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Single-Pan Chicken Burrito Bowl brings together juicy chicken, flavorful Mexican rice, and tasty black beans all in one dish. Top it however you want with your favorite add-ons for an easy weeknight meal or prep-ahead lunch. It's fast, tasty, and better for you than restaurant versions!
An Instant Hit
I came up with this when I was trying to make those tasty restaurant-style burrito bowls at home without ending up with a sink full of dirty pots and pans. These days we can't get enough of it when things get hectic. The way the rice picks up all those yummy flavors while it cooks is amazing, and I love that everyone can dress up their serving just the way they like it.
What You'll Need
- Chicken: 1 lb cut-up boneless, skinless breasts, or swap in thighs or pulled chicken instead.
- Rice: Extra long grain, toasted first for best results. Try using Mahatma brand.
- Canned Tomatoes: Make sure they're drained; try fire-roasted or ones with green chilies for extra kick.
- Black Beans: Drained and rinsed; feel free to use pinto or kidney beans if you prefer.
- Chicken Broth: Go for low-sodium if possible; water with bouillon works in a pinch.
- Seasonings: Ready-made taco seasoning or mix up your own Mexican spice blend.
- Lime Juice: Squeeze it fresh for the best taste.
- Cheese: Grab some shredded Colby-Jack or Mexican blend; skip it if you don't do dairy.
- Olive Oil: Avocado oil works great too for cooking everything.
- Optional Toppings: Diced fresh tomatoes, chopped cilantro, guacamole, sour cream, or broken tortilla chips.
Let's Make It Together
- Cook Onions and Chicken
- Warm up olive oil in a big skillet, cook onions till they're soft, then add the chicken pieces to brown them. Don't worry about cooking the chicken all the way through yet, it'll finish later.
- Toast the Rice
- Move the chicken to one side, put in a bit more olive oil, and let the rice cook for 1-2 minutes to cut down on starch and keep it from clumping.
- Pour in Liquids and Mix-ins
- Pour chicken broth, drained tomatoes, and black beans into your pan. Mix in your seasonings and let everything start to bubble.
- Let the Rice Simmer
- Put the lid on and turn the heat down low. Let it cook about 20 minutes until the rice gets tender and soaks up the liquid.
- Add Your Finishing Touches
- Take it off the heat, drizzle lime juice over everything, scatter cheese on top, and wait until it melts. Then add all your fresh toppings before you dig in.
Nailing the Details
I've made this so many times and learned a few key secrets along the way. Taking time to toast the rice before adding your liquids really changes how the dish turns out. I always make sure to have fresh limes around since that splash of juice at the end makes all the flavors pop. And don't rush through the resting period with the cheese on top those extra minutes really let everything come together nicely.
Customize It
The best thing about this dish is putting out all the toppings and letting everybody fix their bowl just right. Some of us load up on fresh tomatoes and cilantro while others go crazy with guacamole and sour cream. When I'm planning meals for the week I keep the main mixture separate from the toppings and it stays fresh for days. Sometimes I'll even stuff everything into a tortilla for something different.
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Frequently Asked Questions
- → Why cook the rice in oil first?
- Toasty rice adds a subtle nutty kick and keeps it from turning soggy when cooked.
- → Can I swap out ingredients?
- Absolutely! Try ground turkey or beef instead of chicken, throw in jalapeños or bell peppers, or toss in some frozen corn at the end.
- → What if I want a low-calorie version?
- Just skip the cheese. You’ll still get loads of flavor from the seasonings and other toppings.
- → Why not use the tomato or bean liquid?
- Leaving out the extra liquid keeps the rice from turning soupy and maintains the perfect texture.
- → How can I tell if it’s ready?
- When the rice is nice and soft—about 20 minutes under the lid. Rest it with cheese on top to melt before digging in.