Description
A warm, comforting one-pot chicken burrito bowl made with seasoned chicken, rice, beans, and bold spices. Perfect for post-Thanksgiving meals.
Ingredients
1 pound chicken breast, cut into bite-sized pieces
3 tablespoons olive oil
1/4 cup yellow onion, diced
1 cup extra-long grain rice, uncooked
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz) can black beans, drained and rinsed
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 1/2 cups low-sodium chicken broth
Kosher salt and pepper
Juice of 1 lime
1 cup colby jack cheese or Monterey Jack/cheddar
Fresh diced tomatoes
Diced green onions
Sour cream
Guacamole
Instructions
1. Sauté onions in 2 tablespoons of olive oil until softened.
2. Season chicken with salt and pepper and cook until browned.
3. Push chicken to one side of the pan, add 1 tablespoon olive oil, and sauté rice until slightly golden.
4. Add beans, diced tomatoes, garlic powder, onion powder, chili powder, cumin, smoked paprika, and chicken broth.
5. Stir and bring to a simmer. Cover, reduce heat, and cook for 20 minutes until rice is tender.
6. Add lime juice and sprinkle cheese. Cover off-heat for 2–3 minutes to melt.
7. Top with fresh tomatoes, green onions, sour cream, and guacamole.
Notes
Add bell peppers or jalapeños with the onions for more flavor.
Mix in frozen corn during the last 5 minutes.
Substitute ground turkey or beef instead of chicken.
Omit cheese for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Bowls
- Method: One-Pot
- Cuisine: Mexican