One-Pot Chicken Burrito Bowl


1 pound chicken breast cut into bite sized pieces

3 tablespoon olive oil

1/4 cup yellow onion diced

1 cup extra-long grain rice uncooked

1 14.5 oz can diced tomatoes drained

1 15 oz can black beans drained and rinsed

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

2 1/2 cups low-sodium chicken broth

1 cup colby jack cheese monterey jack or cheddar cheese

kosher salt and pepper

freshly diced tomatoes

diced green onions

sour cream



Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.

Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Add chicken to pan and cook over medium high heat until chicken has started to brown.

Move chicken to one side of pan. On the other side of the pan, add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes, or just until some grains start to turn golden brown.

Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.

Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes, or until rice is tender.

Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.

Garnish with fresh tomatoes, green onions, sour cream and guacamole.

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