Do you ever have one of those nights where you need a dinner that’s quick, satisfying, and only uses one dish? I hear you! Life gets busy, and the last thing anyone wants is a mountain of dishes after a comforting meal. That’s why I’m thrilled to share this One-Pan Chicken Burrito Bowl recipe with you. It’s not just a meal; it’s a lifesaver, packed with flavors that’ll make your family ask for seconds—and maybe thirds.

Why This Recipe is a Keeper

Imagine juicy, seasoned chicken, tender rice, and colorful veggies all cooked together, creating a symphony of Tex-Mex goodness. This recipe is great for weeknights, meal prep, or even impressing friends. Plus, it’s super versatile—you can make it as spicy or mild as you like, and the toppings let everyone customize their bowl.

So, grab your skillet, and let’s dive in!

Prepping and Cooking the Chicken

Before we start, gather your ingredients:

• 1 lb boneless, skinless chicken breasts or thighs (diced)
• 1 cup long-grain white or brown rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (canned or frozen)
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 tbsp olive oil
• 1 tsp each of ground cumin, chili powder, and garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro (for garnish)
• Optional toppings: Avocado, shredded cheese, sour cream, jalapeños

Start by dicing your chicken into bite-sized pieces. Sprinkle on the cumin, chili powder, garlic powder, salt, and pepper. Don’t skimp on the seasoning—it’s what gives this dish its bold flavor.

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Cook the Chicken

Heat up your skillet with 2 tablespoons of olive oil over medium-high heat. Once it’s shimmering, add the seasoned chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. If you’re like me, you’ll already be tempted to sneak a bite because the smell is irresistible! Once done, set the chicken aside on a plate.

Adding Layers of Flavor

Now that the chicken’s out of the way, it’s time to give the veggies some love. Toss the diced onion and bell pepper into the same skillet. No need to clean the pan—we want those leftover chicken bits for extra flavor. Sauté the veggies for about 3-4 minutes until they’re soft and fragrant.

Combine the Ingredients

Next, stir in the rice, black beans, and corn. Mixing these all together creates the base for our burrito bowl. The combination of colors alone—golden corn, black beans, and vibrant peppers—makes this dish feel like a celebration.

Alright, now that we’ve got the chicken cooked and the veggies prepped, it’s time to bring everything together in one beautiful, flavorful skillet. This is where the magic happens—the rice gets tender, the spices meld, and everything comes together in a delicious one-pan wonder.

Simmering the Rice and Vegetables

With your rice, black beans, and corn mixed into the skillet, it’s time to add the liquid that will transform this mixture into a tender, fluffy masterpiece. Pour in 1.5 cups of water or chicken broth. (Pro tip: Use chicken broth for an extra layer of flavor!)

How to Get the Perfect Simmer

Bring the mixture to a boil over medium heat, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for about 15-20 minutes, or until the rice is tender and all the liquid is absorbed.

While it’s simmering, try not to peek too often. I know—it’s tempting! But letting that steam build up inside the pan is crucial for cooking the rice evenly.

Reintroducing the Chicken

Once the rice is cooked, fluff it gently with a fork. Then, add the cooked chicken back into the skillet. Stir everything together so the flavors meld beautifully. At this point, your kitchen will smell like a Tex-Mex dream come true!

The Final Touches

Now comes my favorite part: the finishing touches that make this dish sing. Squeeze the juice of one lime over the top for a bright, zesty kick. Trust me, the lime juice takes it from good to unforgettable. Sprinkle a generous handful of freshly chopped cilantro for a pop of freshness and color.

But don’t stop there—this is where you can get creative with your toppings! I love adding:

• Sliced avocado for creaminess
• Shredded cheese for gooey, melty goodness
• Sour cream for a tangy contrast
• Pickled jalapeños if I’m feeling spicy

Set up a topping bar if you’re serving a crowd—everyone will love customizing their burrito bowls to their liking.

Tips for Success

Before we move on to Part 3, here are a few pro tips to make your One-Pan Chicken Burrito Bowl absolutely foolproof:

1. Use a non-stick skillet: This ensures nothing sticks during the simmering process and makes cleanup a breeze.
2. Taste as you go: If you like bolder flavors, feel free to adjust the seasoning before simmering. A pinch more cumin or chili powder can really elevate the dish.
3. Don’t rush the simmer: Letting the rice absorb the liquid fully ensures a perfect texture. If the rice isn’t quite done after 20 minutes, add a splash more broth and give it a few extra minutes.

Now that your One-Pan Chicken Burrito Bowl is ready to serve, let’s dive into some of the most common questions about this recipe. Whether you’re making this for the first time or tweaking it to suit your preferences, these tips will ensure success every time.

FAQ: Your Questions Answered

1. Can I use brown rice instead of white rice?

Absolutely! Brown rice is a great choice for added nutrients and a nutty flavor. However, it takes longer to cook—plan for about 40-45 minutes of simmering and increase the liquid to 2 cups.

2. Can I make this recipe vegetarian?

Of course! Simply skip the chicken and add extra beans, tofu, or a plant-based protein of your choice. For even more flavor, consider seasoning the tofu or beans with the same spice blend used for the chicken.

3. How do I prevent the rice from sticking to the pan?

Using a non-stick or well-seasoned skillet is key. Also, keep the heat low during the simmering stage and avoid stirring the rice too much while it’s cooking.

4. Can I meal prep this recipe?

Yes! This dish is perfect for meal prep. Divide the cooked burrito bowl into airtight containers and store in the refrigerator for up to 4 days. Add toppings like avocado and sour cream just before eating to keep them fresh.

5. What’s the best way to reheat this dish?

Reheat individual portions in the microwave with a splash of water or broth to prevent the rice from drying out. Heat for 1-2 minutes, stirring halfway through.

6. Can I freeze this?

You sure can! Let the dish cool completely, then store it in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.

7. How can I make it spicier?

For extra heat, add diced jalapeños, a pinch of cayenne pepper to the spice mix, or drizzle some hot sauce over the finished dish.

Why You’ll Love This Recipe

This One-Pan Chicken Burrito Bowl isn’t just a meal; it’s a celebration of bold flavors, easy cooking, and minimal cleanup. Whether you’re feeding a family, meal-prepping for the week, or just need a quick, satisfying dinner, this dish checks all the boxes.

Conclusion: A Bowl Full of Joy

There you have it—your new go-to recipe for busy nights, cozy dinners, or anytime you’re craving something hearty and flavorful. The beauty of this One-Pan Chicken Burrito Bowl is that it’s endlessly customizable. You can make it your own with different proteins, toppings, or spice levels, ensuring it never gets boring.

One-Pan Chicken Burrito Bowl

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• Author: David
• Total Time: 35 minutes

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Description

A quick, flavorful one-pan meal loaded with tender chicken, seasoned rice, beans, and vegetables. Perfect for an easy dinner or meal prep!

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Ingredients

Scale 1x2x3x

• 1 lb (450g) Boneless, skinless chicken breasts or thighs (diced)
• 1 cup Long-grain white or brown rice
• 1 can (15 oz) Black beans, rinsed and drained
• 1 cup Corn (canned or frozen)
• 1 medium Onion, diced
• 1 Bell pepper (red or green), diced
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 tsp Garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro (chopped, for garnish)
• Optional toppings: Avocado, shredded cheese, sour cream, jalapeños

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Instructions

1️⃣ Prepare Your Ingredients:

Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.

Chop the onion and bell pepper into small pieces.

Rinse and drain the black beans; set aside.

2️⃣ Cook the Chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the seasoned chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside if needed.

3️⃣ Add Vegetables and Rice:

Add the diced onion and bell pepper to the same skillet. Sauté for 3-4 minutes until softened.

Stir in the rice, black beans, and corn, ensuring everything is well combined.

4️⃣ Simmer:

Pour in 1.5 cups of water or chicken broth. Stir, bring the mixture to a boil, then reduce the heat to low.

Cover the skillet and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.

5️⃣ Final Touches:

Once the rice is cooked, fluff it with a fork. Squeeze fresh lime juice over the top and garnish with chopped cilantro.

Add optional toppings like avocado slices, shredded cheese, sour cream, or jalapeños for extra flavor.

Notes

• To save time, use pre-cooked rotisserie chicken instead of raw chicken. Add it when the rice is nearly done.
• For extra spice, add ½ teaspoon of cayenne pepper or a chopped jalapeño to the seasoning.
• Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4