why make this recipe
One Pot Chicken Burrito Bowl is a fantastic meal for busy nights. It’s quick to prepare and cooks all in one pot, which means less cleanup for you! The flavors of seasoned chicken, beans, and cheese come together to create a satisfying dish that everyone will love. Plus, you can easily customize it with your favorite toppings.
how to make One Pot Chicken Burrito Bowl
Ingredients:
- 450 g chicken breast, cut into bite-sized pieces
- 3 tablespoons olive oil
- 40 g yellow onion, diced
- 195 g extra-long grain white rice, uncooked
- 410 g canned diced tomatoes, drained
- 425 g canned black beans, drained and rinsed
- 5 g garlic powder
- 5 g onion powder
- 10 g chili powder
- 5 g ground cumin
- 5 g smoked paprika
- 600 ml low-sodium chicken broth
- 120 g Colby Jack, Monterey Jack or Cheddar cheese, grated
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh tomatoes, diced
- Green onions, diced
- Sour cream
- Guacamole
Directions:
- Heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add the diced onions and cook for about 2 minutes, until they’re softened.
- Toss the chicken pieces with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Add the chicken to the pan and cook over medium-high heat for about 5 minutes, until lightly browned.
- Push the chicken to one side of the pan. Add the remaining 1 tablespoon of olive oil to the other side, then add the uncooked rice. Sauté the rice for about 2 minutes, stirring until it’s lightly golden.
- Stir in the black beans, drained diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin. Mix everything thoroughly and bring it to a simmer.
- Cover the pan, reduce the heat to low, and cook for about 20 minutes until the rice is tender and all the liquid is absorbed.
- Uncover, taste, and add more salt and pepper as needed. Stir gently to combine.
- Evenly sprinkle the grated cheese over the surface, cover again, and let it stand off the heat for 2-3 minutes until the cheese has melted.
- Top with fresh diced tomatoes, green onions, sour cream, and guacamole before serving.
how to serve One Pot Chicken Burrito Bowl
Serve this delicious One Pot Chicken Burrito Bowl hot. It’s great as a main dish and can be served family-style in the pot or plated individually. Add a dollop of sour cream and a spoonful of guacamole on top for extra flavor.
how to store One Pot Chicken Burrito Bowl
To store leftovers, let the dish cool completely and transfer it to an airtight container. Store in the refrigerator for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stove until warmed through.
tips to make One Pot Chicken Burrito Bowl
- To save time, you can use pre-cooked chicken or rotisserie chicken.
- Feel free to add additional vegetables like bell peppers or corn for extra flavor.
- Adjust the spiciness by adding more or less chili powder to suit your taste.
variation
You can make a vegetarian version by omitting the chicken and adding more beans or vegetables. You can also substitute quinoa for rice for a different texture.
FAQs
1. Can I use brown rice instead of white rice?
Yes, if you use brown rice, adjust the cooking time and use additional water as brown rice takes longer to cook.
2. Can I freeze this meal?
Yes, you can freeze the One Pot Chicken Burrito Bowl. Just let it cool completely, then store it in an airtight container for up to 2 months.
3. What can I use instead of chicken broth?
You can use vegetable broth or water as a substitute for chicken broth in this recipe.
One Pot Chicken Burrito Bowl
Ingredients
Main Ingredients
- 450 g chicken breast, cut into bite-sized pieces
- 3 tablespoons olive oil divided
- 40 g yellow onion, diced
- 195 g extra-long grain white rice, uncooked
- 410 g canned diced tomatoes, drained
- 425 g canned black beans, drained and rinsed
- 600 ml low-sodium chicken broth
- 120 g Colby Jack, Monterey Jack or Cheddar cheese, grated
Seasonings
- 5 g garlic powder
- 5 g onion powder
- 10 g chili powder
- 5 g ground cumin
- 5 g smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
Toppings
- Fresh tomatoes, diced
- Green onions, diced
- Sour cream
- Guacamole
Instructions
Preparation
- Heat 2 tablespoons of olive oil over medium heat in a large sauté pan.
- Add the diced onions and cook for about 2 minutes, until they're softened.
- Toss the chicken pieces with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper.
- Add the chicken to the pan and cook over medium-high heat for about 5 minutes, until lightly browned.
Cooking
- Push the chicken to one side of the pan.
- Add the remaining 1 tablespoon of olive oil to the other side, then add the uncooked rice. Sauté the rice for about 2 minutes, stirring until it's lightly golden.
- Stir in the black beans, drained diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin.
- Mix everything thoroughly and bring it to a simmer.
- Cover the pan, reduce the heat to low, and cook for about 20 minutes until the rice is tender and all the liquid is absorbed.
- Uncover, taste, and add more salt and pepper as needed. Stir gently to combine.
- Evenly sprinkle the grated cheese over the surface, cover again, and let it stand off the heat for 2-3 minutes until the cheese has melted.
Serving
- Top with fresh diced tomatoes, green onions, sour cream, and guacamole before serving.