To make quick Mexican rice bowls, use the leftover taco meat or leftover rotisserie chicken. First, start by sautéing some bell peppers, onions and zucchini in a large skillet. Transfer it to a plate. Then, in the same large skillet, start cooking your Mexican rice according to the box directions.
While rice is cooking, make some frozen corn and wash and drain a can of black beans. Add in the veggies, leftover taco meat, corn, and black beans. Top with cheese and let it melt in the pan. You can serve it up with some sour cream or guacamole on top.