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 Tbsp 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: 1/6 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
