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This recipe for One-Pan Chicken Burrito Bowls is one of my new favorites. It’s packed with flavor and so easy to make. I combined boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks in just one pan, even the rice. This one-pot meal was a huge hit with my family and it’s faster than driving to get takeout! 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-Pot Chicken Burrito Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 -5
Ingredients
1 pound boneless skinless chicken breasts, diced into bite sized pieces
3 tablespoon of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes drained
1 15 oz can of black beans drained and rinsed
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of low-sodium chicken broth
2 cups of colby jack monterey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
sour cream
guacamole
Instructions
- Start by sautéing onions in 2 tablespoon 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, 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, chicken broth, garlic powder, chili powder and cumin.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 20 minutes or until rice is tender.
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