Description
This One Pan Chicken Burrito Bowl is a quick, flavorful, and nutritious meal that combines tender diced chicken seasoned with chili powder and smoked paprika, fluffy white rice, black beans, and corn all cooked together in one skillet. Topped with melted cheddar cheese, fresh cilantro, and a squeeze of lime, this dish offers a perfect balance of protein, fiber, and vibrant flavors in just 35 minutes, making it an ideal weeknight dinner for four.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Rice: In the same skillet, add the rinsed rice and chicken broth. Stir to combine, then bring the mixture to a simmer. Cover the skillet and reduce the heat to low. Cook for 12–15 minutes until the rice is tender and the liquid is fully absorbed.
- Combine Ingredients: Stir in the black beans, frozen corn, diced tomatoes, and the cooked chicken back into the skillet with the rice. Cook everything together for 3–4 minutes until heated through well.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet’s contents. Cover the skillet again and let the cheese melt for 2–3 minutes, creating a gooey, cheesy topping.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with fresh chopped cilantro and squeeze the juice of one lime over the top to add a fresh, zesty flavor. Serve immediately while warm.
Notes
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños along with the spices.
- You can substitute brown rice if you prefer a whole grain option, but increase the cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, ensure the chicken broth you use is certified gluten-free.
- Feel free to add avocado slices or sour cream on top before serving for extra creaminess.
