Description
This One Pan Chicken Burrito Bowl is a flavorful and convenient meal featuring seasoned chicken, rice, black beans, corn, and tomatoes cooked all together in a single skillet. Topped with melted cheddar cheese, fresh cilantro, and a squeeze of lime juice, this recipe offers a delicious Mexican-inspired dish perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Protein and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Vegetables and Beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
Grains and Liquids
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
Garnish and Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season it with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for 6 to 8 minutes until it turns golden brown and is fully cooked through. Once done, remove the chicken from the skillet and set it aside.
- Cook the Rice: In the same skillet, add the rinsed rice and chicken broth. Stir well, then bring the mixture to a simmer. Cover the skillet and cook on low heat for 12 to 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Add Beans, Corn, Tomatoes, and Chicken: Stir in the black beans, frozen corn, diced tomatoes, and the cooked chicken. Continue cooking for 3 to 4 minutes until everything is heated through evenly.
- Melt the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet again and let the cheese melt for 2 to 3 minutes.
- Garnish and Serve: Remove the skillet from the heat. Garnish the dish with fresh chopped cilantro and squeeze the juice of one lime over the top. Serve immediately for best flavor.
Notes
- Make sure to rinse the rice before cooking to remove excess starch and help it cook more evenly.
- You can substitute chicken breast with thigh meat if preferred for more juiciness.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeño when cooking the chicken.
- This recipe can easily be doubled for meal prepping larger batches.
- Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
