Description
A hearty and flavorful One-Pot Chicken Burrito Bowl featuring tender chicken, rice, black beans, corn, and diced tomatoes with green chilies, all cooked together in a single skillet for an easy, delicious Tex-Mex inspired meal perfect for busy weeknights.
Ingredients
Scale
Protein & Vegetables
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
Grains & Broth
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups low-sodium chicken broth
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings (Optional)
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro
- Diced avocado
- Sour cream
- Lime wedges
Instructions
- Heat the oil and brown chicken. In a large skillet or pot, heat olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.
- Sauté onion and garlic. Add the diced onion and minced garlic to the skillet with the chicken and sauté for 2–3 minutes until the onion is softened and fragrant.
- Add remaining ingredients and simmer. Stir in the uncooked rice, chicken broth, black beans, frozen corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and black pepper. Bring the mixture to a boil.
- Cook covered until rice is tender. Reduce heat to low, cover the skillet or pot, and let it simmer gently for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Finish with cheese. Remove the pot from the heat, sprinkle shredded cheese evenly over the top, then cover again and let sit for 2–3 minutes until the cheese melts.
- Serve with toppings. Fluff the rice with a fork and serve your burrito bowls topped with fresh cilantro, diced avocado, sour cream, and a squeeze of lime if desired.
Notes
- You can substitute brown rice, but increase the chicken broth by ½ cup and extend cooking time to about 40–45 minutes for tender rice.
- Using pre-cooked shredded chicken speeds up the cooking process; simply add it when combining ingredients before simmering.
- This dish is excellent for meal prep and reheats well for lunches throughout the week.
