If you’re craving a vibrant, flavorful meal that comes together effortlessly, this One-Pot Chicken Burrito Bowls Recipe will quickly become your go-to dinner. Imagine tender chicken, fluffy rice, hearty black beans, and sweet corn all simmered in a savory blend of spices and simmered with diced tomatoes and green chilies, creating a comforting Tex-Mex feast in just one pot. It’s like a fiesta of colors and tastes, perfect for busy weeknights or casual gatherings when you want something satisfying without the fuss. With minimal cleanup and maximum flavor, you’ll wonder why you haven’t made these bowls sooner!
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, creating a balanced dish that combines texture, flavor, and color beautifully. From protein-packed chicken to creamy avocado toppings, every element contributes to making these burrito bowls a delicious crowd-pleaser.
- Olive oil: For a light, healthy sauté base that enhances flavor and keeps chicken juicy.
- Boneless skinless chicken breasts: Provides lean protein, easy to cut into bite-sized pieces for perfect cooking.
- Small onion, diced: Adds a sweet, aromatic layer to build flavor in the dish.
- Garlic cloves, minced: Gives a fragrant, savory punch to the base of the recipe.
- Long-grain white rice (uncooked): The hearty starch that soaks up all those wonderful flavors.
- Low-sodium chicken broth: Liquid foundation that keeps things moist and infuses subtle savory notes.
- Black beans, drained and rinsed: Adds creaminess, protein, and a lovely earthy flavor.
- Frozen corn: Sweet bursts of texture and color for contrast.
- Diced tomatoes with green chilies: Brings brightness, mild spice, and juiciness to every bite.
- Chili powder: The warm, smoky spice that defines the dish’s bold character.
- Cumin: Earthy and fragrant, it deepens the Tex-Mex flavor profile perfectly.
- Paprika: Adds a subtle smoky sweetness and vibrant color.
- Salt: Enhances and balances all the seasonings and ingredients.
- Black pepper: Provides a gentle, spicy kick.
- Shredded cheddar or Mexican blend cheese: Melts into gooey perfection on top, making every spoonful irresistible.
- Fresh cilantro: Bright, herbal freshness that lightens the rich flavors.
- Diced avocado: Creamy texture and buttery flavor to complement the spices.
- Sour cream and lime wedges (optional): For cooling and tangy finishing touches that make this dish pop.
How to Make One-Pot Chicken Burrito Bowls Recipe
Step 1: Cook the Chicken
Heat your olive oil in a large skillet or pot over medium-high heat. Once shimmering, add the chicken pieces and let them cook undisturbed for a few minutes until they develop a light golden brown color. This step seals in the juices and locks flavor, making the chicken tender and mouthwatering.
Step 2: Sauté Onion and Garlic
Once the chicken is lightly browned, toss in your diced onion and minced garlic. Cook for 2 to 3 minutes, stirring occasionally, until the onion softens and the garlic becomes fragrant. This builds a rich flavor base that will permeate the entire dish.
Step 3: Add Rice and Liquid
Stir the uncooked rice into the skillet, coating the grains in the flavorful oils and cooking juices. Pour in the chicken broth, then add the black beans, corn, and diced tomatoes with green chilies. These ingredients not only add a wonderful variety of tastes and textures, but they also create the hearty, satisfying body of the burrito bowls.
Step 4: Season and Simmer
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper over the mixture. Give everything a good stir to combine well, then bring the pot to a boil. Once boiling, reduce the heat to low and cover the pot tightly. Allow the mixture to simmer gently for 18 to 20 minutes, or until the rice is tender and all the liquid has been absorbed.
Step 5: Melt the Cheese and Finish
Remove your pot from the heat and sprinkle the shredded cheese evenly over the top. Cover again for 2 to 3 minutes to let the cheese melt into a luscious, gooey layer. Before serving, fluff the rice gently with a fork to mix all those gooey, spicy, savory layers together.
How to Serve One-Pot Chicken Burrito Bowls Recipe
Garnishes
Adding fresh garnishes really elevates your burrito bowls. Sprinkle chopped fresh cilantro for a pop of herbal brightness, add diced avocado for creamy richness, or dollop on sour cream to balance the heat with smooth coolness. A squeeze of lime juice just before eating adds a fresh, zesty lift that complements all the savory flavors beautifully.
Side Dishes
This dish shines on its own because it’s so complete, but if you want to round out your meal, a simple green salad with a light vinaigrette or crispy tortilla chips and salsa pairs perfectly. These sides add crunch and freshness without overpowering the star ingredients.
Creative Ways to Present
For a fun twist, try serving the One-Pot Chicken Burrito Bowls Recipe in warm tortilla bowls or over a bed of crunchy lettuce for a burrito bowl salad. You can also turn it into a filling for tacos or stuffed peppers, making this dish versatile enough to suit many occasions.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Chicken Burrito Bowls can be stored in an airtight container in the refrigerator for up to 3 days. As the flavors continue to meld, the meal becomes even more delicious the next day, making it ideal for quick lunches or easy dinners.
Freezing
This recipe also freezes beautifully. Portion the burrito bowls into freezer-safe containers or bags and freeze for up to 2 months. To maintain the best texture, leave out any toppings like avocado or sour cream and add them fresh after reheating.
Reheating
Reheat your leftovers gently in the microwave or on the stovetop over low heat with a splash of water or broth to keep the rice moist. Top with fresh garnishes right before serving to revive those vibrant, fresh flavors you loved the first time around.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds extra fiber and a nuttier flavor, but keep in mind it will need more liquid and a longer cooking time, about 40–45 minutes. Just adjust the broth accordingly and keep the lid on tightly while simmering.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even water with a bit of added seasoning makes a fine substitute. Broth adds a deeper flavor, but it’s not mandatory for a delicious dish.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and add extra beans, corn, or even sautéed mushrooms for a hearty vegetarian version that’s just as satisfying and flavorful.
Is this recipe spicy?
It has a gentle kick thanks to the diced tomatoes with green chilies and chili powder, but it’s mild enough for kids or anyone who prefers less heat. You can always add more chili powder or fresh jalapeños to spice it up.
How do I make this dish faster?
Using pre-cooked or rotisserie shredded chicken can cut down cooking time significantly. Just add it in during the last few minutes to warm through instead of cooking raw chicken from scratch.
Final Thoughts
I can’t recommend this One-Pot Chicken Burrito Bowls Recipe enough for busy days when you want big flavor without big effort. It’s comforting, vibrant, and totally customizable to your tastes. Once you try it, you’ll have a new favorite that feels like a little celebration every time you eat it. So go ahead, gather those simple ingredients, and treat yourself to a Tex-Mex delight that’s ready before you know it!
Print
One-Pot Chicken Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This easy and flavorful One-Pot Chicken Burrito Bowls recipe combines tender chicken, rice, black beans, corn, and diced tomatoes cooked together with warming spices. Ready in just 35 minutes, this hearty Mexican-inspired dish is perfect for a weeknight dinner or meal prep. Topped with melted cheese and fresh garnishes like cilantro, avocado, sour cream, and lime, it delivers a satisfying and wholesome meal all cooked in one skillet.
Ingredients
Chicken 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
Main Ingredients
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing and Garnishes
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, for serving (optional)
- Diced avocado, for serving (optional)
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Cook the chicken: In a large skillet or pot, heat olive oil over medium-high heat. Add the bite-sized chicken pieces and cook until they are lightly browned on all sides, about 5–6 minutes.
- Sauté aromatics: Add the diced onion and minced garlic to the skillet. Sauté them together for 2–3 minutes, or until the onion is softened and translucent.
- Add rice and liquids: Stir in the uncooked long-grain white rice, followed by the low-sodium chicken broth. Add the drained black beans, frozen corn, and diced tomatoes with green chilies into the pot.
- Season the mixture: Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir everything together to combine evenly.
- Simmer until cooked: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 18–20 minutes, or until the rice is tender and has absorbed all the liquid.
- Melt the cheese: Remove the pot from heat. Sprinkle shredded cheddar or Mexican blend cheese evenly over the top. Cover again and let it sit for 2–3 minutes so the cheese can melt.
- Finish and serve: Fluff the burrito bowl mixture with a fork to mix the melted cheese in. Serve warm, garnished with fresh cilantro, diced avocado, sour cream, and lime wedges as desired for extra flavor and creaminess.
Notes
- Substitute brown rice if preferred; increase liquid by ¼ cup and cooking time by 10–15 minutes.
- Use pre-cooked shredded chicken to reduce prep and cook time.
- This recipe stores well and makes great meal prep for lunches or dinners.
- For a spicier kick, add chopped jalapeños or hot sauce as a topping.
- Can be adapted to a vegetarian version by omitting chicken and increasing beans or adding other vegetables.
