ONE POT CHICKEN BURRITO BOWL 

There’s nothing I love more than a meal that delivers big flavor, minimal cleanup, and that warm, satisfying feeling that comes from digging into a homemade dish. This One Pot Chicken Burrito Bowl checks every box. It’s quick, cozy, bursting with Tex-Mex flavor, and made with simple ingredients—all cooked in a single pot. Weeknight dinners, meal preppers, busy parents: this one’s for you.

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What Is a One Pot Chicken Burrito Bowl?

It’s exactly what it sounds like—all the flavors of your favorite burrito bowl, cooked together in one pan. We’re talking tender chunks of seasoned chicken, fluffy rice, black beans, corn, tomatoes, and spices, all simmered to perfection. Top it with cheese, sour cream, avocado, or anything you’d put in your Chipotle order.

It’s hearty, satisfying, and packed with flavor, all without the assembly line (or the dishes) of a traditional burrito bowl.

Why You’ll Love This Recipe

• One pot = easy cleanup
• Ready in about 30 minutes
• Naturally gluten-free
• Customizable with your favorite toppings
• Great for meal prep or next-day lunches
• Kid-friendly and totally satisfying

What Does It Taste Like?

This dish is a flavor bomb in a bowl. The chicken is tender and savory, the rice soaks up all the spices, and every bite delivers that perfect combo of Tex-Mex warmth, zest, and creaminess—especially when topped with your favorite extras.

It’s cozy, satisfying, and just the right amount of spicy. Think: your favorite burrito, deconstructed and cooked to perfection in a single pot.

Benefits of Making This Recipe

• No takeout needed—tastes like Chipotle at home
• Budget-friendly and pantry staple-based
• Balanced: protein, fiber, carbs, and veggies in one
• Leftovers reheat beautifully
• Freezer-friendly for future busy nights

Ingredients for One Pot Chicken Burrito Bowl

Here’s what you’ll need (serves 4–6):

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast or thighs, diced
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 cup long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
• 2 1/4 cups chicken broth
• 1 cup shredded cheddar or Mexican blend cheese (optional)
• Juice of 1 lime
• Fresh cilantro, for garnish

Optional toppings:

• Sour cream
• Diced avocado or guacamole
• Jalapeños
• Salsa or pico de gallo
• Crushed tortilla chips

Tools You’ll Need

• Large skillet or Dutch oven with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife

Ingredient Additions & Substitutions

• Brown rice: Use 1 cup, but increase liquid and cooking time
• Quinoa: Swap 1:1 with rice for a protein boost
• Vegetarian: Skip chicken and double the beans or add sautéed mushrooms
• Spicy: Add cayenne or fresh jalapeños
• Low-carb: Replace rice with cauliflower rice (add it at the end, not raw)

How to Make One Pot Chicken Burrito Bowl

1. Cook the chicken

In a large skillet or pot, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned on all sides (about 5–7 minutes). Remove and set aside.

2. Sauté onion and garlic

In the same pot, add diced onion and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.

3. Add spices and rice

Stir in chili powder, cumin, smoked paprika, and uncooked rice. Stir to coat the rice with the oil and seasonings—this gives it extra flavor.

4. Add remaining ingredients

Pour in black beans, corn, diced tomatoes with green chilies, chicken broth, and cooked chicken. Stir to combine and bring to a simmer.

5. Cover and cook

Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.

6. Finish and serve

Turn off the heat. Fluff the rice, stir in lime juice, and sprinkle with cheese (if using). Cover for 2 minutes to let the cheese melt. Top with cilantro and your favorite toppings, then serve!

What to Serve with a Chicken Burrito Bowl

This dish is a complete meal on its own, but you can round it out with:

• Chips and salsa or guacamole
• Mexican street corn
• Fresh fruit salad with lime and mint
• Churro bites or cinnamon sugar tortilla crisps for dessert
• A cold margarita or sparkling limeade

Tips for the Best Burrito Bowl

• Use a tight-fitting lid to ensure the rice cooks properly
• Don’t stir while it’s simmering—resist the urge!
• For extra flavor, brown the rice slightly before adding liquids
• Add toppings just before serving for texture and freshness
• If the rice isn’t done but the liquid is gone, add 1/4 cup broth and cook a few more minutes

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze individual portions in freezer-safe containers for up to 3 months
• Reheat: Microwave or heat in a skillet with a splash of broth or water

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Just stir it in during the last 5 minutes of cooking so it doesn’t dry out.

Can I make it in the Instant Pot?

Yes! Use the sauté function to cook chicken and aromatics, then pressure cook on high for 10 minutes with a natural release.

Can I use leftover rice?

You can! Reduce the liquid to 1 cup, and stir in cooked rice after the other ingredients are heated through.

Is this spicy?

Mild to medium—it depends on your diced tomatoes. Adjust spice by using more chili powder or hot sauce.

Conclusion

If you’re looking for a quick, flavorful, one-pot dinner that the whole family will devour, this One Pot Chicken Burrito Bowl is your answer. It’s comforting, customizable, and packed with everything you love about burritos—minus the mess.

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