Description
Skip the restaurant and bring the fiesta home! This One-Pan Chicken Burrito Bowl packs all your favorite Mexican flavors with zero guilt and minimal cleanup.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 cup (180g) long-grain white rice, rinsed and drained
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (14.5 oz/411g) diced tomatoes with green chilies
- 1¾ cups (420ml) chicken broth
- 1 cup (150g) frozen corn kernels
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup (115g) shredded cheddar or Mexican-blend cheese
- 1 ripe avocado, diced
- ¼ cup (60g) sour cream
- ¼ cup (10g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Season chicken with 1 tablespoon taco seasoning, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes until golden but not fully cooked. Transfer to a plate.
- Add remaining oil to the skillet. Sauté onion for 2-3 minutes until translucent. Add bell pepper and cook for 2 more minutes.
- Add rice to the skillet and toast for 1 minute, stirring constantly. Sprinkle in remaining taco seasoning and stir.
- Pour in chicken broth and diced tomatoes with their juices, scraping the pan to release browned bits. Add black beans and corn, stirring to combine.
- Return chicken to the skillet, nestling pieces into the rice mixture. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then top with shredded cheese.
- Serve topped with diced avocado, sour cream, fresh cilantro, and lime wedges.