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
Scale
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.
