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One-Pan Southwestern Chicken Burrito Bowl

Cook Time 30 minutes
Servings 6 -8


  • 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


  1. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  2. Brown chicken in 2 tablespoon of olive oil.
  3. Add onions, bell pepper and jalapeño, continue cooking until onions and peppers start to soften.
  4. 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.
  5. Stir in black beans, canned tomatoes, corn, chicken broth, garlic powder, chili powder, smoke 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 off heat to melt cheese.
  10. Garnish with fresh green onions and sour cream.