Description
Skip the takeout and transform taco Tuesday with this sizzling One Pan Chicken Burrito Bowl that delivers big flavor with zero dish drama.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon (15ml) olive oil
- 1 medium onion (about 1 cup/160g), diced
- 1 red bell pepper (about 1 cup/150g), diced
- 2 cloves garlic (about 2 teaspoons/10g), minced
- 1 tablespoon (8g) chili powder
- 2 teaspoons (4g) ground cumin
- 1 teaspoon (2g) dried oregano
- ½ teaspoon (3g) salt, plus more to taste
- 1 cup (185g) long-grain white rice, rinsed and drained
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (14.5 oz/411g) fire-roasted diced tomatoes
- 1 can (4 oz/113g) diced green chilies
- 1½ cups (355ml) chicken broth
- 1 cup (175g) frozen corn kernels
- Fresh cilantro, lime wedges, avocado slices, and sour cream for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the hot pan. Cook for 2-3 minutes until golden on first side, then stir and cook 2 minutes more until nearly cooked through.
- Reduce heat to medium and add diced onion and bell pepper. Cook for 3-4 minutes until vegetables begin to soften. Add garlic and cook for 30 seconds until fragrant.
- Add chili powder, cumin, and oregano. Stir to coat everything evenly and cook for 1 minute. Add rinsed rice and stir for another minute to lightly toast the grains.
- Pour in tomatoes, green chilies, black beans, and chicken broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender.
- Remove from heat and let stand covered for 5 minutes. Add frozen corn, fluff with a fork, and adjust seasoning if needed.
- Serve topped with fresh cilantro, lime wedges, avocado slices, and sour cream if desired.