One Pot Chicken Burrito Bowl

One Pot Chicken Burrito Bowl
One Pot Chicken Burrito Bowl
One Pot Chicken Burrito Bowl

One Pot Chicken Burrito Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Mexican
Servings 6 servings


  • 1 lbs chicken breast cut into bite sized pieces, or canned shredded chicken breast
  • 3 tbsp olive oil
  • ¼ c yellow onion diced
  • 1 c extra-long grain rice uncooked
  • 1 can diced tomatoes, drained 14.5 oz can
  • 1 can black beans, drained and rinsed 15 oz can
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 ½ c chicken broth
  • 1 c colby jack or cheddar cheese
  • kosher salt and pepper to taste
  • freshly diced tomatoes optional
  • diced green onions optional
  • sour cream optional
  • guacamole optional


  • 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.
Keyword bowl, burrito

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