Why You’ll Love This Recipe
I like this recipe because it saves time and keeps cleanup simple by using only one pan. The flavors develop beautifully as the chicken, rice, beans, and spices cook together. I also appreciate that it’s versatile—I can add extra vegetables, swap in different proteins, or adjust the spice level to match my mood. Plus, it makes enough to feed a crowd or to portion out for lunches throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ Main Components
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450 g chicken breast, cut into bite-sized pieces
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3 tablespoons olive oil
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40 g yellow onion, diced
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195 g extra-long grain white rice, uncooked
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410 g canned diced tomatoes, drained
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425 g canned black beans, drained and rinsed
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5 g garlic powder
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5 g onion powder
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10 g chili powder
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5 g ground cumin
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5 g smoked paprika
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600 ml low-sodium chicken broth
→ Finishing & Garnishes
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120 g Colby Jack, Monterey Jack, or Cheddar cheese, grated
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Kosher salt to taste
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Freshly ground black pepper to taste
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Fresh tomatoes, diced
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Green onions, diced
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Sour cream
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Guacamole
Directions
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I start by heating 2 tablespoons of olive oil in a large sauté pan over medium heat. I add the diced onions and cook until softened, about 2 minutes.
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I toss the chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper, then add it to the pan. I cook over medium-high heat until lightly browned, about 5 minutes.
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I push the chicken to one side of the pan, add the remaining tablespoon of olive oil, then stir in the rice. I sauté the rice for about 2 minutes until it turns lightly golden.
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I mix in the black beans, diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin. I stir well and bring it to a simmer.
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I cover the pan, reduce the heat to low, and cook for 20 minutes until the rice is tender and the liquid is absorbed.
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I uncover, taste, and season with more salt and pepper if needed. I stir everything together gently.
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I sprinkle the grated cheese evenly over the surface, cover again, and let it sit off the heat for 2–3 minutes until the cheese melts.
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I finish by topping with fresh tomatoes, green onions, sour cream, and guacamole before serving.
Servings and timing
This recipe makes 6 servings. It takes about 15 minutes of prep time and 25 minutes of cooking time, for a total of 40 minutes.
Variations
I sometimes sauté diced bell peppers or jalapeños along with the onions for more depth. Frozen corn stirred in during the last 5 minutes of cooking adds sweetness and texture. If I want a different protein, I swap the chicken for ground beef or turkey. For a lighter meal, I leave out the cheese or replace it with a sprinkle of fresh cilantro.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I like to warm it gently on the stovetop with a splash of chicken broth to keep the rice from drying out. It also reheats well in the microwave. This dish can be frozen for up to 2 months—just thaw overnight in the fridge and reheat before serving.
FAQs
Can I make this recipe with brown rice?
Yes, but I allow extra cooking time—brown rice takes about 40–45 minutes to cook, so I adjust the liquid and timing accordingly.
Can I make this dish vegetarian?
Absolutely. I skip the chicken and add extra beans or sautéed vegetables like zucchini, mushrooms, or bell peppers.
How can I make this spicier?
I like to add diced jalapeños, extra chili powder, or a pinch of cayenne pepper. A drizzle of hot sauce on top works well too.
Can I use pre-cooked chicken?
Yes. If I have leftover cooked chicken, I add it in after the rice has finished cooking to avoid overcooking the meat.
What cheese works best?
I prefer Colby Jack for its melty texture, but Monterey Jack or Cheddar also work beautifully. Even a Mexican cheese blend is a good choice.
Conclusion
This one pot chicken burrito bowl is a comforting and flavorful dish that brings all the best parts of a burrito into one skillet. I love how simple it is to prepare, how customizable it can be, and how satisfying it is for both family dinners and meal prep. It’s one of those recipes I can count on whenever I want something hearty, filling, and full of flavor.
Print
One Pot Chicken Burrito Bowl
- Total Time: 40 minutes
- Yield: 6 Servings (One large pan)
- Diet: Gluten Free
Description
A hearty mix of chicken, rice, beans, and cheese cooked in one pan—this easy burrito bowl is flavorful, filling, and perfect for family dinners.
Ingredients
→ Main Components
450 g chicken breast, cut into bite-sized pieces
3 tablespoons olive oil
40 g yellow onion, diced
195 g extra-long grain white rice, uncooked
410 g canned diced tomatoes, drained
425 g canned black beans, drained and rinsed
5 g garlic powder
5 g onion powder
10 g chili powder
5 g ground cumin
5 g smoked paprika
600 ml low-sodium chicken broth
→ Finishing & Garnishes
120 g Colby Jack, Monterey Jack, or Cheddar cheese, grated
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh tomatoes, diced
Green onions, diced
Sour cream
Guacamole
Instructions
Heat 2 tablespoons olive oil over medium heat in a large sauté pan. Add diced onions and cook until softened, about 2 minutes.
Season chicken with 1 teaspoon kosher salt and 0.5 teaspoon pepper. Add to pan and cook over medium-high heat until lightly browned, ~5 minutes.
Push chicken to one side. Add 1 tablespoon olive oil to the other side, then add uncooked rice. Sauté rice for 2 minutes until lightly golden.
Stir in black beans, tomatoes, broth, and all spices (garlic powder, onion powder, chili powder, cumin, smoked paprika). Mix thoroughly and bring to a simmer.
Cover, reduce heat to low, and cook for 20 minutes until rice is tender and liquid is absorbed.
Uncover, season to taste, and gently stir to combine.
Sprinkle cheese evenly over the top, cover, and let stand off heat for 2-3 minutes until melted.
Top with fresh tomatoes, green onions, sour cream, and guacamole before serving.
Notes
Add sautéed bell peppers or jalapeños for extra flavor.
Stir in frozen corn during the last 5 minutes of cooking.
Substitute ground beef or turkey for chicken.
Omit cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: One Pot / Stovetop
- Cuisine: Mexican-Inspired
