Description
Enjoy this One‑Pot Chicken Burrito Bowl, a vibrant and hearty dish bursting with Mexican-inspired flavors. This quick and easy weeknight dinner combines lean chicken, cilantro lime rice, beans, corn, and savory spices all in one skillet. Perfect for meal prep or a family-friendly comfort meal.
Ingredients
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1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
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1 cup long-grain white rice, rinsed
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1 can (15 oz/425 g) black beans, drained and rinsed
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1 can (15 oz/425 g) corn, drained
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1 cup salsa (mild or spicy)
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2 cups low-sodium chicken broth
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1 small onion, diced
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1 bell pepper, diced
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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Salt and pepper, to taste
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Juice of 1 lime
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Optional toppings: shredded cheese, cilantro, sour cream, avocado
Instructions
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Heat olive oil in a large pot or deep skillet over medium-high heat. Add onion and bell pepper; sauté 3–4 minutes until softened.
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Stir in garlic, chili powder, cumin, and paprika; cook for 30 seconds until fragrant.
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Add chicken, season with salt and pepper, and cook 5–6 minutes until lightly browned.
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Pour in rice, black beans, corn, salsa, and broth. Stir to combine and bring to a simmer.
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Cover, reduce heat to low, and cook 18–20 minutes, until rice is tender and liquid is absorbed.
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Remove from heat, fluff rice with a fork, and stir in lime juice.
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Serve warm with desired toppings.
Notes
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Use thighs for juicier chicken.
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Swap in brown rice (increase cook time accordingly).
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Customize toppings to your liking.
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Great for leftovers and meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-Inspired