Description
This One-Pan Chicken Burrito Bowl is a quick, easy, and flavorful meal perfect for busy weeknights. Tender chicken, rice, black beans, corn, and vegetables are all cooked together in a single skillet for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1 cup long-grain white rice (or brown rice), rinsed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1.5 cups water (or low-sodium chicken broth)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sliced avocado or guacamole
- Shredded cheddar or Monterey Jack cheese
- Sour cream or plain Greek yogurt
- Sliced jalapeños
- Salsa
Instructions
- Prepare Chicken: Dice the chicken into bite-sized pieces. Season generously with salt, pepper, cumin, chili powder, and garlic powder.
- Prepare Vegetables: Dice the onion and bell pepper. Rinse and drain the black beans.
- Cook Chicken: Heat the olive oil in a large skillet (with a lid) over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until cooked through and lightly browned, about 5-7 minutes.
- Sauté Vegetables: Add the diced onion and bell pepper to the skillet with the chicken. Sauté for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Rice, Beans, and Corn: Stir in the rinsed rice, rinsed and drained black beans, and corn. Stir well to combine everything.
- Add Liquid and Simmer: Pour in the water (or chicken broth). Stir everything together and bring the mixture to a boil.
- Cover and Cook: Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid. Avoid lifting the lid frequently during this time.
- Finish and Serve: Once the rice is cooked, remove the skillet from the heat. Fluff the rice gently with a fork. Squeeze the fresh lime juice over the top. Garnish with chopped fresh cilantro and serve immediately with your desired optional toppings.
Notes
- Chicken: Chicken thighs will be juicier, but chicken breasts work well too.
- Rice: Rinsing the rice removes excess starch and helps prevent clumping. If using brown rice, you may need to increase the liquid amount slightly and cook for longer (refer to package directions).
- Broth vs. Water: Using chicken broth instead of water will add more flavor. Use low-sodium broth to control the saltiness.
- Vegetables: Feel free to add other vegetables like diced zucchini or different colored bell peppers.
- Make-Ahead: While best fresh, you can cook the components ahead and store separately, then combine and reheat gently.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.