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
1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup long-grain white rice, rinsed
1 can (15 oz/425 g) black beans, drained and rinsed
1 can (15 oz/425 g) corn, drained
1 cup salsa (mild or spicy)
2 cups low-sodium chicken broth
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
Juice of 1 lime
Optional toppings: shredded cheese, cilantro, sour cream, avocado
Instructions
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.
Stir in garlic, chili powder, cumin, and paprika; cook for 30 seconds until fragrant.
Add chicken, season with salt and pepper, and cook 5–6 minutes until lightly browned.
Pour in rice, black beans, corn, salsa, and broth. Stir to combine and bring to a simmer.
Cover, reduce heat to low, and cook 18–20 minutes, until rice is tender and liquid is absorbed.
Remove from heat, fluff rice with a fork, and stir in lime juice.
Serve warm with desired toppings.
Notes
Use thighs for juicier chicken.
Swap in brown rice (increase cook time accordingly).
Customize toppings to your liking.
Great for leftovers and meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-Inspired