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One Pot Chicken Burrito Bowls for Easy Weeknight Dinner

Close-up of a white bowl filled with one pot chicken burrito bowl, featuring rice, chicken chunks, black beans, corn, and melted cheese.
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Make delicious, flavorful chicken burrito bowls using just one pot. This recipe simplifies cleanup while delivering a satisfying, family-friendly meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn
  • 1 cup shredded Monterey Jack or cheddar cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 4 minutes. You do not need to cook them through.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes with green chilies (with their liquid), rinsed black beans, rice, salt, and pepper. Stir everything together well.
  4. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes without lifting the lid.
  5. After 15 minutes, remove the pot from the heat and let it stand, covered, for an additional 5 minutes. This allows the rice to finish steaming.
  6. Remove the lid. Stir in the frozen corn and the shredded cheese until the cheese is melted and incorporated.
  7. Serve the **one pot chicken burrito bowls** immediately with your favorite toppings like salsa, sour cream, or avocado slices.

Notes

  • For extra flavor, you can use pre-cooked shredded chicken instead of raw chicken breasts; add the shredded chicken in step 6 with the corn and cheese.
  • If you prefer brown rice, increase the liquid by 1/2 cup and increase the simmer time to 40 minutes, followed by a 10-minute rest.
  • This recipe is excellent for **simple chicken meal prep**; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastethisplate.com/one-pot-chicken-burrito-bowl/