add chicken broth, and bring to a boil. Cover and let simmer on low for 17 minutes. Fluff rice with fork and drain any juice on the pico de gallo and add pico de gallo to the hot cooked rice.
To assemble the mexi-bowls:
In a bowl start with rice, then beans, then chicken, then lettuce, then any garnishes you would like.