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One-Pot Chicken Burrito Bowl is the perfect all-in-one meal combining tender chicken, homemade Mexican rice, and seasoned black beans. Loaded with customizable toppings, this dish is great for weeknight dinners or meal prep. It's quick, delicious, and a healthier alternative to takeout burrito bowls!
A Family Favorite
I started making this recipe when I wanted to recreate those delicious restaurant burrito bowls at home but without all the dishes to clean up afterward. Now it's become our go-to dinner on busy nights. I love how the rice soaks up all those amazing flavors while cooking and how everyone can customize their bowl with their favorite toppings.
What You'll Need
- Chicken: 1 lb boneless, skinless breasts, diced, or substitute with thighs or shredded chicken.
- Rice: Extra long grain, sautéed for perfect texture. Mahatma brand recommended.
- Canned Tomatoes: Drained; fire-roasted or with green chilies for added flavor.
- Black Beans: Drained and rinsed; pinto or kidney beans work too.
- Chicken Broth: Low-sodium preferred; substitute with water and bouillon if needed.
- Seasonings: Taco seasoning or a custom blend of Mexican spices.
- Lime Juice: Freshly squeezed for brightness.
- Cheese: Shredded Colby-Jack or Mexican blend; optional for dairy-free diets.
- Olive Oil: Or avocado oil for sautéing.
- Optional Toppings: Fresh tomatoes, cilantro, guacamole, sour cream, or crushed tortilla chips.
Let's Make It Together
- Sauté Onions and Chicken
- Heat olive oil in a large skillet, sauté onions until soft, then brown diced chicken. Do not cook chicken completely; it will finish cooking later.
- Sauté the Rice
- Push chicken aside, add more olive oil, and toast rice for 1-2 minutes to reduce starchiness and prevent stickiness.
- Add Liquids and Ingredients
- Add chicken broth, drained tomatoes, and black beans to the skillet. Stir in seasonings and bring to a simmer.
- Cook the Rice
- Cover and reduce heat to low. Cook for 20 minutes or until rice is tender and liquid is absorbed.
- Finish with Toppings
- Remove from heat, squeeze lime juice over, sprinkle with cheese, and let rest until cheese melts. Add fresh toppings before serving.
Making It Perfect
After making this dish countless times I've discovered some game-changing tricks. Toasting the rice before adding the liquid makes such a difference in the final texture. I always keep fresh limes on hand because that squeeze of citrus at the end really brightens everything up. And don't skip letting it rest with the cheese on top those few extra minutes let all the flavors meld together perfectly.
Make It Your Own
My favorite part about this recipe is setting up a toppings bar and letting everyone customize their own bowls. Some of us pile on the fresh tomatoes and cilantro while others go all in with guacamole and sour cream. For meal prep I store the base separately from the toppings and it stays perfect all week long. Sometimes I'll even wrap it all up in a tortilla for a change of pace.
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Frequently Asked Questions
- → Why sauté the rice before cooking?
- Sautéing the uncooked rice until lightly golden adds a nutty flavor and helps prevent the rice from becoming mushy during cooking.
- → Can I make substitutions?
- Yes, you can use ground beef or turkey instead of chicken, add bell peppers or jalapeños with the onions, or mix in frozen corn near the end of cooking.
- → How can I make it lighter?
- You can skip the cheese for a lighter version. The dish will still be flavorful with the other toppings and seasonings.
- → Why drain the tomatoes and beans?
- Draining these ingredients ensures proper liquid ratio for cooking the rice. Extra liquid could make the dish too soupy.
- → How do I know when it's done?
- The dish is ready when the rice is tender, about 20 minutes after covering. Let it rest with cheese on top to melt before serving.