One-Pot Chicken Burrito Bowl Recipe - tender chunks of chicken, homemade Mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings
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.
Cook about 20 minutes, or until rice is tender.
Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.
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.