One Pot Chicken Burrito Bowl
Number-2-PencilPrep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course dinner
Cuisine Mexican
Servings 6 servings
Ingredients
- 1 lbs chicken breast cut into bite sized pieces, or canned shredded chicken breast
- 3 tbsp olive oil
- ¼ c yellow onion diced
- 1 c extra-long grain rice uncooked
- 1 can diced tomatoes, drained 14.5 oz can
- 1 can black beans, drained and rinsed 15 oz can
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 ½ c chicken broth
- 1 c colby jack or cheddar cheese
- kosher salt and pepper to taste
- freshly diced tomatoes optional
- diced green onions optional
- sour cream optional
- guacamole optional
Instructions
- Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
- Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
- Add chicken to pan and cook over medium high heat until chicken has started to brown.
- 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.
- Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 20 minutes, or until rice is tender.
- Season with additional salt and pepper as needed.
- Sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.
- Garnish with fresh tomatoes, green onions, sour cream and guacamole.
Keyword bowl, burrito