One Pot Chicken Burrito Bowl
A quick and easy meal featuring seasoned chicken, beans, and rice all cooked in one pot for minimal cleanup.
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.
Notes
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. 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.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 12gSugar: 3g
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