One Pan Chicken Burrito Bowl

chicken burrito bowl recipe in a skillet with toppings

Course: Dinner, Main Course

Cuisine: American, Mexican/Tex-Mex

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 482kcal

Author: Nikole Berg

You’ll love how easy these chicken burrito bowls are to make. Just 10 minutes of hands on prep and 20 minutes to cook up in one pan! This recipe uses healthy chicken breast, rice, and black beans.

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Ingredients

2 tablespoons canola or olive oil divided
1 pound chicken breasts skinless, boneless, cut into 1 inch bite sized pieces
½ cup onion thinly sliced horizontally
Salt and pepper to taste
1 cup white rice long grain, uncooked
1 can (14.05 oz) petite diced tomatoes undrained or Rotel
2 cups chicken broth
1 can (15 oz) black beans drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup shredded cheese cheddar, Monterrey jack, asadero, queso fresco
Optional toppings like avocado black olives, chopped tomato, shredded lettuce, sour cream, tortilla strips, salsa
2 limes squeezed over finished dish

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cut up chicken and sliced onions. Season generously with salt and pepper, or to taste. Cook until chicken is lightly browned and onions have softened, about 3-4 minutes. Remove chicken, onions, and any juices to a plate and set aside. (The chicken shouldn’t be completely cooked at this point).
In the same pan over medium high heat, add the remaining tablespoon of oil. Add 1 cup uncooked rice and cook, stirring often, until the rice is toasted (some grains will be bright white and others will turn golden brown) for about 2 to 3 minutes.
Turn off heat. Add 1 can undrained petite diced tomatoes, 2 cups chicken broth, 1 can drained and rinsed black beans, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder. Stir to combine. Add chicken and onion mixture, but don’t stir it in. Bring to a boil, then reduce heat to medium low, cover and simmer until rice is cooked, and liquid is absorbed, about 20 minutes.
Remove from heat. Top with 1 cup shredded cheese and keep the lid on until it melts. Serve in bowls with a variety of toppings on the side.
Optional: skip the shredded cheese and top with a crumbled Mexican cheese like queso fresco or Cotija.
If you want something to drizzle over the bowls, mix together ¼ cup sour cream, juice of one lime and a pinch of cayenne. Add teaspoons of water until desired consistency.

Notes

Be sure you have a pan that's at least 10 inches in diameter-preferable 12 inches. I use a 12 inch skillet with 4 inch high sides .
You can use ground beef, turkey or ground chicken instead of chicken breasts. The cooking method will be the same-just be sure the meat is thoroughly browned.
Use leftover cooked chicken or shredded rotisserie chicken instead. Start the recipe by cooking the onions and leaving the meat out. Follow the steps then add the chicken to the pan when the rice is done, then top with cheese.
How do I make this recipe vegetarian? Leave the meat out and replace chicken broth with vegetable broth. Add some additional plant based toppings like corn or chickpeas.
Use a good melting Mexican cheese like asadero instead of cheddar. Or skip the melting and top with a crumbled cheese like queso fresco or Cotija.

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