Hearty One Pot Chicken Burrito Bowl With Beans and Rice (Print version)

A hearty one pot chicken burrito bowl with beans, rice, tender chicken, melty cheese, and fresh toppings.

# Ingredients:

For the chicken and rice

01 - 1 1/4 lb (565 g) boneless skinless chicken breast, cut into bite-size pieces
02 - 1 1/2 teaspoons kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
05 - 1 small yellow onion, diced
06 - 1 cup (190 g) long-grain white rice, rinsed and drained
07 - 1 can (14.5 oz/410 g) diced tomatoes, drained
08 - 1 can (15 oz/425 g) black beans, rinsed and drained
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 2 1/2 cups (600 ml) low-sodium chicken broth

For finishing

15 - 1 cup (115 g) shredded Monterey Jack, Colby Jack, or cheddar cheese
16 - 1 cup diced fresh tomatoes
17 - 2 green onions, thinly sliced
18 - 1/2 cup sour cream
19 - 1/2 cup guacamole
20 - 1 lime, cut into wedges
21 - 1/4 cup chopped fresh cilantro, optional

# Instructions:

01 - Pat the chicken dry and season it with 1 teaspoon kosher salt and the black pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened.
03 - Add the chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned on the outside. It will finish cooking with the rice.
04 - Stir in the rinsed rice and cook for 1-2 minutes, scraping the pan, until the grains look slightly glossy.
05 - Add the diced tomatoes, black beans, chili powder, cumin, smoked paprika, garlic powder, onion powder, remaining 1/2 teaspoon salt, and chicken broth. Bring to a simmer, cover tightly, reduce heat to low, and cook for 18-20 minutes, until the rice is tender and the chicken reaches 165°F.
06 - Remove the pan from the heat and let it sit covered for 5 minutes. Sprinkle the cheese over the top, cover again, and let it melt for 2-3 minutes.
07 - Fluff gently and spoon into bowls. Top with fresh tomatoes, green onions, sour cream, guacamole, lime, and cilantro if using.

# Good to know:

01 - Best served hot, right after the cheese melts.
02 - Add a splash of broth when reheating leftovers to soften the rice.
03 - Frozen corn or diced bell pepper can be added for extra color.

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