One-Pot Chicken Burrito Bowls Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast, cut into bite sized pieces
02 -
3 tablespoons olive oil
03 -
1/4 cup yellow onion, diced
04 -
1 cup extra-long grain rice, uncooked
05 -
1 (14.5 oz) can diced tomatoes, drained
06 -
1 (15 oz) can black beans, drained and rinsed
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
2 teaspoons chili powder
10 -
1 teaspoon cumin
11 -
1 teaspoon smoked paprika
12 -
Kosher salt and black pepper to taste
→ Liquid & Toppings
13 -
2 1/2 cups low-sodium chicken broth
14 -
1 fresh lime
15 -
1 cup colby jack, monterey jack or cheddar cheese
16 -
Fresh diced tomatoes for garnish
17 -
Diced green onions for garnish
18 -
Sour cream for serving
19 -
Guacamole for serving
# Instructions:
01 -
Heat 2 tablespoons olive oil in a large pan and sauté onions until they begin to soften.
02 -
Season chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add to pan and cook over medium-high heat until starting to brown.
03 -
Push chicken to one side of pan. Add 1 tablespoon olive oil to empty side and sauté uncooked rice for 2 minutes until some grains turn golden brown.
04 -
Add black beans, tomatoes, broth, and all seasonings. Bring to simmer, cover, reduce heat to low, and cook about 20 minutes until rice is tender.
05 -
Season to taste, squeeze lime juice over top, add cheese and cover 2-3 minutes to melt. Garnish with fresh tomatoes, green onions, sour cream and guacamole.
# Notes:
01 -
Try adding sautéed bell peppers or jalapeños with the onions for extra flavor
02 -
Add frozen corn in the last 5 minutes of cooking if desired
03 -
Can substitute ground beef or turkey for the chicken
04 -
Skip the cheese for a lighter version