Description
A flavorful and easy-to-make one pan chicken burrito bowl featuring tender seasoned chicken, fluffy rice, black beans, corn, and fresh vegetables all cooked together for a wholesome, satisfying meal. Perfect for a quick dinner packed with Tex-Mex flavors and customizable toppings.
Ingredients
Scale
Protein
- 1 lb (450g) boneless, skinless chicken breasts or thighs
Vegetables & Beans
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
Grains
- 1 cup long-grain white rice (or brown rice)
Seasonings & Others
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Optional Toppings
- Avocado slices
- Cheese
- Sour cream
- Jalapeños
Instructions
- Prepare Your Ingredients: Dice the chicken into bite-sized pieces and season with salt, ground cumin, chili powder, and garlic powder. Chop the onion and bell pepper into small pieces. Rinse and drain the black beans and set aside.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté until cooked through and golden brown, about 5-7 minutes.
- Add Vegetables and Rice: Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables become tender. Stir in the rice, black beans, and corn, mixing everything well.
- Simmer: Pour 1.5 cups of water or chicken broth into the skillet and bring it to a boil. Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Final Touches: After cooking, fluff the rice with a fork. Squeeze fresh lime juice over the entire dish and garnish with chopped cilantro. Add optional toppings such as avocado, cheese, sour cream, or jalapeños as desired before serving.
Notes
- Using chicken broth instead of water adds extra flavor to the rice.
- Brown rice can be substituted but will require a longer cooking time and more liquid.
- Adjust seasoning according to your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Try adding fresh tomatoes or green onions as additional toppings for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 430
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 75mg
Keywords: chicken burrito bowl, one pan meal, Tex-Mex, easy dinner, quick recipe, chicken and rice, burrito bowl
