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There are nights when you just want a meal that is filling hearty and brings everyone to the table with zero fuss. This one pot chicken burrito bowl hits every note blending juicy chicken fluffy rice and zesty Mexican flavors into a single pan for maximum flavor and minimum cleanup. Whether you are feeding a family or meal prepping for the week this dish is all about easy comfort with that Tex Mex punch.
My family requests this on repeat especially after busy days at work and school. The first time I served it straight from the skillet I knew this would be our quick fix for movie nights and casual get togethers.
Ingredients
- Chicken breast: tender and quick cooking look for firm moist meat for juiciest bites
- Olive oil: adds richness and helps brown everything use extra virgin for deeper flavor
- Yellow onion: brings sweetness and rounds out spices pick one that feels heavy for its size
- Extra long grain white rice: gives that fluffy texture do not use short grain or you will get mush
- Canned diced tomatoes: for vibrant flavor drain well to avoid extra moisture
- Canned black beans: add protein and heartiness choose low sodium when you can
- Garlic powder and onion powder: for foundational flavor pantry heroes
- Chili powder and ground cumin: add layers of earthy warmth pick fresh vibrant spices not dusty ones
- Smoked paprika: gives deep smoky notes Spanish smoked is best
- Low sodium chicken broth: keeps rice fluffy and seasoned taste before adding more salt
- Cheese: grated Colby Jack Monterey Jack or Cheddar creamy and melty sharp cheddar for extra punch
- Kosher salt and fresh black pepper: season with a steady hand
- Fresh tomatoes green onions sour cream and guacamole: for cooling fresh toppings
- Fresh garnishes: try to use the freshest garnishes you can for the best contrast with the warm rice
Instructions
- Prepare the Pan and Aromatics:
- Heat two tablespoons olive oil in a large sauté pan over medium. Add diced onions and cook stirring often for about two minutes just until soft and translucent. This infuses the oil with gentle sweetness.
- Brown the Chicken:
- Season chicken pieces with a teaspoon of kosher salt and half a teaspoon black pepper. Add chicken to the pan and cook over medium high stirring occasionally for about five minutes until lightly browned on all sides but not fully cooked through. This step locks in juiciness.
- Toast the Rice:
- Push the chicken to one side of the pan. Add the remaining tablespoon olive oil to the empty side and pour in the uncooked rice. Stir rice constantly for two minutes to toast it lightly until some grains look golden. This prevents sogginess and adds a subtle nutty note.
- Layer in the Flavors:
- Add black beans drained diced tomatoes drained chicken broth garlic powder onion powder chili powder ground cumin and smoked paprika. Stir everything well making sure the rice is evenly coated with spices. Bring the entire pan to a steady simmer.
- Steam and Cook:
- Cover pan tightly. Lower heat to the lowest setting and cook for 20 minutes undisturbed until the rice is tender and liquid absorbed. Try not to lift the lid this keeps steam trapped and ensures fluffy rice.
- Finish and Melt Cheese:
- Remove lid and taste the rice. Adjust with more salt and pepper if needed. Gently stir to mix in any rice at the edges. Sprinkle grated cheese evenly over the top cover again and let stand off heat for two to three minutes until gooey and melted.
- Garnish and Serve:
- Top the bubbling mixture with diced fresh tomatoes green onions sour cream and guacamole. Serve straight from the pan for a casual kick back dinner.
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The smoked paprika is my favorite upgrade. That hint of campfire smokiness really makes every bite taste special. I remember my kids sneaking into the kitchen for extra “sprinkles” of cheese right off the skillet.
Storage Tips
Let leftovers cool completely before refrigerating. Store in a tightly sealed container for up to four days. For best results reheat gently on the stove splash with a little broth if it looks dry.
Ingredient Substitutions
Swap chicken for ground turkey or even tofu for a vegetarian swing just brown fully. Use brown rice instead but add another quarter cup of broth and extend cooking by fifteen minutes. Pinto beans can stand in for black beans if that is what is in the pantry.
Serving Suggestions
Pile into bowls with extra lime wedges hot sauce or crunchy tortilla chips. Use as a hearty filling for burritos or stuffed peppers. Top with shredded lettuce for a burrito salad twist.
Cultural Inspiration
This recipe borrows from Mexican and Tex Mex classics like arroz con pollo and burrito fillings. The one pot technique is a nod to the casual fun of tableside skillet meals.
Seasonal Adaptations
Add corn kernels or summer zucchini for a fresh pop. Stir in diced roasted poblanos or jalapenos if you crave more heat. Garnish with fresh cilantro in late spring for a burst of green. Helpful recipe notes: Adjust spice blend to your liking since some like it hotter. Make sure to use a large enough pan so rice cooks evenly. Allow the dish to rest covered after cooking for the best texture.
Success Stories
Friends rave about this recipe for game nights because you can set out tons of toppings and everyone builds their own bowl. A neighbor once borrowed the recipe and tripled it for a church potluck with zero leftovers.
Freezer Meal Conversion
Portion leftovers into single serve containers or freezer bags. Lay bags flat to freeze faster. Thaw in the refrigerator overnight and reheat gently. If adding toppings wait to add until warmed through.
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This burrito bowl is bold hearty and endlessly adaptable — just the thing for no-fuss weeknights or fun family gatherings. Bring your own toppings and make it your own every time.
Frequently Asked Questions
- → Can I use brown rice instead of white?
Yes, you can substitute with brown rice, but increase the cooking time and liquid for best results.
- → What can I substitute for chicken breast?
Try boneless chicken thighs or use plant-based alternatives for a vegetarian option.
- → Do I need to rinse the black beans?
Rinsing removes excess sodium and improves the overall texture of the dish.
- → How can I make it spicier?
Add diced jalapeños or a pinch of cayenne pepper when sautéing the onions for extra heat.
- → Is it freezer-friendly?
Yes, it freezes well. Cool completely, then store in airtight containers for up to 2 months.