Description
These One Pot Chicken Burrito Bowls are a quick, hearty, and flavorful meal loaded with seasoned chicken, rice, beans, corn, and your favorite burrito toppings—all cooked in a single pan for easy cleanup. Perfect for busy weeknights or meal prepping ahead.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long-grain white rice, rinsed
- 1½ cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (frozen or canned and drained)
- 1 cup salsa (mild or spicy)
- Juice of ½ lime
Optional Toppings
- Shredded cheese
- Avocado
- Sour cream
- Chopped cilantro
- Jalapeños
Instructions
- Heat oil and brown chicken: Heat olive oil in a large skillet or pot over medium heat. Add diced chicken and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 4–5 minutes until the chicken is browned but not fully cooked through.
- Add rice and liquids: Stir in the rinsed rice, low-sodium chicken broth, black beans, corn, and salsa. Mix everything together thoroughly.
- Simmer until rice cooks: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Rest the dish: Turn off the heat and let the pot sit, covered, for 5 minutes to allow flavors to meld and the rice to finish steaming.
- Finish and serve: Fluff the rice and chicken mixture with a fork, then squeeze in the juice of half a lime. Serve the burrito bowls topped with your desired toppings like shredded cheese, avocado, sour cream, cilantro, and jalapeños.
Notes
- For a spicier kick, use hot salsa or add cayenne pepper to the seasoning mix.
- This dish stores well for up to 4 days in the fridge, making it great for meal prep and quick lunches or dinners.
- You can substitute brown rice; however, adjust the liquid amount and cooking time accordingly.
- Make it vegetarian by omitting the chicken and substituting vegetable broth for chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
