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One-Pot Chicken Burrito Bowl Recipe

October 5, 2020 by Melissa 159 Comments

One-Pot Chicken Burrito Bowl Recipe – tender chunks of chicken, homemade mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings. Chicken Burrito Bowl

One-Pot Chicken Burrito Bowl

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 Bowl recipe

How to make One-Pan Chicken Burrito Bowls

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 the chicken burrito bowl with fresh guacamole and sour cream.

Chicken Burrito Bowls

More Burrito Bowl Recipes

Instant Pot Chicken Burrito Bowl 

Slow Cooker Chicken Burrito 

One-Pot Chicken Burrito Bowl Dinner

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!

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 

Here is a quick video of my One-Pan Chicken Burrito recipe:

5 from 33 votes
Print
One-Pot Chicken Burrito Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

One-Pot Chicken Burrito Bowl Recipe - tender chunks of chicken, homemade mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings

Course: Dinner
Cuisine: Mexican
Keyword: Burrito Bowl Recipe, Chicken Burrito Bowl, One Pot Chicken Burrito Bowl
Servings: 6
Calories: 373 kcal
Ingredients
  • 1 pound chicken breast cut into bite sized pieces
  • 3 tablespoon 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
  • guacamole
Instructions
  1. Start by sautéing onions in 2 tablespoons 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. 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.

  5. Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika 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 minutes off heat to melt cheese.

  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.
Recipe 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.

Nutrition Facts
One-Pot Chicken Burrito Bowls
Amount Per Serving
Calories 373 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 69mg23%
Sodium 264mg11%
Potassium 470mg13%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 603IU12%
Vitamin C 1mg1%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

5 Easy Dinner Ideas for Busy Weeknights

My five FAVORITE recipes for busy families!

  • Quick to make
  • Light on your budget
  • Easy to clean-up
  • and...most important...absolutely DELICIOUS


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Filed Under: chicken, Dinner, One-Pot Meals, Recipes

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Reader Interactions

Comments

  1. Cookbook Queen

    May 22, 2014 at 11:59 am

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

    Reply
    • Melissa

      May 29, 2014 at 9:38 am

      Never enough cheese:0) Thank you!!!

      Reply
  2. Carrie

    May 22, 2014 at 7:59 pm

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

    Reply
  3. Hannah

    May 25, 2014 at 4:36 am

    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!

    Reply
    • Melissa

      May 29, 2014 at 9:37 am

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

      Reply
      • Hannah

        May 31, 2014 at 4:48 pm

        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!!

        Reply
  4. Heather

    May 25, 2014 at 6:03 pm

    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!

    Reply
    • Melissa

      May 29, 2014 at 9:35 am

      Thanks, Heather! xo

      Reply
  5. Laura Hickman

    May 27, 2014 at 8:29 pm

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

    Reply
    • Melissa

      May 29, 2014 at 9:25 am

      Thanks, Laura! :0)

      Reply
  6. Gina

    June 2, 2014 at 8:25 am

    Can you use brown rice??

    Reply
    • Melissa

      June 5, 2014 at 8:41 am

      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.

      Reply
    • Amy M

      August 10, 2015 at 9:11 pm

      I do! 🙂

      Reply
    • Judy

      May 19, 2016 at 8:59 am

      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.

      Reply
    • Susan Burney

      June 3, 2018 at 5:17 pm

      i used instant brown rice and it turned out great

      Reply
  7. Jessica

    June 2, 2014 at 4:18 pm

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

    Reply
    • Melissa

      June 5, 2014 at 8:39 am

      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.

      Reply
      • joanie

        January 6, 2015 at 5:30 pm

        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.

        Reply
        • Tracy

          May 9, 2015 at 5:27 pm

          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.

          Reply
          • Kara

            July 25, 2015 at 10:52 am

            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.

  8. Brenda

    June 3, 2014 at 7:52 am

    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!

    Reply
    • Melissa

      June 5, 2014 at 8:38 am

      Great idea! Thanks for sharing!

      Reply
  9. Kayla

    June 3, 2014 at 9:39 am

    Could you use rotisserie chicken in this recipe?

    Reply
    • Melissa

      June 5, 2014 at 8:35 am

      Sure! I would just stir it in at the end since it’s already cooked and adjust the rest of the steps accordingly.

      Reply
  10. Dana

    June 4, 2014 at 1:57 pm

    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

    Reply
  11. Kristen

    June 5, 2014 at 11:58 am

    Totally craving this right now!

    Reply
    • Melissa

      June 7, 2014 at 12:30 pm

      Thanks, Kristen! xo

      Reply
  12. Lindsay

    June 5, 2014 at 3:17 pm

    How could I do this with quinoa?

    Reply
    • Susie

      February 18, 2015 at 11:55 am

      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

      Reply
  13. Carson

    June 9, 2014 at 6:27 pm

    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. =)

    Reply
  14. Becky Turk

    June 11, 2014 at 6:04 pm

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

    Reply
    • Kepanie

      June 13, 2014 at 7:40 pm

      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.

      Reply
  15. Erin

    July 23, 2014 at 10:03 pm

    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?

    Reply
  16. Erin

    July 23, 2014 at 10:05 pm

    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?

    Reply
    • Melissa

      August 15, 2014 at 1:32 pm

      That’s a great idea, Erin! I will work on it:0)

      Reply
      • Ritajo

        October 11, 2015 at 5:39 am

        I will try making it in an electric skillet. My stove gets very hot also!

        Reply
  17. Megan

    July 24, 2014 at 8:22 am

    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.

    Reply
    • Melissa

      August 13, 2014 at 5:44 pm

      I think that is a great idea!

      Reply
    • Margaret

      November 19, 2014 at 5:03 pm

      This freezes really well. It makes a ton, so last time I froze half and then defrosted and used in enchiladas. It was delicious!

      Reply
  18. Daphne

    July 27, 2014 at 6:19 pm

    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!

    Reply
  19. Samantha

    July 28, 2014 at 9:20 am

    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!

    Reply
    • Holly

      August 13, 2014 at 6:48 am

      Did you cook it for the 40-50 minute then? I want to try it with brown rice too. Thanks!

      Reply
  20. Kris

    July 28, 2014 at 5:23 pm

    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!

    Reply
  21. Monica

    July 29, 2014 at 7:14 pm

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

    Reply
  22. Beth

    July 30, 2014 at 2:54 pm

    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!

    Reply
  23. paris

    July 30, 2014 at 7:21 pm

    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!

    Reply
  24. Sabrina

    August 3, 2014 at 6:19 pm

    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 🙂

    Reply
  25. Arielle Matlin

    August 4, 2014 at 8:25 am

    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

    Reply
  26. chanelle miller

    August 8, 2014 at 8:37 am

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

    Reply
  27. Deanna Bushman

    August 17, 2014 at 2:48 pm

    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). 🙂

    Reply
  28. Deanna

    August 18, 2014 at 7:00 pm

    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 🙂

    Reply
  29. Silver

    August 24, 2014 at 5:58 am

    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!

    Reply
  30. Jennifer

    August 25, 2014 at 3:56 pm

    I made this tonight, drained everything as directed and mine came out soupy too 🙁

    Reply
    • Melissa

      September 7, 2014 at 12:09 pm

      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.

      Reply
  31. Susie Seeley

    August 26, 2014 at 6:53 am

    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!

    Reply
  32. Stephanie

    August 31, 2014 at 7:56 pm

    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.

    Reply
  33. Heather

    September 3, 2014 at 9:06 pm

    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!!

    Reply
  34. Emily

    September 4, 2014 at 5:06 pm

    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!!

    Reply
  35. shannon campos-hatfield

    September 15, 2014 at 8:20 pm

    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!

    Reply
  36. Ashley

    November 9, 2014 at 3:48 pm

    Delicious!!!!! Thank you for the recipe!

    Reply
  37. Alyssa

    November 30, 2014 at 7:43 am

    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!

    Reply
    • Melissa

      November 30, 2014 at 9:24 pm

      Thank you, Alyssa! So glad you liked it!

      Reply
  38. Lauren

    January 10, 2015 at 10:04 am

    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 😀

    Reply
  39. hannah

    January 12, 2015 at 12:23 pm

    Would you happen to have the nutrition facts for this?

    Reply
    • Melissa

      January 17, 2015 at 4:32 pm

      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.

      Reply
  40. Tina

    January 12, 2015 at 3:57 pm

    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!

    Reply
    • Melissa

      January 17, 2015 at 4:31 pm

      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.

      Reply
  41. Ev

    January 15, 2015 at 2:36 pm

    This tastes great! But mine took a really long time to cook…definitely over an hour. Still delicious. Thanks for sharing this recipe.

    Reply
    • Melissa

      January 17, 2015 at 4:17 pm

      Did you use brown rice? It takes much longer to cook. Thanks for the comment!

      Reply
  42. Claire

    January 22, 2015 at 9:38 am

    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!

    Reply
  43. Candy

    January 23, 2015 at 3:57 pm

    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.

    Reply
  44. Sha

    January 23, 2015 at 6:41 pm

    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

    Reply
  45. Nichole

    February 9, 2015 at 6:53 pm

    Could I use seasoned ground beef instead of chicken?

    Reply
    • Melissa

      February 19, 2015 at 8:02 pm

      Yes! That works great!

      Reply
  46. Hahenkel

    February 22, 2015 at 6:05 pm

    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!

    Reply
  47. Mich

    February 24, 2015 at 7:19 pm

    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! 🙂

    Reply
  48. Tom

    February 25, 2015 at 8:54 pm

    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)

    Reply
  49. Jean

    March 8, 2015 at 5:52 pm

    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

    Reply
  50. Laurel

    March 12, 2015 at 9:43 am

    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!

    Reply
  51. Cyndi - My Kitchen Craze

    March 19, 2015 at 12:57 pm

    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!! 😉

    Reply
  52. Marilla

    March 26, 2015 at 1:14 am

    tried this for the third time in about as many weeks and sensational again!

    Reply
  53. Andi

    March 26, 2015 at 4:29 pm

    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.

    Reply
  54. Ann @ LiveGrowWrite

    March 31, 2015 at 10:50 am

    I love this recipe! And so does my family! Gave you a shout out on my site: http://www.livegrowwrite.com/family-meal-plan-week-3302015/

    Reply
    • Melissa

      April 2, 2015 at 11:01 am

      Thanks Ann!

      Reply
  55. Dawn

    April 12, 2015 at 9:58 am

    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

    Reply
    • Melissa

      April 15, 2015 at 10:59 am

      Hi Dawn!

      I use extra virgin olive oil otherwise known as evoo:0)

      Reply
  56. Marie

    April 15, 2015 at 3:20 pm

    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!!

    Reply
  57. Kandice

    May 26, 2015 at 7:03 pm

    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!

    Reply
  58. Jacqueline

    June 7, 2015 at 5:20 pm

    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+

    Reply
  59. Jahcinda

    June 10, 2015 at 8:32 am

    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

    Reply
  60. Suzie Briggs

    June 18, 2015 at 9:46 am

    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!!

    Reply
  61. Kimberly

    June 23, 2015 at 8:41 pm

    OMG. So delicious! I topped mine with olives, homemade salsa, and guacamole. Even my mexican food hubby thought it was great!

    Reply
  62. Kathi brummund

    July 16, 2015 at 8:38 pm

    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.

    Reply
  63. Anna

    July 17, 2015 at 12:49 pm

    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!

    Reply
  64. Emma

    July 19, 2015 at 8:57 pm

    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!

    Reply
    • Melissa

      July 22, 2015 at 12:29 pm

      Thank you, Emma! I’m so glad!

      Reply
  65. Amy M

    August 10, 2015 at 9:09 pm

    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?

    Reply
  66. Lori

    August 18, 2015 at 6:20 pm

    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!

    Reply
    • Melissa

      August 22, 2015 at 11:07 am

      Hope you loved it!

      Reply
  67. Mark

    August 23, 2015 at 7:06 pm

    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.

    Reply
  68. cindy

    August 26, 2015 at 5:59 pm

    Is everyone using regular rice or or minute rice?

    Reply
    • Melissa

      August 27, 2015 at 5:17 am

      The recipe calls for extra long grain white rice, uncooked. Not minute rice. Hope that helps!

      Reply
      • cindy

        August 27, 2015 at 6:37 am

        Thanks SO much…duh. I see that now!

        Reply
  69. Shaana

    September 5, 2015 at 5:20 am

    Very good! I will make this again!

    Reply
  70. sandy juliussen

    September 7, 2015 at 9:45 pm

    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!

    Reply
  71. Alexandra

    September 22, 2015 at 9:37 pm

    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!!

    Reply
  72. Nadia Bennell

    October 17, 2015 at 4:07 am

    This recipe is amazing! Absolutely love it, especially when its in a wrap. DELICIOUS!

    Reply
  73. Frances

    October 25, 2015 at 1:29 pm

    GREAT idea – delicious – used ground turkey cause that’s what I had. Loved this and so did the fam! Thanks!

    Reply
  74. jesseca

    November 16, 2015 at 4:43 pm

    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.

    Reply
    • Melissa

      December 1, 2015 at 2:50 pm

      That sounds great, Jesseca!!! Thanks for the comment, so glad your cute fam like it!

      Reply
  75. Brittany

    November 24, 2015 at 9:30 pm

    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?!

    Reply
    • Melissa

      December 1, 2015 at 2:49 pm

      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.

      Reply
  76. Ann

    January 5, 2016 at 11:20 am

    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!

    Reply
  77. Jazmin

    January 11, 2016 at 5:22 pm

    College student here! just made this and man oh man its good

    Reply
  78. Manette

    January 12, 2016 at 9:05 am

    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!!!

    Reply
  79. Rose

    January 31, 2016 at 3:01 pm

    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!

    Reply
  80. Jen

    February 6, 2016 at 2:36 pm

    5 stars
    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!

    Reply
  81. Donna Marie

    April 12, 2016 at 4:59 pm

    5 stars
    DEEEEEEEEElicious
    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.

    Reply
  82. Shar

    May 2, 2016 at 6:36 pm

    5 stars
    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.

    Reply
  83. Jamie

    September 4, 2016 at 11:13 am

    This was delicious! Will be making this again.

    Reply
  84. Kathy E.

    September 29, 2016 at 4:41 pm

    Great recipe! I added a chopped chipotle for a little kick. We loved it!

    Reply
  85. Susan

    November 4, 2016 at 9:01 pm

    5 stars
    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!

    Reply
  86. Jennifer

    February 27, 2017 at 5:27 pm

    Can you add enchilada sauce to this?

    Reply
  87. Hallie Ann

    March 5, 2017 at 9:39 pm

    5 stars
    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!

    Reply
  88. Sabrina

    March 8, 2017 at 2:10 pm

    5 stars
    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!

    Reply
  89. June

    April 12, 2017 at 2:48 pm

    Can you use brown rice?

    Reply
  90. Valerie Breun

    November 16, 2017 at 4:44 pm

    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!

    Reply
  91. Keri Lewis

    January 30, 2018 at 5:44 pm

    5 stars
    Great recipe. Made last night for three adults. Had enough leftovers for dinner the next night. Thank you very much!

    Reply
  92. Jen

    February 5, 2018 at 5:25 pm

    has anyone used 5 minute white rice?

    Reply
  93. Pam

    April 3, 2018 at 12:15 pm

    5 stars
    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.

    Reply
    • Melissa

      April 3, 2018 at 4:26 pm

      That’s so nice! Thanks Pam! It is one of our favorites too.

      Reply
  94. Sandi

    April 10, 2018 at 4:33 pm

    5 stars
    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?

    Reply
  95. Jordan

    July 22, 2018 at 4:43 pm

    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!

    Reply
  96. Natasha

    September 21, 2018 at 3:57 pm

    5 stars
    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.

    Reply
  97. Shannon Kepler

    September 29, 2018 at 4:28 pm

    5 stars
    OMG, this One Pot Chicken Burrito Meal is absolutely AMAZING!!!! Better than any Mexican restaurant meal, thanks so much for sharing this recipe.!!!!

    Reply
  98. lgorman5

    October 25, 2018 at 12:34 pm

    5 stars
    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!

    Reply
  99. Brenda

    November 14, 2018 at 9:48 am

    Thinking of making this recipe but my son doesn’t like tomatoes. Can you suggest a substitute for the canned tomatoes?

    Reply
  100. Maegan

    February 27, 2019 at 7:21 am

    Could quinoa be substituted for rice?

    Reply
    • Melissa

      June 18, 2019 at 4:55 pm

      Yes!

      Reply
  101. Periwinkle

    April 5, 2019 at 7:34 am

    5 stars
    I loved this easy, awesome, tasty meal!

    Reply
  102. Julie Blanner

    August 27, 2019 at 4:23 pm

    5 stars
    This is so delicious and filling! My family loved this, and the leftovers were just as amazing. We will definitely be repeating this.

    Reply
  103. Beth Pierce

    August 27, 2019 at 4:34 pm

    5 stars
    What an amazing recipe! I am adding this to my dinner line up for the week! Delicious!

    Reply
  104. Kristyn

    August 27, 2019 at 10:32 pm

    5 stars
    Yum!! This looks so cheesy & flavorful! I love everything in it! This has little bit of everything & is so filling!

    Reply
  105. Heather

    February 27, 2020 at 12:45 pm

    5 stars
    This is so so good! Love all of the flavors together. One of our fave weeknight meals.

    Reply
  106. Krissy Allori

    February 27, 2020 at 1:22 pm

    5 stars
    This is amazing. I love a good one pan meal. It saves on time and dishes. Great for a busy week night.

    Reply
  107. Sara Welch

    February 27, 2020 at 1:58 pm

    5 stars
    Loved all the flavors and in one pot! Great for busy weeknights and hands down delicious!
    Sara Welch recently posted…Chicken ScallopiniMy Profile

    Reply
  108. Chelsea

    February 27, 2020 at 2:13 pm

    5 stars
    This is the best quick, weeknight dinner!! My family loves it! Thanks for sharing!

    Reply
  109. katerina @ diethood.com

    April 2, 2020 at 11:49 am

    5 stars
    I LOVE how easy and delicious this is!! I can’t wait to try it!

    Reply
  110. Kristyn

    April 2, 2020 at 12:14 pm

    5 stars
    I want this asap!! Love all these flavors! It is such a hearty meal..so happy I have everything to make it!

    Reply
  111. Trang

    April 2, 2020 at 1:01 pm

    5 stars
    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.

    Reply
  112. Krissy Allori

    April 2, 2020 at 2:09 pm

    5 stars
    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!

    Reply
  113. Anthony

    May 21, 2020 at 10:11 am

    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.

    Reply
  114. katerina @ diethood.com

    July 14, 2020 at 11:47 am

    5 stars
    WOW! This dish is amazing!! I can’t wait to try it!

    Reply
  115. Ashley F

    July 14, 2020 at 12:10 pm

    5 stars
    We made this all of the time and it’s so good! Brown rice works great for us and that flavor is amazing!

    Reply
  116. Matt Taylor

    October 7, 2020 at 9:08 am

    5 stars
    I love one pan recipes. This chicken burrito bowl is awesome! Better than Chipotle!

    Reply
  117. Jen

    October 7, 2020 at 9:29 am

    5 stars
    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.

    Reply
  118. Katie

    October 7, 2020 at 10:02 am

    5 stars
    Looks delicious! Can’t wait to try this one.

    Reply

Trackbacks

  1. One-Pan Cheesy Chicken and Broccoli with Rice says:
    July 30, 2014 at 4:45 pm

    […] 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 […]

    Reply
  2. one pan baked chicken with potatoes and vegetables - Heather's French Press says:
    December 5, 2014 at 3:41 pm

    […] chicken burrito bowls […]

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