One-Pan Chicken Burrito Bowls

One-Pan Chicken Burrito Bowls

 

This recipe for One-Pan Chicken Burrito Bowls is one of my new favorites. It’s packed with flavor and so easy to make. I combined boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks in just one pan, even the rice. This one-pot meal was a huge hit with my family and it’s faster than driving to get takeout!  You can see even more on my one-pot meals here.

Find the slow cooker version of this recipe here!

Initially, I was working on developing a one-pan Mexican casserole with rice. When I mentioned my idea to my husband, he said, “Sounds great, like everything you would put in a chicken burrito.” So I thought that was a much better name and described the dish even better! We served ours in bowls, but this dish would be amazing wrapped in a tortilla. A quick way to make homemade chicken burritos!

One-Pan Chicken Burrito Bowls

 

Start by sautéing onions in olive oil, then browning the chicken. The chicken doesn’t need to cook through completely at this point, it will continue cooking later.  Once the chicken has browned, push the chicken over to one side of the pan and add another tablespoon of olive oil. Saute the uncooked rice in olive oil until slightly toasted, just a minute or two.  Sautéing the uncooked rice is a key step in making homemade Mexican rice, so make sure not to skip this step. It prevents the rice from being too starchy and sticky.

 

One-Pan Chicken Burrito Bowls

 

Add chicken broth, drained canned tomatoes, and drained and rinsed black beans to the pan along with seasonings. Bring to a simmer, then cover and reduce heat to low. Cook covered for about twenty minutes, or until rice is tender.

One-Pan Chicken Burrito Bowls

 

Once you remove the lid, you have this delicious mixture of rice and bean goodness. The rice will really soak up the seasoning, so make sure to taste at this point and adjust seasoning as needed.

One-Pan Chicken Burrito Bowls

 

Remove pan from heat and sprinkle with cheese. Recover and let dish stand for a few minutes until cheese melts. Garnish with fresh tomatoes and green onions. Finish with fresh guacamole and sour cream.

I had a million ideas for this dish, and I had a hard time narrowing down the combination of ingredients. Everything sounded good to me, but I ended up with a combination I thought would be the most kid-friendly for our family.  In the recipe, I’ve listed possible variations just to mix things up!

Kitchen tools you will need to make this recipe:

Links are to the products I use and love in my kitchen.

Stainless Steel Saute Pan or Stainless 3-1/2-Quart Saute Pan

Cutting Board

Chef’s Knife

Box Grater

 

One-Pot Chicken Burrito Bowls

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-5

One-Pot Chicken Burrito Bowls

Ingredients

  • 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoon of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of diced tomatoes, drained
  • 1 15oz can of black beans, drained and rinsed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups of colby jack, monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole

Instructions

  1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
  4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes or until rice is tender.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Notes

Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.

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For even more dinner ideas, check out these easy dinner recipes!

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

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If you like this recipe, you may also like some of my recent favorites:

Skillet Lasagna

Skillet Lasagna

One Pan Chicken Alfredo

One-Pan Chicken Alfredo

One-Pan Chicken Burrito Bowls

Comments

  1. Oh my gosh, I love meals like this. All my favorite things in one big ol’ skillet. And cheese. Lots of cheese :)

  2. Sounds DELISH and so adaptable to so many uses and variations. Bowls, burritos, adding peppers, corn,avocados, etc.
    I must try.

  3. How many does this serve? I’m making dinner tomorrow night for my family (5 adults) and this looks soo good. Would this be enough or should I double the recipe? Could always serve with burritos or soft tacos if not enough I guess!

    • It serves 4-5, so I think it should work for you family. Let me know how it goes:0)

      • It was so good!! Didn’t have to double it, was more than enough for everyone. I served it with cornchips and burritos. We used to live in the U.S (we’re from New Zealand) and my Dad said this was the best thing he has tasted since Chipotle (NZ hasn’t quite mastered mexican yet). We can’t get a lot of the ingredients you guys can over there, so this was really good as everything was the same apart from the cheese. Thank you!!

  4. Heather says:

    I made this tonight for dinner, and my husband and son loved it! It will definitely be added to our rotation of favorites. I added ortega chiles with the sauteed onions, and topped with cilantro in addition to the green onions. So delish!

  5. This recipe looks so good. I love Mexican food. Thanks so much

  6. Can you use brown rice??

    • Brown rice takes much longer to cook, so you would really have to experiment with ratios, cooking times and products. You may be able to use a par cooked brown rice.

  7. Jessica says:

    Mine is still super soupy after 25 minutes. Any suggestions?

    • Hi Jessica,

      I would recheck the steps and make sure you drained the tomatoes and beans. Don’t forget, the recipe calls for uncooked rice. The rice cooks in the broth.

  8. This looks amazing! I am scoping out recipes that I can easily convert to vegan and this would work great! Just substitute vegetable broth, tofu and hold the cheese!

  9. Could you use rotisserie chicken in this recipe?

  10. I’m making this right now and I can’t wait to eat it! Thanks for such a delicious and easy recipe. My family is gluten free, so a burrito bowl without a burrito is perfect for us :)
    -Dana

  11. Totally craving this right now!

  12. Lindsay says:

    How could I do this with quinoa?

  13. Oh goodness, I am queen of the kitchen in my boyfriend’s eyes after making this this evening. I made margaritas with fresh strawberries too, which was a perfect addition. Thank you for posting! I can’t wait to try all your other recipes too. =)

  14. Becky Turk says:

    Just made this tonight, delicious! Served with Greek yogurt in place of sour cream and over chopped romain lettuce! Thanks for the great recipe!

    • Aloha. I made your recipe tonight and it is a hit, especially with my sometimes picky nine and seven year keiki. Mahalo for this recipe and sharing.

  15. Pleeeaaaase make a crock pot version of this! Both times I’ve tried this it has been awesome, but I also burned it both times. My stovetop can’t handle it! Any ideas for how to make this in the slow cooker?

  16. Please make this into a slow cooker recipe! I’ve made it twice and burned it both times. My stovetop can’t handle the delicious ness! Pretty please?

  17. Do you think you could freeze this? I am looking for something I can freeze to take camping then throw on the fire in a pan to reheat and serve. Obviously added the cheese and other garnish at the end of reheating while camping.

  18. I made these for dinner tonight. We just finished eating and I had to post a comment and let you know how unbelievably delicious these were. I used sirloin tips and fire-roasted tomatoes and served them in warm tortillas and they tasted as good as anything I’ve had in a restaurant in forever. And the best part? Even my picky eater ate! Thank you so much!

  19. Samantha says:

    Yum, made this last night with a few substitutions – I added corn, used only 1 cup cheese, and used only 2 cups chicken broth (just in case!). Also, I used the Kroger brown rice and it came out great! Thanks!

  20. My family loved this! So easy to make! I substituted real garlic for the powder and I think it gave it good flavor. Thanks for the recipe!

  21. This is really delicious! Looks just like the picture and tasted perfect. Thanks for sharing your yummy recipe. :)

  22. I’ve made this three and it is so delicious and easy to put together. One of the times we even used leftover rotisserie chicken and it was perfect–even faster. Mine was “soupy” as well (even though I drained both the tomatoes and beans) so the second time I only used 2 cups (actually a little less). I’m thinking it might have to do with the juiciness of the chicken. I just turned up the heat and tad a kept an eye on it for 5-10 more minutes and it was perfect! Thank you for sharing!

  23. Im a newly wed so im still learning the whole cooking thing, and this recipe was fantastic and easy to follow!
    Thankyou so much for sharing!

  24. I made this tonight and it was awesome! I omitted the chicken because I figured we would not miss it, and guess what? We did not miss it! Thanks for sharing :)

  25. I love the recipe and it looks mighty delicious! Check us out at AllFreeCopycatRecipes.com for great recipes from other bloggers. We would love to link out to your recipe and send some of our readers your way.
    Arielle, editor of AllFreeCopycatRecipes.com

  26. chanelle miller says:

    our family loved this! so simple and we wrapped it in a tortilla like a burrito! thanks for sharing

  27. Deanna Bushman says:

    This is very similar to what I whipped up the other night to use up some leftover rice & beans from earlier in the week.. Mine had slices of habanero & pepperjack chicken sausage in (and no cheese), as well. It was really good the first night and the leftovers were even better wrapped up in a tortilla with some sour cream, salsa, and shredded Mexican cheese, before being pan fried in a little vegetable oil (melty cheesy inside; crispy sealed outside). :)

  28. Made this tonight with brown rice. I was worried since I didn’t change anything else but that and didn’t know how long to cook for. I simmered on low for 20 mins as recommended and then pumped 10 more mins on at exactly medium heat. It helped to boil off some of the soupiness. Then I let it sit (off the burner) for about 10 mins before putting the cheese on, even though it was still soupy. When the cheese melted and I mixed it in, that thickened it up quite a bit. I’m sure once I put this in the fridge for tomorrow’s dinner, it’ll be perfect when reheated! My taste test was yummy tonight! Just a word of encouragement to those like myself who would prefer to avoid white rice :)

  29. I made this tonight and just wanted to thank you – it’s beautiful, extremely tasty and tastes authentically Mexican. I didn’t have chilli powder, so used a sprinkling of chilli flakes. To keep it light I just grated a very small amount of cheese over the dish after it was in the serving bowls, then topped with the chopped tomato and shallots and added some sliced jalopenos. Thanks so much, it’s earned a prominent place in my recipe folder!

  30. I made this tonight, drained everything as directed and mine came out soupy too :(

    • Hi Jennifer,

      The mixture should be on the moist side. The rice isn’t meant to be dry and fluffy, something similar to jambalaya. If you have extra liquid, you can simmer the mixture uncovered for a few minutes and that should do the trick.

  31. Susie Seeley says:

    I made this Saturday night for dinner, my 19 year old daughter, who hates EVERYTHING, especially leftovers, devoured this, ate ate the leftovers in tortillas for 3 days straight. Today, Tuesday, she asked me to make it again! The only change I made was tripling the seasonings! Yay! A keeper!

  32. Stephanie says:

    I made this tonight with brown rice and fresh tomatoes instead of canned. It took about an hour instead of 20 minutes, but it turned out delicious. Thank you.

  33. I made this tonight and we LOVED it. I also added red bell pepper, green chilies and some Chipotle pepper powder for a nice smokey kick. I can’t wait to have left overs tomorrow!!

  34. Just made this and very yummy. Put my own twist by using fresh tomatoes instead of canned. Then added fresh corn and cilantro the last five minutes. I also used quinoa instead of rice. One last thing was squeezed fresh lime juice on serving, gave it that extra zest! Very good!!

  35. shannon campos-hatfield says:

    I made this tonight. EVERYONE LOVED it. We put it in flour tortillas with a bit of cheese, fresh tomatoes, cilantro and guac….it tasted like chipole to us. THANKS for a YUMMY recipe!

  36. Delicious!!!!! Thank you for the recipe!

Trackbacks

  1. […] this dish, I used the same technique for cooking the rice as my one-pan chicken burrito bowls. Once the chicken has browned, push it over to one side and sauté the rice in a little additional […]

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