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ONE POT CHICKEN BURRITO BOWL 

All the bold flavors of your favorite burrito bowl—chicken, rice, beans, corn, and tomatoes—cooked together in one pot. A hearty, comforting, and easy Tex-Mex inspired meal perfect for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 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, jalapeños, salsa, crushed tortilla chips

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned. Remove and set aside.
  2. In the same pot, sauté the diced onion until soft (about 3 minutes). Add garlic and cook for 30 seconds until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, and uncooked rice. Mix to coat rice in the spices and oil.
  4. Add black beans, corn, diced tomatoes with green chilies, chicken broth, and cooked chicken. Stir well and bring to a simmer.
  5. Reduce heat to low, cover tightly, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
  6. Turn off heat, fluff the rice, stir in lime juice, and sprinkle with cheese if using. Cover for 2 minutes to melt the cheese.
  7. Top with chopped cilantro and your favorite toppings before serving.

Notes

  • Use brown rice or quinoa—adjust liquid and cooking time accordingly.
  • Make it vegetarian by skipping the chicken and adding more beans or mushrooms.
  • For spicier flavor, add cayenne pepper or diced jalapeños.
  • Store leftovers in the fridge for up to 4 days or freeze for 3 months.
  • Reheat with a splash of broth to keep it moist.
  • Author: Selena Trump
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: One Pot
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 75mg

Keywords: chicken burrito bowl, one pot dinner, tex-mex, meal prep, gluten free