Description
Comforting one-pot chicken burrito bowls with fluffy rice, tender chicken, black beans, corn, and melty cheese, brightened with cilantro and lime.
Ingredients
Scale
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Warm a large Dutch oven or deep skillet over medium heat and add olive oil.
- Add the diced chicken and cook 4 to 5 minutes, stirring, until lightly golden on the outside.
- Stir in onion, red bell pepper, and garlic, cooking 2 to 3 minutes until softened and fragrant.
- Sprinkle in cumin, chili powder, paprika, salt, and black pepper, stirring to coat the chicken and vegetables.
- Add the rice, chicken broth, black beans, corn, and diced tomatoes with green chilies, then stir once to combine and bring to a gentle simmer.
- Reduce heat to low, cover, and cook 18 to 22 minutes until rice is tender and most liquid is absorbed. Avoid lifting the lid during cooking.
- Turn off the heat, sprinkle cheddar over the top, cover for 2 minutes to melt, then fluff gently and fold in cilantro.
- Rest 5 minutes, then serve in bowls with lime wedges for squeezing.
Notes
- Toast the rice in the pan for 1 to 2 minutes before adding liquids for a nutty depth.
- Use low-sodium broth so seasoning stays balanced.
- Add diced jalapeño with the onions if you like extra heat.
- For speed, substitute 2 cups chopped rotisserie chicken and stir in during the last 10 minutes.
- Let the pot rest covered for 5 minutes after cooking so the rice finishes steaming and stays fluffy.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: one pot chicken burrito bowls, burrito bowl, chicken and rice skillet, tex-mex dinner, weeknight meal, gluten free