Description
This One-Pot Chicken Burrito Bowl is a flavorful and nutritious Mexican-American dish that combines tender chicken, seasoned rice, black beans, corn, and diced tomatoes with green chilies. Cooked all in one skillet, it’s quick and easy to prepare, making it a perfect weeknight dinner packed with protein and vibrant flavors. Topped with melted cheese and fresh cilantro, it’s a wholesome meal that can be customized with your favorite toppings like avocado, sour cream, or salsa.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14.5-ounce) can diced tomatoes with green chilies
Grains and Liquids
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups chicken broth
Spices and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Finishing Touches
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the chicken: Heat the olive oil in a large skillet or deep sauté pan over medium heat. Add the chicken pieces and cook for 5–6 minutes until they are lightly browned on all sides, ensuring they are nearly cooked through.
- Sauté aromatics: Stir in the chopped onion and minced garlic into the pan with the chicken, cooking for another 2 minutes until fragrant and the onions soften slightly.
- Add remaining ingredients: Add the uncooked rice, chicken broth, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and black pepper. Stir well to thoroughly combine all ingredients.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 20 minutes, or until the rice is cooked through and the liquid has been fully absorbed.
- Finish with lime and cheese: Remove the pan from heat and stir in the lime juice and shredded cheese. Cover again and let it stand for 2–3 minutes to allow the cheese to melt thoroughly.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the dish before serving. Optionally serve with avocado slices, sour cream, or salsa for added flavor.
Notes
- Serve with avocado slices, sour cream, or salsa for extra flavor and creaminess.
- You can substitute brown rice; increase the chicken broth to 2 cups and simmer for 35–40 minutes until fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.