One Pot Chicken Burrito Bowl

This one pot chicken burrito bowl is my reliable weeknight answer for comfort food that does not leave a giant mess behind. You get juicy chicken, hearty beans, fluffy rice and melty cheese all layered in one single pan. It is loaded with flavor and easily customizable for everyone at the table.

I started making this when my kids begged for takeout style burrito bowls but our week just did not have room for it. Now it is in steady rotation all year long and never gets old.

Ingredients

• Chicken breast: Adds lean protein and soaks up all the southwest seasonings. Choose fresh organic if possible for best texture.
• Olive oil: Helps everything brown and adds healthy richness. Look for extra virgin for brighter flavor.
• Yellow onion: Gives a savory base and gentle sweetness. Pick firm onions with shiny skins.
• Extra long grain rice: Ensures fluffy grains that hold up in one pot cooking. Jasmine or basmati are top choices.
• Canned diced tomatoes: Bring acidity and texture to balance flavors. Use fire roasted for extra depth if you have them.
• Black beans: Deliver a creamy boost of protein and fiber. Always rinse and drain for the best results.
• Garlic powder: Adds earthy savor. Use a fresh jar for best punch.
• Onion powder: Layers more background sweetness.
• Chili powder: Provides that signature burrito warmth and color. Choose a fresh jar for maximum flavor.
• Cumin: Offers smokiness and classic Tex Mex aroma.
• Smoked paprika: Infuses another gentle layer of smoky depth. Spanish paprika is bold and delicious if you can find it.
• Low sodium chicken broth: Keeps the rice tender and full of flavor. Opt for homemade or high quality boxed.
• Colby jack cheese or Monterey jack or cheddar: Gives that gooey burrito bowl finish. Freshly shredded melts best.
• Kosher salt and pepper: Build the base seasoning. Taste as you go for just the right balance.
• Fresh tomatoes, green onion, sour cream, and guacamole: Bring brightness and creamy coolness to finish.

Instructions

Sauté the Aromatics:

Start by adding two tablespoons of olive oil to your large sauté pan or Dutch oven and heat on medium. Add diced onion and cook gently for around four minutes stirring until you see the pieces turn translucent and their aroma is rich but not browned. This step gently sweetens the onion.

Brown the Chicken:

Season the diced chicken with a teaspoon of kosher salt and a half teaspoon black pepper. Add chicken to the pan and raise heat to medium high. Stir and cook until each piece has a golden sear on most sides and the chicken is almost cooked through. This layers savory flavor.

Toast the Rice:

Push the chicken off to one side of the pan then drizzle in the last tablespoon of olive oil on the clear side. Add uncooked rice there and stir gently for about two minutes. You want to see some grains turn golden and smell their toasty aroma. This helps your final bowl have fluffy, non mushy rice.

Add the Beans and Season:

Pour in drained black beans and drained diced tomatoes. Sprinkle in garlic powder onion powder chili powder cumin and smoked paprika. Stir it all together to mix the seasoning into every nook.

Simmer with Broth:

Pour in the chicken broth and mix well. Bring the pot up to a gentle simmer. Once bubbling, lower the heat to low and cover tightly with a lid. Let it cook undisturbed for about twenty minutes. The rice will absorb the flavors and cook until just tender.

Season and Finish with Cheese:

Uncover and take a taste. Add another pinch of salt and pepper if needed. Sprinkle shredded cheese evenly on top. Put the lid back on and let it sit off the heat for two to three minutes so the cheese melts into gooey deliciousness.

Add Toppings:

After cheese is melted, serve in bowls and top each portion with fresh tomato, diced green onion, big spoonfuls of sour cream and creamy guacamole as you like.

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Personally I always reach for smoked paprika when making burrito bowls because it brings such a cozy campfire smell. One of my happiest family memories is tucking into big steaming bowls of this right after soccer practice everyone making their own with whatever topping they like best.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. For best texture reheat in a skillet with a tablespoon of broth added so the rice stays fluffy. You can also freeze portions in freezer proof containers just let thaw in the fridge and warm gently.

Ingredient Swaps

You can swap out the chicken for ground turkey or beef and even try tofu for a vegetarian spin. Throw in bell peppers or corn with your onions for extra color. If you need to avoid dairy just skip the cheese or switch to a plant based version.

Serving Suggestions

Scoop the finished burrito bowl into soft tortillas for an instant wrap. It is also great over salad greens for a lighter meal or even topped with a fried egg at brunch. If I have time I always serve with lime wedges for a pop of bright flavor.

Cultural Note

This recipe is Tex Mex at heart inspired by the burritos and rice bowls found across the American southwest. The riff of one pan cooking is a real weeknight miracle and brings together flavors that nod to Mexican home cooking but with a speedy twist everyone can manage.

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Once you try this all in one burrito bowl you will want it on repeat. Every spoonful delivers full flavor and cozy vibes.

Frequently Asked Questions

→ Can I use a different protein?

Absolutely! Try ground beef, turkey, or keep it vegetarian by using extra beans or tofu.

→ Is it possible to make this dish ahead?

Yes, prepare in advance and reheat gently on the stove or microwave. Add toppings just before serving.

→ How can I adjust the spice level?

Use less chili powder and smoked paprika for a milder bowl, or add jalapeños for extra heat.

→ What toppings work best?

Top with fresh tomatoes, green onions, sour cream, guacamole, or shredded lettuce for added flavor.

→ Can I substitute the rice?

Brown rice, quinoa, or cauliflower rice can work—adjust cooking time and liquid as needed.