You’ll love how easy this riff on chicken burrito bowls are to make. Just 10 minutes of hands on prep and 20 minutes to cook up in one pan! This recipe uses healthy chicken breast, rice, and black beans. Top with all your favorites!
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Why you'll want to make it
It's a quick and easy riff on burrito bowls. Need dinner in about 30 minutes? I know I'm always looking for meals that can be ready from start to finish in a short amount of time just like this chicken dish! What makes this recipe great is that it all cooks up in one pan or skillet. While it's totally delish on it's own, it's even more fun to add your favorite toppings like avocado, jalepeño, and sour cream.
It's made with easy to find fresh and pantry staples. The best meals are ones that taste great but don't require a ton of ingredients. With this recipe, you'll be able quickly round up the a few ingredients like boneless, skinless chicken breast, canned beans, and rice.
It's a well balanced meal that's full of Tex Mex flavor. This recipe has it all---healthy, protein rich chicken and beans, and energy packed rice. This dish is mild, but you can customize the flavor with your favorite toppings.
Ingredients
How do I make burrito bowls?
Heat a large skillet over medium-high heat. Add 1 tablespoon oil then add the cut up chicken and sliced onions. Season generously with salt and pepper, or to taste. Cook until chicken is lightly browned and onions have softened, about 3-4 minutes. Remove chicken, onions and any juices to a plate and set aside. (The chicken shouldn’t be completely cooked at this point).
In the same pan over medium high heat, add the remaining tablespoon of oil. Add rice and cook, stirring often, until the rice is toasted (some grains will be bright white and others will turn golden brown) for about 2 to 3 minutes.
Turn off heat. Add undrained canned tomatoes, chicken broth, black beans, and spices. Stir to combine. Add chicken mixture over the top, but don’t stir it in. Bring to a boil, then reduce heat to medium low, cover and simmer until rice is cooked and liquid is absorbed, about 20 minutes.
Remove from heat and remove the lid. Top with cheese, then place the lid back on until cheese melts. Serve in bowls with a variety of toppings on the side.
Recipe notes and tips
What are burrito bowls? Burrito bowls are made with ingredients you might find in a burrito but instead of being rolled in a large flour tortilla, they are served in a bowl with rice replacing the tortilla.
Be sure you have a pan that's at least 10 inches in diameter-preferable 12 inches. I use a 12 inch skillet with 4 inch high sides .
You can use ground beef, turkey or ground chicken instead of chicken breasts. The cooking method will be the same-just be sure the meat is thoroughly browned.
Use leftover cooked chicken or shredded rotisserie chicken instead. Start the recipe by cooking the onions and leaving the meat out. Follow the steps then add the chicken to the pan when the rice is done, then top with cheese.
Using Rotel (tomatoes and green chilies) instead of canned diced tomatoes will make the dish a bit spicier. Rotel comes in different spicy levels, so this is a good way to make the dish hotter if that's what you like.
How do I make this recipe vegetarian? Leave the meat out and replace chicken broth with vegetable broth. Add some additional plant based toppings like corn or chickpeas.
Use a good melting Mexican cheese like asadero instead of cheddar. Or skip the melting and top with a crumbled cheese like queso fresco or Cotija.
Are burrito bowls healthy?
Yes! This recipe is made with wholesome ingredients and is a healthy mix of proteins, carbs, and healthy fats (if using olive oil and avocado). You can also skip the cheese to reduce the amount of calories and fat. And by using rice instead of flour tortillas, this is a good gluten free option.
More Tex Mex Recipes you'll enjoy
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📖 Recipe
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One Pan Chicken Burrito Bowl
Ingredients
- 2 tablespoons canola or olive oil divided
- 1 pound chicken breasts skinless, boneless, cut into 1 inch bite sized pieces
- ½ cup onion thinly sliced horizontally
- Salt and pepper to taste
- 1 cup white rice long grain, uncooked
- 1 can (14.05 oz) petite diced tomatoes undrained or Rotel
- 2 cups chicken broth
- 1 can (15 oz) black beans drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup shredded cheese cheddar, Monterrey jack, asadero, queso fresco
- Optional toppings like avocado black olives, chopped tomato, shredded lettuce, sour cream, tortilla strips, salsa
- 2 limes squeezed over finished dish
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cut up chicken and sliced onions. Season generously with salt and pepper, or to taste. Cook until chicken is lightly browned and onions have softened, about 3-4 minutes. Remove chicken, onions, and any juices to a plate and set aside. (The chicken shouldn’t be completely cooked at this point).
- In the same pan over medium high heat, add the remaining tablespoon of oil. Add 1 cup uncooked rice and cook, stirring often, until the rice is toasted (some grains will be bright white and others will turn golden brown) for about 2 to 3 minutes.
- Turn off heat. Add 1 can undrained petite diced tomatoes, 2 cups chicken broth, 1 can drained and rinsed black beans, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder. Stir to combine. Add chicken and onion mixture, but don’t stir it in. Bring to a boil, then reduce heat to medium low, cover and simmer until rice is cooked, and liquid is absorbed, about 20 minutes.
- Remove from heat. Top with 1 cup shredded cheese and keep the lid on until it melts. Serve in bowls with a variety of toppings on the side.
- Optional: skip the shredded cheese and top with a crumbled Mexican cheese like queso fresco or Cotija.
- If you want something to drizzle over the bowls, mix together ¼ cup sour cream, juice of one lime and a pinch of cayenne. Add teaspoons of water until desired consistency.
Notes
- Be sure you have a pan that's at least 10 inches in diameter-preferable 12 inches. I use a 12 inch skillet with 4 inch high sides .
- You can use ground beef, turkey or ground chicken instead of chicken breasts. The cooking method will be the same-just be sure the meat is thoroughly browned.
- Use leftover cooked chicken or shredded rotisserie chicken instead. Start the recipe by cooking the onions and leaving the meat out. Follow the steps then add the chicken to the pan when the rice is done, then top with cheese.
- How do I make this recipe vegetarian? Leave the meat out and replace chicken broth with vegetable broth. Add some additional plant based toppings like corn or chickpeas.
- Use a good melting Mexican cheese like asadero instead of cheddar. Or skip the melting and top with a crumbled cheese like queso fresco or Cotija.
Beth
Can I use brown rice instead of white rice?
Nikole Berg
Hi Beth - this could be tricky since brown rice needs 45 minutes to cook, and might need a bit more liquid as well. I would cook the recipe as written but let the brown rice cook for 25 minutes first, then add the chicken mixture in for the last 20 minutes. Add 1/4 cup to 1/2 cup more broth at this point if you notice it dry. Let me know how it goes please!