One-Pot Chicken Burrito Bowl Recipe – tender chunks of chicken, homemade mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings.
One-Pot Chicken Burrito Bowl
Boneless skinless chicken breasts cut into bite-sized pieces and cooked in the same pan as the rice and beans. The result, a homemade burrito bowl for the family or for meal prep. The best part is you can customize it with your favorite burrito bowl toppings. This tasty one-pot recipe has been a favorite since 2014! 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.” 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. It truly makes a perfect all-in-one filling for burritos. If you like Chipotle burrito bowls, this homemade version will save you mone,y and they taste even better than take-out!
Chicken Burrito Bowl Ingredients
- Boneless Skinless Chicken Breasts – Boneless Skinless Chicken Thighs, Ground Chicken, Ground Turkey, or Ground Beef make great substitutes.
- Olive Oil – or Avocado Oil.
- Yellow Onions – white or red onions will work as well.
- Extra Long Grain Rice – I use Mahatma brand rice and I do not rinse the rice.
- Canned Diced Tomatoes – drained. Fire roasted diced tomatoes or diced tomatoes with green chilis are also great and add a flavor boost.
- Black Beans – canned black beans that have been drained and rinsed, make sure to drain off excess water. Pinto Beans or Kidney Beans are a great substitute.
- Low-Sodium Chicken Broth – substitute with water and chicken bullion if needed.
- Seasonings – in a pinch, a store-bought taco seasoning packet can be substituted
- Limes – a squeeze of fresh lime juice to brighten the flavors
- Cheese – shredded Colby-jack, shredded Mexican cheese blend, or any on hand cheese. Cheese is optional if you prefer to go dairy-free.
- Cilantro or Green Onion
How to make 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.
- 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.
- 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.
- Remove pan from heat, squeeze fresh lime juice over, and sprinkle with cheese. Recover and let dish stand for a few minutes until cheese melts. Garnish with fresh tomatoes and green onions. Finish the chicken burrito bowl with fresh guacamole and sour cream.
- To use shredded chicken, use a store-bought rotisserie chicken and shred about two cups of chicken. Stir in after cooking and let warm through.
Favorite Burrito Bowl Toppings
Fresh toppings add so much incredible flavor and texture to the burrito bowl! Here are some suggested burrito bowl toppings:
- Fresh Chopped Tomatoes
- Crunchy Romaine Lettuce or Salad Mix
- Homemade or Store-bought Salsa
- Pico de Gallo
- Hot Sauce
- Diced Avocados
- Fresh Guacamole
- Sour Cream
- Fresh Cilantro
- Green Onions
- Corn Salsa
- Tortilla Chips – use crushed tortilla chips as a crunchy topping, or use tortilla chips to scoop up the burrito bowls!
More Burrito Bowl Recipes
Instant Pot Chicken Burrito Bowl
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. I’ve listed possible variations in the recipe, just to mix things up!
How to Store and Reheat Burrito Bowls
Let one-pot burrito bowl mixture cool and divide into separate containers if meal prepping. Store in fridge for up to three days. Reheat in microwave safe container until hot. This burrito bowl mixture makes amazing leftovers! Store toppings in separate containers and top after heating.
Can I use Brown Rice in this recipe?
This is one of the most common questions! This specific recipe is made with white rice so that the chicken and rice cook at the same time. If you want to use brown rice in the recipe, modifications need to be made to avoid over cooking the chicken. The brown rice will take about 45 minutes to cook. One option would be to use whole chicken breasts and shred them after cooking.
Is this burrito bowl gluten-free?
Yes, rice based recipes are naturally gluten-free as long as you use gluten-free components. Make sure the canned beans, tomatoes, chicken broth, seasonings, and toppings are all gluten-free.
Here is a quick video of my One-Pan Chicken Burrito recipe:
One-Pot Chicken Burrito Bowl Recipe - tender chunks of chicken, homemade Mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings
- 1 pound chicken breast cut into bite sized pieces
- 3 tablespoons olive oil
- 1/4 cup yellow onion diced
- 1 cup extra-long grain rice uncooked
- 1 14.5 oz can diced tomatoes drained
- 1 15 oz can black beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 1/2 cups low-sodium chicken broth
- 1 cup colby jack cheese monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream
Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pan and cook over medium high heat until chicken has started to brown.
Move chicken to one side of pan. On 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.
Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes, or until rice is tender.
Season with additional salt and pepper as needed.
Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole.
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.
Chicken Burrito Bowl Recipe Update
Originally published in 2014 this recipe has been a reader favorite for years, I’ve updated the recipe just slightly by increasing the spices for even more flavor.
If you make this, I’d love for you to tag me on Instagram at @no2pencilblog Follow me on Facebook for more delicious dinner ideas!
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
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- Easy to clean-up
- and...most important...absolutely DELICIOUS
Oh my gosh, I love meals like this. All my favorite things in one big ol’ skillet. And cheese. Lots of cheese 🙂
Never enough cheese:0) Thank you!!!
Sounds DELISH and so adaptable to so many uses and variations. Bowls, burritos, adding peppers, corn,avocados, etc.
I must try.
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!!
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!
Thanks, Heather! xo
This recipe looks so good. I love Mexican food. Thanks so much
Thanks, Laura! :0)
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.
I do! 🙂
II did it with brown rice. I cooked it separately in chicken broth and then added it at the end. It was delicious and healthier with the brown rice.
i used instant brown rice and it turned out great
Mine is still super soupy after 25 minutes. Any suggestions?
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.
I have drained everything, but put in brown rice and its been longer then 20 mins and its still soap so letting it cook longer.
I just made this with brown rice and had the same problem. I do not recommend making with brown rice. It take much longer to cook than white rice.
I make it with brown rice all the time, it works great, you just need to simmer for 40-45 minutes until it’s not soupy and the rice is cooked.
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!
Great idea! Thanks for sharing!
Could you use rotisserie chicken in this recipe?
Sure! I would just stir it in at the end since it’s already cooked and adjust the rest of the steps accordingly.
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 🙂
Totally craving this right now!
Thanks, Kristen! xo
How could I do this with quinoa?
I know it’s been months since you asked, but I have a recipe that is just like this (minus chicken) that uses quinoa instead of rice. It’s from Damn Delicious called Mexican quinoa skillet
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. =)
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.
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?
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?
That’s a great idea, Erin! I will work on it:0)
I will try making it in an electric skillet. My stove gets very hot also!
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.
I think that is a great idea!
This freezes really well. It makes a ton, so last time I froze half and then defrosted and used in enchiladas. It was delicious!
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!
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!
Did you cook it for the 40-50 minute then? I want to try it with brown rice too. Thanks!
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!
This is really delicious! Looks just like the picture and tasted perfect. Thanks for sharing your yummy recipe. 🙂
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!
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!
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 🙂
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
our family loved this! so simple and we wrapped it in a tortilla like a burrito! thanks for sharing
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). 🙂
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 🙂
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!
I made this tonight, drained everything as directed and mine came out soupy too 🙁
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.
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!
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.
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!!
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!!
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!
Delicious!!!!! Thank you for the recipe!
Made this for the first time a couple nights ago and is now one of my favorite easy dinners by far! i made the addition of a can of Hatch green chiles for a little extra spice and they were fantastic. Thank you so much for the recipe and inspiration for future meals!
Thank you, Alyssa! So glad you liked it!
I’m not much of a cook- more of my husband’s thing (thank God!), but I do make dinner every now and again. I’m going to make this tonight. It looks soon good omgosh! Wish me luck 😀
Would you happen to have the nutrition facts for this?
Thank for asking, Hannah. I don’t right now. Hopefully that is something I can add to my site at a later date. In the meantime, I know some people use online nutrition calculators.
Hi Melissa! Is it possible to double this recipe and cook it in a large stockpot? I am concerned that it may affect cooking time. Thanks!
You can double! I made a triple batch recently to send to a friend. Browning the chicken will take longer, but the cooking time of the rice will stay the same.
This tastes great! But mine took a really long time to cook…definitely over an hour. Still delicious. Thanks for sharing this recipe.
Did you use brown rice? It takes much longer to cook. Thanks for the comment!
Thank you so much for this easy, delicious recipe! I made it last night for my family and we are eating leftovers today. It is fantastic! It is kind of like a homemade Chipotle burrito bowl, which is my favorite. I used 1 can of chicken broth which was perfect, and I used a packet of taco/fajita seasoning which made it even easier. I will definitely be making this recipe again!
I made this tonight for my family of five and EVERYONE loved it! Crazy when that happens. Most of us rolled up in soft tortillas but my husband ate on tortilla chips like nachos. I think I counted him saying “this is delicious” six times! Thanks for this easy, yummy, family-friendly recipe.
Just made this and omgosh it’s so good. Thanks for sharing:). I followed the recipe except I used ground chicken (instead of chicken breast), a can of undrained Hunts chili tomatoes (instead of regular diced tomatoes), mild sharp cheese and cooked Minute Ready to serve Jasmine rice because it was what I had on hand. Definitely making this again
Could I use seasoned ground beef instead of chicken?
Yes! That works great!
So I tried this last night. I didn’t add the cheese, I put in a whole onion, and added 2 jalepenos and a regular pepper. It was so good and a bit vamped up with the veggies. I loved it!
just made this tonight – and my husband and I LOVED IT! I also loved how easy it was to make! One tip for people who mentioned that it took longer to cook: once all the ingredients are added together in the skillet – bring ingredients to a boil for a few minutes and THEN lower the heat and simmer on low. I think that will make a big difference.
Thanks for sharing this recipe! 🙂
Yeah definitely way too much liquid to rice ratio. All my ingredients were drained and it was way too wet. I would make with 1 3/4 cups broth next time. (I suppose it depends what rice you are using. I’m using Thai rice and it generally needs less water)
Definitely a keeper recipe. The family enjoyed it and went back for seconds.. Used tomatoes with green chilies which gave it a kick. Also served it with tortilla chips. Definitely a winner
This dish was amazing, I didn’t know my mom had two kinds of rice, regular and minute rice and I used gre minute rice but it still turned out perfect not soupy at all! Will definitely make tha again!
Cyndi - My Kitchen Craze
This one pot burrito bowl looks out of this world! I love the one pot and I heart mexican food so this is right up my alley. I’m so making this this weekend for my family! Pinned!! 😉
tried this for the third time in about as many weeks and sensational again!
made this recipe today and my family loved it! I used brown rice and added the corn and some green chiles and because we like it spicy, I used hot habenaro cheese.
Hi Melissa! I just found this recipe, and am looking forward to trying it. I have a question – do you use any particular type of olive oil? Not necessarily the brand, unless you want to share that, but do you use a light, an evoo, a “flavored” (and I don’t think that’s the right word, but I’m having a brain-freeze moment)? Thanks! Dawn
I use extra virgin olive oil otherwise known as evoo:0)
Made this for my family tonight!!! It was awesome!! I’m thinking about adding some diced green chiles the next time I make it instead of the chili powder. Thank you for sharing this awesome recipe!!
I love this recipe! Thank you so much for providing such a tasty dish! One question- tonight it had bits of uncooked rice- it cooked the whole 20 minutes and I stir fried it as directed. Any thoughts on why this would happen? Did I stir fry it too long? Or maybe the rice is too old?
Just thought I’d pick your brain! Thanks again!
I usually don’t comment on recipes, but I can’t resist. Loved this recipe. I made it with ground turkey, omitted the onions and replaced them with a bunch of bell peppers, and added corn. So good. A+
Delicious!! My tiny family(boyfriend and our 15 month old) loves this meal!! So easy and quick to make. Makes enough for leftovers for us as well. Definitely in our weekly rotation
This looks to be a great Recipe!! I want to make this for my Sons Graduation Party, we are expecting 150 and I want to make this ahead of time, not sure how much of everything I will need and what would be the best way to cook this wonderful dish!! I do have a large electric roaster could I make this in that? If so could you give me suggestions as to how to go about it? I think I will be adding pre cooked chicken to the rice mix! I just found this recipe and will be making it in 2 days so if you could respond with helpful tips that would be so awesome!! I cant wait to look at the other wonderful Ideas you have… I am having a taco burrito bar or the Grad Party!!! Thank you again so much!!
OMG. So delicious! I topped mine with olives, homemade salsa, and guacamole. Even my mexican food hubby thought it was great!
Could I use barley in place of the rice?? (With adjusted cooking time as needed) I am trying to find ways to use an abundance of barley. Thank you — this recipe will be a hit with my hubby.
OMG! This dish is amazing. I now have teenagers from two Brooklyn apartment buildings coming over when they find out I’m making this! I made it with steak stir fry bits and everyone loved it. The teens said “It’s bangin’!” I now have to have TWO pans going when I make it. THANK YOU! FINALLY something everyone likes!
This has become a staple in our house (we omit the chicken, though). It’s such a great recipe and one of my very favourites! Thanks so much!
Thank you, Emma! I’m so glad!
This recipe has become a huge favorite of mine! have you ever tried freezing this, or portions of it? Id like to make while we are camping but debates cooking the chicken and rice (separately) and just freezing then adding the other parts in at the campsite (obviously with less liquid at that time). Do you think that would work?
Just picked up the ingredients…had to make a special trip by bus but I can’t wait to try it…lol. Looks so yummy!
Hope you loved it!
I made this tonight and it was delicious! I used brown rice instead of white, and cooked it 40 min instead of 20 min with the same broth ratio and it came out great.
Also I added a small can of diced green chiles to add a little kick.
Is everyone using regular rice or or minute rice?
The recipe calls for extra long grain white rice, uncooked. Not minute rice. Hope that helps!
Thanks SO much…duh. I see that now!
Very good! I will make this again!
Fantastic! I made this tonight – I used Safeways fried chicken because it was a on sale . Four legs and four thighs for five bucks. I removed all the breading and stripped the meat from the bone. It was good! I put just a bit of shredded cheese on each serving, not nearly the amount called for and didn’t miss it. My daughter loved it too.
I will make this at the family cabin where we feed a crowd. The price is right, too!
My sister and I were just talking about my Grandma’s chicken and rice recipe and how we’ve both tried to make the dish but haven’t gotten it right. It is a completely different dish – involving a can of cream of mushroom soup and celery. This dish reminded me of my grandma’s. I think the secret is browning the raw rice and cooking it in broth – it gives the rice a depth of flavor. Thank you!
I made this for dinner tonight and I had to come here to say thank you! So quick and easy to throw together and it was soo yummy!!
This recipe is amazing! Absolutely love it, especially when its in a wrap. DELICIOUS!
GREAT idea – delicious – used ground turkey cause that’s what I had. Loved this and so did the fam! Thanks!
Made this for dinner last week. Everyone in the family gives it two thumbs up. The only thing that didn’t work out well was that my rice was a little crisp and we cooked it longer than stated but I’m pretty sure it was user error. I didn’t saute them long enough. We also added thin tortilla chips for a little crunch. Super good and a recipe we will make again and again.
That sounds great, Jesseca!!! Thanks for the comment, so glad your cute fam like it!
I want to make this tomorrow but I don’t have the right beans. I only have refried beans… and I read through ALL the comments in hope that someone else might have used refried beans…. but no one said anything about it.
Do you think I could use refried beans?!
I’m not sure they would work the same. I would recommend skipping the beans in the recipe and serving the refried beans on the side.
I made this on Sunday – it was amazing! All 4 of the kids, even the 4 year old, had more than one portion. I’ve also plugged you on my FB page, direct link to here, all credit to you. Thank you so much for a new favorite!
College student here! just made this and man oh man its good
If you want to make this recipe be sure you do not deviate from the specified rice. I tried this with jasmine rice and it did not soak up any of the chicken broth. It remained uncooked and everything was very soupy. Others seem to have had the same issue with brown rice. I didn’t realize different rices absorbed liquid differently! The process was super easy and the recipe looks very promising, just be sure to use the correct rice!!!
I have made this more times than I can count. Found this page over a year ago, and this recipe (lovingly nicknamed “schlop” in our family) is now a favorite staple for dinner! Thank you!
I made this tonight! We don’t like black beans, so I subbed pintos. It was FAB-U-LOUS!!! Thank you for the delicious recipe!
This is my second time making this meal and without fail it turned out amazing. My husband isnt a fan of one pot meals or anything that has a hispanic name to it, but he is sold on this recipe. Pairs perfectly with an avacado, just heavenly. Thank you so much for sharing this recipe with us.
OMG this was SO GOOD! Ate it on a soft taco added avacado and cilantro in garnish and OMG SO GOOD! It was quick, easy and cheesy. Will be making this again fo sho.
This was delicious! Will be making this again.
Great recipe! I added a chopped chipotle for a little kick. We loved it!
Two years too late? I hope not! This is soooo good! Only thing I did different was use brown rice and cooked for about 40 minutes once I added the rice. Also squeezed half a lime in during cooking. Delicious! Thanks for the recipe!
Can you add enchilada sauce to this?
My husband loves this dish, and most times I make this at least once a week! I add lots of green onions and cilantro as the cheese melts – so delicious. Thank you for sharing this recipe!
wow, nice recipe, thank you, love all of these flavors, but like having the option of skipping the tortilla and adding flavor not usually in a burrito like the chicken broth, also like the slow cooker option, thank you for this recipe!
Can you use brown rice?
I just want to say that this is my family’s favorite go to meal- it is delicious! My daughter was just diagnosed with T1 diabetes, so we are counting carbs. Can anyone tell me approximately how many carbs are in this? Thanks!
Great recipe. Made last night for three adults. Had enough leftovers for dinner the next night. Thank you very much!
has anyone used 5 minute white rice?
I have made this recipe several times and decided it was time to leave a comment. This dish is delicious – great flavors that compliment each other. We even like it just as much the next day. Believe it would be good served in a flour tortilla for a change. Wouldn’t change a thing.
That’s so nice! Thanks Pam! It is one of our favorites too.
I made this tonight minus the cheese and used brown rice and it was awesome! I’m trying to lower cholesterol with diet and I journal my meals for calorie intake so is there a way to figure the nutritional info? What would be the serving size?
This meal is Ah-Mazing! My family loves it. I typically double it and freeze the leftovers. It freezes wonderfully. I also like to add ingredients based on whatever is in the pantry. A can of Rotel, pinto beans, corn, etc. It all mixes in great and helps the meal stretch even further. I love that I only have to use one pan and cook one time to make a great meal for my family that we can have multiple times. Yum!
This is amazing. I made it in my instant pot and doubled everything as I had more people to serve. I sautéed as per instructions in the instant pot then added as the instructions said the beans (added corn)tomatoes seasonings and chicken broth then put on manual high pressure for ten minutes and then did a quick release! I had fresh chopped tomatoes, green onion, shredded cheese, green chilies, banana peppers, two different hot sauces and sour cream on the side as we have two little ones. It’s definjtely going to be a family favourite.
OMG, this One Pot Chicken Burrito Meal is absolutely AMAZING!!!! Better than any Mexican restaurant meal, thanks so much for sharing this recipe.!!!!
We love this! It’s amazing and have made it several times. I have also passed it on to some friends. Am I making it up that somewhere I saw slow cooker instructions for how to cook this? I can’t find it anywhere and would be perfect to set up before we head out!
Thinking of making this recipe but my son doesn’t like tomatoes. Can you suggest a substitute for the canned tomatoes?
Could quinoa be substituted for rice?
I loved this easy, awesome, tasty meal!
This is so delicious and filling! My family loved this, and the leftovers were just as amazing. We will definitely be repeating this.
What an amazing recipe! I am adding this to my dinner line up for the week! Delicious!
Yum!! This looks so cheesy & flavorful! I love everything in it! This has little bit of everything & is so filling!
This is so so good! Love all of the flavors together. One of our fave weeknight meals.
This is amazing. I love a good one pan meal. It saves on time and dishes. Great for a busy week night.
Loved all the flavors and in one pot! Great for busy weeknights and hands down delicious!
Sara Welch recently posted…Chicken Scallopini
This is the best quick, weeknight dinner!! My family loves it! Thanks for sharing!
katerina @ diethood.com
I LOVE how easy and delicious this is!! I can’t wait to try it!
I want this asap!! Love all these flavors! It is such a hearty meal..so happy I have everything to make it!
So delicious! I am actually going to try someone’s comment on using rotisserie chicken also. I love that this is a one pan recipe so saves me on washing anymore dishes.
One pan meals for the mom win!! I love these kinds of recipes. They are quick and easy and so much less cleanup to do. Thanks so much!
This has become a staple in my household. I double the amount of rice, beans, and onion, and I rarely include the garnishes, which makes it much cheaper while retaining its deliciousness.
katerina @ diethood.com
WOW! This dish is amazing!! I can’t wait to try it!
We made this all of the time and it’s so good! Brown rice works great for us and that flavor is amazing!
I love one pan recipes. This chicken burrito bowl is awesome! Better than Chipotle!
I love making these for lunch. They’re so filling and help with fueling me until a later dinner. Such a savings on the budget making your own too.
Looks delicious! Can’t wait to try this one.
This is so good! I was nervous about my husband liking it but he loves it! I’ve made it twice and the only changes were to use less cumin and leave out the cilantro. Paprika and parsley worked perfectly as suggested. Just as good the second night. Be sure to add guac, sour cream and diced tomatoes. Thank you!
Did you make changes to the spices in this dish in the past few months? I have been making this dish for years by referring back to your website (my family loves it!) but in the past few months it felt like I was adding a larger measurement of the required spices & my family didn’t like it as well. Have their been changes or is it just my imagination? Thanks for all the great recipes!!
I am SO glad that you created and shared this recipe! It’s been one of our favorite recipes for years now and my husband requests it for each of his birthdays. Thank you!
I love how simple this recipe was and super filling, this was the best dinner recipe!!
just got done making this. Made it with ground hamburger. Sauteed the onions in the hamburger grease then drained hamburger and onions in colander and left sitting. Then I used beef tallow to brown the rice. I also ended up using the juice from the drained tomatoes along with the chicken broth…didn’t want to just throw it out. Yes I used chicken broth and not beef broth, never gave it much thought. I thought it was a little bland so I added extra salt and pepper, taco seasoning, s small can of mild diced green peppers and some slap yo mamma seasoning…much better!
Wow! This was absolutely delicious! So easy to make! I will be adding this dish to my rotation of favorite dishes!
Lori from Saskatchewan, Canada
Excellent! I only had ground chicken in the house so used that. Will be making again. Thank you!
I had taken chicken breast out to thaw and was trying to find a “one pot” meal that was easy so I could prep and not take too much time away from work. Since I don’t have a pan big enough, I sautéed the onions and cubed chicken until lightly browned, quickly pan fried some long grain wild rice. Added everything to a bake dish, cheated a bit and added a pack of taco seasoning along with the other ingredients. Covered with tin foil and baked for 30 minutes, checked, stirred, and covered/cooked for another 25. Took the cover off once rice seemed cooked to absorbe excess juices. Served with cheese, Guacamole, salsa, and sour cream. Everyone loved it! Will definitely do this again!!
This turned out great, but I cheated. I used a package of precooked 7 grains, leftover chicken and a can of Total tomatoes along with all the seasonings and black beans with just a cup of broth. Turned out great and was ready in a jiffy! Thanks for sharing.
This was super yummy, I will definitely be making this again. Quick and easy. For those who had theirs burn, I gave it a stir a couple times so it didn’t burn on the bottom.
Sounds delicious! Can’t wait to try it. I want to take this to a church dinner, which means it will have to sit out at least a couple hours before it is served. My plan is to cook it right before leaving the house and transferring it (minus garnishes) to a crock pot to keep it warm. Will this work, or will the rice get mushy? Also, is this the right amount for a standard sized crock pot or should I double the recipe?
Thanks for sharing a great recipe!
I think you can double or use the recipe as is. Make sure to stir it often to prevent hot spots!I think it will keep nicely in a slow cooker.
Didn’t have canned tomatoes so used one chopped roma tomato and added chipotle chili powder to the chicken prior to browning it. Everyone loved it!! Thank you so much!!! 😃😃😃👍👍👍
Super yummy and easy. Glad I made this on the stove, as I wasn’t sure how the overall water/broth was going to turn out. Specifically, I used frozen chicken thighs, frozen homemade beans, frozen leftover crushed tomatoes, and frozen broth. Needless to say, LOTS of extra liquid. So, in the rice, I took out 1 teaspoonful and added 1 teaspoon of quinoa to help with extra absorption. Also, being on the stove and able to stir every so often, I was able to release some of the steam. For a dot more heat, I added just a dash of our “Tex-Mex pepper” mix.
We are excited to make it again!
I made this and I left the chicken out and it was still super delicious! Thanks for the easy recipe!
One pan meals are the best & this does not disappoint!! It’s so hearty & packed with flavor!
this is an insanely good dinner idea for the whole family! thank you so much for sharing this recipe