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One-Pan Southwestern Chicken Burrito Bowl

Cook Time 30 minutes
Servings 6 -8

Ingredients

  • 2 tablespoons of olive oil
  • 1 pound of boneless skinless chicken breast, diced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 jalapeno seeded and diced
  • 1 cup of uncooked extra long grain white rice
  • 2 1/2 cups of low-sodium chicken broth
  • 1 14.5 oz can of diced fire roasted tomatoes drained
  • 1 15 oz can of black beans drained and rinsed
  • 1 15.25 oz can of corn drained
  • 1 teaspoon of garlic powder
  • 1/2 tablespoon of chili powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of cumin
  • 2 cups of shredded colby-jack cheese
  • diced green onion
  • sour cream

Instructions

  • Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  • Brown chicken in 2 tablespoon of olive oil.
  • Add onions, bell pepper and jalapeño, continue cooking until onions and peppers start to soften.
  • 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.
  • Stir in black beans, canned tomatoes, corn, chicken broth, garlic powder, chili powder, smoke 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.
  • Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  • Garnish with fresh green onions and sour cream.