One Pot Chicken Burrito Bowl

Why You’ll Love This Recipe

I love how this dish packs all the bold flavors of a burrito into a single pot—less cleanup, more flavor. The chicken stays tender, the rice absorbs all the savory spices, and the beans add a rich, hearty texture. With simple pantry staples and a customizable list of toppings, I can make it exactly how I like it. It’s naturally gluten-free and perfect for feeding a hungry group or meal prepping for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Sauté the Onions:
   I heat 2 tablespoons of olive oil in a large sauté pan over medium heat and cook the diced onions for about 2 minutes, until softened.

2. Cook the Chicken:
   I season the chicken pieces with kosher salt and black pepper, then add them to the pan. I cook them for about 5 minutes over medium-high heat, stirring occasionally, until lightly browned.

3. Toast the Rice:
   I push the chicken to one side of the pan and add the remaining 1 tablespoon of olive oil to the empty side. I add the uncooked rice and sauté it for about 2 minutes until it turns lightly golden.

4. Add Remaining Ingredients:
   I stir in the black beans, diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, cumin, and smoked paprika. I mix everything thoroughly and bring it to a gentle simmer.

5. Cook Covered:
   I reduce the heat to low, cover the pan, and let everything cook for 20 minutes until the rice is tender and the liquid has been absorbed.

6. Season and Add Cheese:
   I uncover the pan, taste the dish, and adjust the seasoning if needed. Then I sprinkle the grated cheese evenly over the top, cover the pan again, and let it sit off the heat for 2–3 minutes until the cheese melts.

7. Garnish and Serve:
   I top the finished burrito bowl with fresh diced tomatoes, green onions, sour cream, and guacamole before serving.

Servings and timing

This recipe yields 6 hearty servings. It takes just 15 minutes of prep time and 25 minutes of cook time, so I have a complete, flavor-packed dinner on the table in 40 minutes.

Variations

• I sometimes add diced bell peppers or jalapeños with the onions for extra flavor.

• A handful of frozen corn stirred in during the last 5 minutes of cooking adds a nice texture and sweetness.

• I’ve swapped in ground beef or ground turkey for the chicken, and it still turns out great.

• For a vegetarian version, I skip the chicken and use veggie broth.

• If I want it lighter, I omit the cheese or use a reduced-fat version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave it or warm it on the stovetop with a splash of broth to loosen the rice. It also freezes well—I let it cool, portion it out, and freeze for up to 2 months. I reheat directly from frozen or let it thaw overnight in the fridge before reheating.

FAQs

Can I use brown rice instead of white?

Yes, but brown rice takes longer to cook and may need extra broth. I usually add an additional 10–15 minutes of cooking time and check for doneness.

What if I don’t have chicken broth?

I’ve used vegetable broth or even water in a pinch. For extra flavor, I sometimes stir in a teaspoon of bouillon or seasoning.

Can I make this dairy-free?

Absolutely. I simply leave out the cheese or use a dairy-free cheese alternative. The flavors are still bold and satisfying without it.

Can I prep this in advance?

Yes, I sometimes prep all the ingredients (chopped, measured, and ready to go) ahead of time. That way, when it’s time to cook, everything comes together quickly.

What toppings go best with this dish?

I love adding sour cream, guacamole, fresh cilantro, pickled jalapeños, or a squeeze of lime juice to brighten it up. It’s easy to customize depending on what I have on hand.

Conclusion

This One Pot Chicken Burrito Bowl is one of those recipes that never fails to please. It’s bold, flavorful, and full of comforting textures—all cooked in a single pan. Whether I’m feeding my family or meal prepping for the week, this dish delivers every time. I love how simple it is to make and how easy it is to customize with my favorite toppings.

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