Description
This one-pot chicken burrito bowl recipe is a quick and delicious Tex-Mex inspired meal featuring tender chicken, rice, black beans, corn, and flavorful spices all cooked together in a single skillet. It’s a convenient and healthy dinner option topped with melted cheese and customizable garnishes like avocado, sour cream, and cilantro.
Ingredients
Scale
Protein and 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 and Liquids
- 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
Finishing Touches and Garnishes
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro (optional)
- Diced avocado (optional)
- Sour cream (optional)
- Lime wedges (optional)
Instructions
- Brown the Chicken: In a large skillet or pot, heat olive oil over medium-high heat. Add the bite-sized chicken pieces and cook until lightly browned, about 5 to 6 minutes, stirring occasionally to ensure even cooking.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the chicken. Sauté for 2 to 3 minutes until the onions become soft and fragrant.
- Add Rice and Liquids: Stir in the uncooked long-grain white rice, low-sodium chicken broth, drained black beans, frozen corn, and diced tomatoes with green chilies. Mix in the chili powder, cumin, paprika, salt, and black pepper, ensuring the spices are well distributed.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 18 to 20 minutes or until the rice is tender and all the liquid has been absorbed.
- Melt the Cheese: Remove the skillet from the heat. Sprinkle shredded cheddar or Mexican blend cheese evenly over the top. Cover again and let it sit for 2 to 3 minutes to allow the cheese to melt.
- Serve: Fluff the mixture gently with a fork. Serve the chicken burrito bowls topped with optional fresh cilantro, diced avocado, sour cream, and lime wedges for additional flavor and freshness.
Notes
- Brown rice can be used instead of white rice; increase the broth by ½ cup and extend cooking time by 10-15 minutes.
- For a quicker version, use pre-cooked shredded chicken instead of raw chicken breasts.
- This dish works well for meal prepping and reheats nicely for lunches throughout the week.
- Customize toppings based on preference like adding jalapeños or salsa for extra heat.
