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One-Pot Chicken Burrito Bowl Recipe – tender chunks of chicken, homemade Mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings.

Chicken Burrito Bowl


Initially, I was working on developing a one-pan Mexican casserole with rice. When I mentioned my idea to my husband, he said, “Sounds great, like everything you would put in a chicken burrito.” So I thought that was a much better name and described the dish even better! We served ours in bowls, but this dish would be amazing wrapped in a tortilla. A quick way to make homemade chicken burritos.

One-Pot Chicken Burrito Bowl Recipe – tender chunks of chicken, homemade mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings

  • Course: Dinner
  • Cuisine: Mexican
  • Servings: 6
  • Calories: 373 kcal


  • 1 pound chicken breast cut into bite sized pieces
  • 3 tablespoon olive oil
  • 1/4 cup yellow onion diced
  • 1 cup extra-long grain rice uncooked
  • 1 14.5 oz can diced tomatoes drained
  • 1 15 oz can black beans drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup colby jack cheese monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole

Burrito Bowl – Chicken Burrito Bowls with Avocado Ranch Dressing


  1. Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
  4. Move chicken to one side of pan. On the other side of the pan, add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes, or just until some grains start to turn golden brown.
  5. Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes, or until rice is tender.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Recipe Notes

Recipe variations:
Try sautéing diced bell peppers or jalapeños along with onions.
Mix in frozen corn in the last 5 minutes of cooking.
Substitute ground beef or ground turkey for chicken.
Skip the cheese for a lighter version.

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By KhaliL

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