I love how this one‑pot chicken burrito bowl brings everything together—tender chicken pieces, Mexican‑style rice, beans, and seasoning—in one easy skillet.
Why You’ll Love This Recipe
I find it's a lifesaver on busy nights. One pot means minimal cleanup, and it cooks in about 30 minutes. Plus, it’s customizable—I often add extra beans or swap in corn—so it never gets boring.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb boneless skinless chicken breast, cubed
• 3 tablespoon olive oil
• ½ cup diced onion
• 1 cup uncooked long‑grain white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can black beans, drained & rinsed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2½ cups low‑sodium chicken broth
• Juice of 1 lime
• 1 cup shredded Colby‑jack or Mexican‑blend cheese
• Salt & pepper, to taste
• Optional toppings: fresh tomatoes, green onions, sour cream, guacamole
directions
- I heat 2 tablespoon olive oil in a large skillet over medium heat and sauté diced onion until softened.
- I season cubed chicken with salt and pepper, add it to the pan, and brown it (it doesn’t need to be fully cooked yet).
- I push the chicken to one side, add the remaining oil, and toast the uncooked rice for a minute or two—this makes fluffier rice.
- I stir in drained beans, tomatoes, spices, and chicken broth.
- I bring it to a simmer, cover, reduce heat to low, and cook for ~20 minutes, until rice is tender.
- Off heat, I squeeze lime juice in, sprinkle cheese on top, cover again, and let it sit 2–3 minutes so the cheese melts.
- I finish with fresh toppings like tomatoes, green onions, guac, or sour cream.
Servings and timing
- Makes about 6 servings
- Prep time: ~10 minutes
- Cook time: ~20 minutes
- Total time: ~30 minutes
Variations
• Swap rice: Use jasmine or basmati for fragrance (or parboiled brown rice—adjust cooking time to 45 min).
• Swap protein: Try boneless skinless thighs, ground chicken/turkey, or ground beef.
• Add veggies: Stir in corn, diced peppers, or green chiles for extra color and flavor.
• Go dairy‑free: Skip the cheese and sour cream, or use a vegan alternative.
storage/reheating
I let leftovers cool, then store them in airtight containers in the fridge for up to 3 days. They reheat well in the microwave—just sprinkle a bit of water to keep the rice moist. Toppings go on fresh after reheating.
FAQs
Can I use brown rice instead of white?
Yes—I often use parboiled brown rice, but it needs about 45 minutes to cook and may require extra broth.
Is this recipe gluten‑free?
I use gluten‑free chicken broth, beans, and seasoning—it’s naturally gluten‑free.
Can I meal‑prep this for the week?
Definitely. I portion it out after cooling and it keeps well. Just reheat and freshen with toppings before serving.
What toppings work best?
I love fresh tomatoes, guacamole, sour cream, green onions, cilantro, and crushed tortilla chips. Any combo works!
Can I make it spicy?
Absolutely—I add extra chili powder, diced jalapeños, or a can of green chiles to heat things up.
Conclusion
I’m always amazed how this bowl delivers big Mexican flavors with minimal effort. One pot, 30 minutes, and cleanup is a breeze. It’s a go‑to weeknight meal that’s hearty, flexible, and full of flavor—perfect for sharing or saving extra for later.
One Pot Chicken Burrito Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Description
A flavorful one-pot chicken burrito bowl packed with tender chicken, seasoned rice, beans, and cheese—ready in 30 minutes with easy cleanup.
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 3 Tbsp olive oil
- ½ cup diced onion
- 1 cup uncooked long-grain white rice
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can black beans, drained & rinsed
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2½ cups low-sodium chicken broth
- Juice of 1 lime
- 1 cup shredded Colby-jack or Mexican-blend cheese
- Salt & pepper, to taste
- Optional toppings: fresh tomatoes, green onions, sour cream, guacamole
Instructions
- Heat 2 tablespoon olive oil in a large skillet over medium heat and sauté diced onion until softened.
- Season cubed chicken with salt and pepper, add to the pan, and brown (does not need to be fully cooked).
- Push chicken to one side, add remaining oil, and toast uncooked rice for 1-2 minutes.
- Stir in drained beans, tomatoes, spices, and chicken broth.
- Bring to a simmer, cover, reduce heat to low, and cook for about 20 minutes, until rice is tender.
- Remove from heat, stir in lime juice, sprinkle cheese on top, cover again, and let sit for 2–3 minutes to melt cheese.
- Top with fresh toppings like tomatoes, green onions, guacamole, or sour cream before serving.
Notes
- Customize with corn, diced peppers, or green chiles for variety.
- Use parboiled brown rice if desired; adjust cooking time accordingly.
- Can be made dairy-free with cheese and sour cream substitutes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in microwave with a splash of water to keep rice moist.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
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