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
