One-Pot Chicken Burrito Bowls
One-Pot Chicken Burrito Bowl Recipe - tender chunks of chicken, homemade Mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings
Ingredients
- 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
- lime
- 1 cup colby jack cheese monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream
- guacamole
Instructions
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Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
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Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
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Add chicken to pan and cook over medium high heat until chicken has started to brown.
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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.
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Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.
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Bring to a simmer, cover and reduce heat to low.
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Cook about 20 minutes, or until rice is tender.
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Season with additional salt and pepper as needed.
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Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.
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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.