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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