Description
A flavorful and easy-to-make One-Pot Chicken Burrito Bowls recipe combining tender chicken, vibrant vegetables, black beans, and fluffy rice cooked together with authentic Mexican spices. Perfect for busy weeknights or meal prepping, this dish delivers a balanced, satisfying meal in under 40 minutes with minimal cleanup.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs, diced
Grains & Legumes
- 1 cup long grain white rice
- 1 cup black beans, drained and rinsed
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1–2 bell peppers, chopped
- 1 can (14.5 oz) diced tomatoes
Liquids
- 2 cups chicken broth
- Juice of 1 lime
Spices & Herbs
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro, chopped (for garnish)
Optional Garnishes
- Diced avocado
- Shredded cheese
- Sour cream or vegan substitutes
- Sliced jalapeños
Instructions
- Prepare the Ingredients: Chop the onion, garlic, and bell peppers. Dice the chicken into bite-sized pieces for even cooking and easier eating. Measure out all spices and have canned goods ready.
- Sauté Aromatics and Chicken: Heat a splash of oil in a large pot over medium heat. Add onions and garlic and cook until fragrant and softened. Add the diced chicken and brown on all sides to seal in the juices.
- Combine Rice, Beans, and Spices: Add the long grain white rice, black beans, diced tomatoes, cumin, chili powder, and bell peppers to the pot. Stir well to coat the rice with spices and evenly distribute the ingredients.
- Pour in Broth and Simmer: Pour the chicken broth over the mixture and stir. Bring to a simmer, then reduce the heat to low. Cover the pot and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
- Finish with Fresh Ingredients: Once cooked, fluff the mixture with a fork. Squeeze fresh lime juice over the dish and sprinkle chopped cilantro on top for a bright, fresh finish before serving.
Notes
- Use fresh chili powder and cumin for the best flavor.
- Don’t skip browning the chicken to lock in flavor and texture.
- Rinse rice before cooking to remove excess starch and avoid clumping.
- Let the pot rest covered for 5 minutes after cooking to allow the rice to steam perfectly.
- Taste and adjust seasoning with salt and lime juice at the end for balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 85 mg