One Pot Chicken Burrito Bowl

This one pot chicken burrito bowl is a hearty, flavorful, and easy dish that I love making on busy weeknights. It brings together tender chicken, rice, beans, and spices all in a single pot for a comforting meal with minimal cleanup.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, customizable, and packed with flavor. Everything cooks in one pot, which makes cleanup a breeze. It’s also a complete meal, with protein, carbs, and veggies all together. I like how I can adjust the spice level or swap in different toppings to keep it fresh and exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. I start by heating the olive oil in a large pot over medium heat.

2. I add the chicken pieces and cook until they’re lightly browned on all sides.

3. I stir in the diced onion and let it soften for about 2 minutes.

4. Next, I add the uncooked rice, diced tomatoes, and black beans to the pot.

5. I season everything with garlic powder, onion powder, and chili powder, then stir well to combine.

6. I pour in 2 cups of chicken broth or water, bring it to a boil, then reduce the heat to low.

7. I cover the pot and let it simmer for about 20 minutes, until the rice is cooked and the liquid has absorbed.

8. I fluff the rice with a fork and serve hot, often with toppings like shredded cheese, avocado, salsa, or sour cream.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prepare and 25 minutes to cook, so I usually have it ready in about 35 minutes total.

Variations

I sometimes swap chicken breast for chicken thighs for extra juiciness. I also like to add corn or bell peppers for more vegetables. For a spicier version, I stir in some diced jalapeños or add cayenne pepper. If I want a vegetarian option, I leave out the chicken and double up on beans or add tofu.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I usually warm it up in the microwave with a splash of water or broth to keep the rice from drying out. It also reheats nicely on the stovetop over low heat.

FAQs

Can I use brown rice instead of white rice?

Yes, but I make sure to add extra liquid and increase the cooking time since brown rice takes longer to cook.

Can I freeze chicken burrito bowls?

I can freeze portions in airtight containers for up to 2 months. I thaw overnight in the fridge before reheating.

What toppings go well with this dish?

I like topping mine with shredded cheese, sour cream, avocado slices, fresh cilantro, or a squeeze of lime juice.

Can I make this in an Instant Pot?

Yes, I can use the sauté function for the chicken and onion, then cook everything on high pressure for about 8 minutes with a natural release.

How do I keep the rice from sticking to the bottom?

I stir the mixture well before covering and make sure there’s enough liquid. I also keep the heat low while it simmers.

Conclusion

This one pot chicken burrito bowl is a quick, delicious, and satisfying meal that I love to make any day of the week. It’s versatile, easy to clean up, and always a hit at the dinner table. I like knowing that I can change it up with different ingredients or toppings, making it a recipe I’ll keep coming back to.