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One Pot Chicken Burrito Bowl

A flavorful and easy one-pot chicken burrito bowl that's perfect for busy weeknights, packed with chicken, beans, and spices over rice for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound chicken breast, cut into bite-sized pieces Can be substituted with turkey or plant-based protein
  • 3 tablespoons olive oil
  • 1/4 cup yellow onion, diced
  • 1 cup extra-long grain rice, uncooked Can use brown rice, cooking time will increase
  • 1 14.5 oz can diced tomatoes, drained
  • 1 15 oz can black beans, drained and rinsed
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onions and sauté until they become translucent.
  3. Add the chicken pieces and cook until they’re browned on all sides.
  4. Sprinkle in the garlic powder, onion powder, and chili powder, stirring well.
  5. Toss in the rice, drained diced tomatoes, and rinsed black beans.
  6. Pour in enough water or chicken broth to cover the mixture (approximately 2 cups).
  7. Bring to a boil, then reduce heat to low and cover the pot.
  8. Let it cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
  9. Fluff with a fork and serve hot.

Notes

Top with avocado, shredded cheese, or salsa. Store leftovers in an airtight container in the fridge for up to 3 days; can freeze for up to 3 months. Reheat by adding a bit of water or broth.