One-Pot Chicken Burrito Bowls

One-Pot Chicken Burrito Bowls

from number-2-pencil.com
30 min
6 servings

One-Pot Chicken Burrito Bowl Recipe - tender chunks of chicken, homemade Mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings

Ingredients

  • 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
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 1/2 cups low-sodium chicken broth
  • lime
  • 1 cup colby jack cheese (monterey jack or cheddar cheese)
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole

Directions

  1. 1

    Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.

  2. 2

    Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

  3. 3

    Add chicken to pan and cook over medium high heat until chicken has started to brown.

  4. 4

    Move chicken to one side of pan. On the other side of the pan, add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes, or just until some grains start to turn golden brown.

  5. 5

    Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.

  6. 6

    Bring to a simmer, cover and reduce heat to low.

  7. 7

    Cook about 20 minutes, or until rice is tender.

  8. 8

    Season with additional salt and pepper as needed.

  9. 9

    Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.

  10. 10

    Garnish with fresh tomatoes, green onions, sour cream and guacamole.