Description
This One Pan Chicken Burrito Bowl is a flavorful, quick, and easy meal perfect for weeknight dinners. Combining tender seasoned chicken, fluffy rice, black beans, corn, and fresh tomatoes all cooked in one skillet, this dish is topped with melted cheddar cheese and fresh cilantro with a zesty lime finish.
Ingredients
Scale
Protein and Spices
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Grains and Beans
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
Vegetables and Toppings
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until the chicken is golden and fully cooked. Remove the chicken from the skillet and set aside.
- Prepare the Rice: In the same skillet, add the rinsed rice and chicken broth. Stir to combine, then bring to a simmer. Cover the skillet and cook on low heat for 12–15 minutes or until the rice is tender and the liquid has been absorbed.
- Combine Ingredients: Stir in the black beans, frozen corn, diced tomatoes, and the cooked chicken. Cook for an additional 3–4 minutes, stirring occasionally, until everything is heated through.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet and let the cheese melt for 2–3 minutes.
- Garnish and Serve: Remove from heat. Garnish with fresh chopped cilantro and squeeze the juice of one lime over the dish. Serve immediately for a fresh, vibrant meal.
Notes
- For a spicier kick, add a pinch of cayenne pepper or use spicy cheddar cheese.
- Use brown rice instead of white rice but increase cooking time accordingly (about 40-45 minutes).
- Feel free to customize with avocado slices or a dollop of sour cream when serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
